Pickles

Homemade Pickles, so easy to prepare and full of flavours. More than one recipe for the regular pickles, and the mixed one. 

Method :

Make sure the jar is very well cleaned with no any smell from previous storage. Dry the jar very well and make sure there are no remaining water what so ever. 

Arrange the vegetables in the jar. Mix the ingredients in a bowl, and pour over the the arranged vegetables. Close the jar well, and store in the fridge. 

For best results, leave 5 days befor using.

Mixed Pickles :

2 Carrots peeled and cut / 4 Turnips  peeled and cut /  3 Cucumbers, cut / Shalots  / A Handfulof olives / A Handfulof Garliccloves / 2 Cups water / 1 Cup Vinegar  / 1/2 Apple Vinegar  / 2 Tbsp salt / 1 Tsp Turmeric Powder / 1 Tbsp Pepper corns  / 2 Celery ribs, sliced  / 1 Red pepper, sliced / A few string of thyme and oregano or 1 Tsp dried of each / 2 Tsp coriander seeds / 1 Tsp dried mint / 1 tsp cumin seeds  / 1 Tsp Fennel seeds  / 1/2 Tsp cinnamon  / Pinch of Nutmeg.

Cucumber Dill Pickles: 

4-6 Cucumbers (whole, sliced, or halfed)  / 1-2 Cups water /  1/4 Cup Vinegar  / 3 Dill strings / 2 Whole Garlic cloves / 1 Tsp Salt  / 1 Tbsp Pepper corns  /  Pinch of Chilli Falkes.

Cooked Cucumber Pickles: 

5-7 Cucumber, sliced / 2 White Onions, sliced / 1 Tbsp Kosher Salt  / 1 Tsp Pepper corns / 1/2 Tsp Turmeric  / 1 1/2 Tsp Mustard seeds  / 1 1/2 Tsp Celery seeds  / 1/2 Tsp Ginger Powder  / 1 Cup Vinegar  / Cold Water  / Ice Cubes.

Method for the cooked Cucumber = In a large bowl, Combine the Cucumbers with the sliced onions and salt and put cold water to cover the cucumber. Add the ice cubes and leave until it melts and drain. In a saucepan, combine the vinger with sugar, turmeric, mustard, celery, and ginger. Bring to a boil, then add the cucumbers. Boil for 4 minutes while stirring. Let cool, and transfer to an airtight container. Store in the frige for up to a month.

Cauliflower Pickles :

1 Cauliflower Floret (cut into single small florets)  / 3 Cups water + more if needed / 1/4 cup Vinegar  / 1 Tsp Celery seeds  / 3 Cloves / 1 Tsp Fennel seeds / 2 Tbsp Kosher Salt  / 1 Tsp Pepper Corn  / 1/2 Tsp Mustard Seeds  / 1 Tbsp Sugar  / 1 Bay Leave / 1/2 Cup Red Chilli Pepper, sliced  / 3/4 Cup Shallots  / 1 Cup Fresh Celery, sliced. 

Red Onions Pickles :

2 Medium red onions / 1 1/2 Cup water / 1 1/4 Vinegar / 3 Tbsp Sugar  / 1 Tbsp Sea salt 1/2 Tsp Chilli Falkes. 

Lemon Pickles :

1 kilo Lemons, washed and dried well (cut into four slices without cutting through the lemon) and boiled to just before tender (keep the boiling water)  / 1 Cup safflower / 1/4 Kilo Red Chilli peppers / 1/4 kilo Green Chilli Falkes  / 1/4 Cup Black seeds / 1/4 Salt / Oil

Method = Blend the 2 Chilli peppers, and mix with lemon water, chili flakes, salt, and black seeds. Pour the mixture over the lemons and cover with oil. 

For best results, don't use before 4 days

Beet Pickles : 

Boil beet to tender but not falling apart, keep the water and let cool  / 1 cup water / 1 cup Vinegar / 2 Tbsp sugar / 1 Tbsp salt / 3 mustard seeds  / 6 star anise / 1 Tbsp Pepper corns  / 1 Tsp coriander seeds / 6 Cloves 

Method : Arrange the beets in a jar, and add to the jar the mustard, anis, cloves, pepper corns, and coriander seeds. To the boiling water add the vinegar, water, sugar, and salt and boil for 5 minutes and pour over the beets in the jar. Close the jar firmly, and allow to Pickle for 10-15 days before use.

Enjoy Doing It, And 

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