FANCY PICKLES RECIPES

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FANCY PICKLE - RECIPE | TASTYCRAZE.COM



Fancy Pickle - Recipe | Tastycraze.com image

This is one pickle that`s easy and very, very, very tasty!

Provided by Ivan

Total Time 150 minutes

Prep Time 150 minutes

Cook Time 0 minutes

Number Of Ingredients 15

bell peppers - 11 lb (5 kg), green
cauliflowers - 2 heads
carrots - 3.5 lb (1.5 kg), small
gherkins - 3.5 lb (1.5 kg)
green tomatoes - 2 lb (1 kg), small
garlic - 17.5 oz (500 g)
onions - 17.5 oz (500 g), small
quinces - 1
horseradishes - root
celery - 1 head + leaves
for the brine
water - 17 cups
vinegar - 2 cups
salt - 1 1/4 cup
oil - 1 cup

Steps:

  • Clean all the vegetables and cut them. Arrange layers of different vegetables in a plastic drum, with the whole peeled garlic cloves, sliced horseradish root and celery head.
  • Arrange the celery leaves on top to press down on the pickle. Combine the ingredients for the brine and boil them. Allow it to cool and pour it over the pickles. Close and decant over a period of several days.
  • Finally, curdle it with potassium sorbate. After a week - 10 days, the pickles should be ready.

FANCY PICKLE - RECIPE | TASTYCRAZE.COM



Fancy Pickle - Recipe | Tastycraze.com image

This is one pickle that`s easy and very, very, very tasty!

Provided by Ivan

Total Time 150 minutes

Prep Time 150 minutes

Cook Time 0 minutes

Number Of Ingredients 15

bell peppers - 11 lb (5 kg), green
cauliflowers - 2 heads
carrots - 3.5 lb (1.5 kg), small
gherkins - 3.5 lb (1.5 kg)
green tomatoes - 2 lb (1 kg), small
garlic - 17.5 oz (500 g)
onions - 17.5 oz (500 g), small
quinces - 1
horseradishes - root
celery - 1 head + leaves
for the brine
water - 17 cups
vinegar - 2 cups
salt - 1 1/4 cup
oil - 1 cup

Steps:

  • Clean all the vegetables and cut them. Arrange layers of different vegetables in a plastic drum, with the whole peeled garlic cloves, sliced horseradish root and celery head.
  • Arrange the celery leaves on top to press down on the pickle. Combine the ingredients for the brine and boil them. Allow it to cool and pour it over the pickles. Close and decant over a period of several days.
  • Finally, curdle it with potassium sorbate. After a week - 10 days, the pickles should be ready.

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