Homemade pickles

pickles recipe, my way

Fruits and vegetables do NOT fight disease.  It is their absence that causes disease!

Ingredients for 2 recycled jars (360 and 440 g)

8 garlic cloves, peeled, cut in half lengthwise (4 cloves in each jar)
2 shallots, peeled, sliced into 4 rings each (4 rings in each jar)
1/2 bunch of French Breakfast radishes, cut in half if large
2 carrots, peeled, sliced into rings each, about 4 mm
3-4 flat cabbage leaves, cut in rectangle strips 1,5 x 5 cm
2 large cauliflower florets, divided into small florets
10 cm cucumber, sliced in half rings

optional
2 x 4 cm pieces of ginger, peeled, sliced into rings
2 red chilli

Brine
2 cups filtered water
1/2 cup apple cider vinegar
2 tbsp sugar
1 tsp coarse sea salt

Preparation

  • In a large saucepan, combine water, vinegar, sugar, salt, mix well, and bring water to a boil while stirring it gently.
  • Remove the pan from the heat and let the brine coold down just a bit.

Meanwhile

  • After washing and rinsing the jars, place them in a pot of boiling water for a few minutes, and let them drain inverted.
  • Wash in cold water, peel, wash again, drain them in a colander, cut/slice vegetables, and place them on a clean tea towel to dry.

N.B.

No need to extract excess water from veggies by giving them a salt bath (just salting them before cooking can already cause them to lose some of their water-soluble vitamins, such as vitamin C and B vitamins).

pickles recipe, my way


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