“This is my homemade version of our family’s favorite version, which is on Friday night, and a very popular, it is also.” “But if you really, really insist on a takeaway instead, then be sure to open it and ‘Vadaszle’ with our pineapple and turmeric sauerkraut, then get again and consume it!”
Tapped cucumber pickle
to work: 6/about 800g makes
Material,
3 cucumbers
25 grams fine natural sea salt
For salty,
170g apple cider vinegar
100 grams water
2 piles tbsp sugar
1 big garlic cloves, crushed
1 big pinch pepper
1 big pinch of carawee seeds
to serve,
Sour cream
Paprika
Method,
1. Wash the cucumber and dry, then peel them. Using a mandoline or slicer on your Greater, cut the cucumber thinly.
2. Place the cucumber slices in a large mixing bowl, cover with salt and mix well with your hands. You will see that they start losing their juice quickly and decrease in size.
3. Sit a plate above the cucumber slices and leave for 20 minutes or to remove more juice.
4. While cucumber slices are relaxed in your salty bath, make your salty. Put all the ingredients for it in a separate large mixing bowl and whiskey to help dissolve sugar and salt. Do not worry if they do not dissolve completely, as they will do so during the brinking process.
5. To remove excess liquid, squeeze the cucumber slices strongly on a co -cold, then transfer to a salad spinner to expel more of salty juice. When well and really squeezed and dry, the cucumber shape, dissolved, yellow green jewelry will be similar. Take a taste, and if you feel that cucumbers are very salty, please proceed and rinse before adding to vinegar.
6. Add cucumber slices to your brine and mix well. Although the pickle is good to eat directly, it is best to allow the cucumber absorb the salty for at least 20 minutes. To stored for later use, pack the pickle in two well -cleaned wadzz utensils or other 400 ml lid storage containers and put it in the fridge, where it will keep for several weeks.
Recipe with ‘The pickle jar’ by Nick Wadas (Hamlin, £ 20).
