Recipes
How to make pickles yourself
Homemade pickles are a delicacy, many times richer in flavor than their vinegar-pickled siblings from a jar. Go to a good greengrocer and buy small cucumbers there, preferably those somewhat bumpy little pickling cucumbers.
door Nora van den Heuvel
How to make them
- Remove any remnants of the flower from the cucumber butt (use that word!). They contain enzymes that can make your pickles hollow and mushy.
- Pack the little cucumbers tightly against each other in a jar.
- Add the brine and the other ingredients. Ferment under something heavy just below room temperature.
- Taste regularly. The pickles are ready when they taste delicious and crunchy, no more gas is forming, a pH of 4.6 has been reached, or when approximately a week has passed at room temperature—or about six months if you ferment below 10 ºC.
- Put them in the refrigerator to stop the fermentation.
- Preserving them in vinegar works too. Using exactly the same method, you can turn small onions into amazing pearl onions.
Title: Over Rot 2.0
Author: Meneer Wateetons
Publisher: Good Cook
Price: €32,50
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