How to make pickled cucumbers
Ingredients:
- A kilogram of small cucumbers.
- Five cloves of garlic.
- One green pepper cut into slices.
- Five cups of boiling water.
- Five tablespoons of coarse salt.
- One cup of white vinegar.
How to prepare:
- Make a few slits in the cucumbers using a knife, then arrange them and place them in a suitable sized glass jar.
- Add green pepper and garlic to the jar.
- Mix salt with white vinegar and water in another bowl, making sure to stir the ingredients well until the salt dissolves.
- Pour the previous mixture into the cucumber jar, and close it tightly.
- Place the jar in a dry, cool place for two to three weeks.
How to make pickled carrots
Ingredients:
- Forty grams of small carrots.
- Fifty milliliters of white vinegar.
- Twenty milliliters of the following:
- olive oil.
- Sour lemonade.
- Twenty grams of the following:
- Fresh dill.
- Fresh cayenne pepper.
- salt.
- Pepper flakes.
- Fifty grams of sugar.
- Four cloves of garlic.
- Four bay leaves.
How to prepare:
Read also:How to make paper- Mix all ingredients together in a suitable jar.
- Close the jar tightly, and leave it in the refrigerator for a few days before serving.
How to make pickled peaches
Ingredients:
- Four cups of sugar.
- a glass of water.
- Two tablespoons of cloves.
- Four pounds of fresh, peeled peaches.
- Five sticks of cinnamon.
How to prepare:
- Mix sugar, vinegar and water in a large bowl, then put it on the fire until it boils.
- Leave the mixture on the fire for five minutes.
- Insert one or two cloves into each peach, and place them in the prepared syrup.
- Leave the peaches to boil in the syrup for a third of an hour.
- Divide ripe peaches into glass jars and cover them with syrup.
- Place a cinnamon stick in each jar, and close it well.
- Place the jars in a bowl containing boiling water, and leave them for ten minutes.
How to make pickled mushrooms
Ingredients:
- A cup and three-quarters of a cup of balsamic vinegar.
- Three tablespoons of salt.
- Four pieces of white mushrooms.
How to prepare:
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- Add salt to the previous mixture, and stir it well until it dissolves completely.
- Leave the pot on low heat until it boils.
- Place the mushrooms in a bowl, and pour one cup of the previously prepared syrup over them.
- Leave the mixture until it cools to room temperature.
- Transfer the mushrooms to a jar, and store them in the refrigerator for at least a week before using.
- Note: It is possible to keep the excess syrup and use it again.
