Fermented Brine Pickles

1. 1 Cucumbers≈ $3.67 kg başına 600 g
2. 2 Garlic≈ $10.00 kg başına 10 g
3. 3 Dillpaket 50 g ≈ $1.80 15 g
4. 4 Horseradish leavespaket 50 g ≈ $3.00 8 g
5. 5 Black peppercorns 2 g
6. 6 Salt 14 g

Gri olanlar tuz, baharatlar ve kavanoza 30 g'dan az giren malzemelerdir: bunlar genellikle evde bulunur ve kavanoz fiyatına dahil değildir. 30 g ve üzeri şeker, sirke ve yağ fiyata dahildir.

Yöntem

1. Soak the cucumbers¹ in cold water for 2 hours, then trim off the ends. Wash a 1 l jar with baking soda and rinse it with boiling water.

2. Place the horseradish⁴ leaf, dill³, peeled garlic², and peppercorns in the bottom. Pack the cucumbers¹ in tightly.

3. Dissolve 14 g salt in 400 ml warm boiled water to make a 3.5% brine. Cool it to room temperature.

4. Pour the brine over the cucumbers¹ to the rim so they are fully submerged. Cover the jar with a lid without tightening it fully, or with cheesecloth.

5. Leave at room temperature, 18–22 °C, for 3–5 days. Slightly open the jar every day to release gas. The brine will turn cloudy and bubbles will appear.

6. Check for doneness: the cucumbers¹ should be olive-colored and tangy. Close the jar and refrigerate. Store for up to 45 days.

Kısacası

• Sağlıklı olarak işaretlendi: planlayıcı bunu kilo verme ve iyi beslenme hedeflerinde daha sık seçer.