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Home-made pickles in brine

Home-made pickles in brine

Home-made pickles in brine

By October 25, 2011

Pickles are the heart of each table when entertaining. Yes, with dips, cheeses, crackers and red napkins placed in a disposable cup that whoever takes one it all drops! In short – there is no such thing is entertaining without pickles. But to really impress your guests - what better than delicious homemade pickles in salt? They are more fresh, more juicy, healthier - and of course unbelievably delicious. Preparation is easy and takes only 5 days ...

Ingredients

Instructions

  • First sterilize the container. How to do it? Fill a large pot with water and boil the water. This way the container is sterile and the cucumbers will keep over time.
  • In another saucepan - boil a liter of water with salt.
  • After boiling, Transfer to a bowl and wait until the water reaches room temperature.
  • When they have cooled - open the container.
  • Put half a bundle of Thistle, 5 garlic cloves, all spice 5, and one hot pepper.
  • Begin to place all the cucumbers in the jar one by one until they are all in or there is no space left.
  • Add the salt water to cover cucumbers (need to leave at least cm from the top)
  • Add the tablespoon of vinegar.
  • Add 5 peppercorns, 5 garlic bulbs, 1 hot pepper, and ontop the other half of the thistle.
  • Close the container and seal it.
  • Place it at least 5 days in the refrigerator pantry or anywhere that is not exposed to sunlight.
  • After 5 days (even weeks) open the container and enjoy household salt pickles…….amazing.

A tip for the brave - who loves his cucumber spicy - cut each pepper into 3 pieces and put it in the container like that instead of whole.

Another tip - if after days of marinating you notice a white layer above everything - do not be alarmed, it's only natural – it happened due to the fact there was not enough water or it was slightly exposed to sunlight. Just take a spoon, remove the white part and eat the cucumbers

Bon Appetite!

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