The pickle pickle recipe is arguably the star of pickle-based recipes. of vinegar.
And this, regardless of the vinegar used, including the most basic, namely white vinegar.
Guess how good pickled pickles are made?
Simply with good pickles!
It seems obvious, but it is a decisive step in the recipe.
So if you have a vegetable garden, get up early to pick your pickles.
If you don't have a garden, go to the market to buy some, early in the morning, so that they are as fresh as possible. No matter the size.
They can be delicious whether they are very small or large like Russian or Polish malossols. But there, everyone will make their own opinion.
You are ready for the homemade recipe for pickles in white vinegar ? So let's go ! Watch:
1. Clean them under cold water.
2. Then rub them gently in a thick cloth. The dishcloth should be abrasive, but be careful not to scratch the pickles. You just have to remove the little bumps from the pickles.
3. Scald them.
4. Cut off the ends that are not only not pretty, but also not good. Do this after rubbing and cleaning them, as the flesh at the ends of the pickles is fragile. But be aware that a properly cleaned pickle will not spoil. It will remain firm and tasty.
5. Put your pickles in a terrine.
6. Cover them with coarse salt.
7. Leave them for at least 12 hours, but no more than 24 hours.
8. Discard the water that the pickles have rendered.
9. Drain them and dry them.
10. Put in a container filled 2/3 with cold water and 1/3 with white vinegar.
11. Immerse them in this mixture for 10 minutes.
12. Drain them and wipe them again.
13. Now put them in glass jars.
14. Add small onions.
15. Add, according to your taste, thyme, bay leaf, garlic, chervil, tarragon, coriander seeds, cloves, chilli or pepper.
16. Cover the pickles with white vinegar.
17. Close the jars tightly to prevent air from entering.
18. Put the jars upside down in a cool place.
19. Let them sit and soak in the vinegar for at least a month.
There you go, after a month your pickles are finally ready to be tasted :-)
It wasn't very complicated, did you see?
And I can tell you that you will see the difference with those sold commercially!
It has nothing to do. It's 100 times better! The ideal is to make a few pots each year.
That way you can eat those from the previous year with your raclette;-)
For great pickles, keep ingredients and jars stored at the same cool temperature.
You can also use a vinegar other than white vinegar to fill your jars, like this lemon flavored vinegar.
