LACTO-FERMENTED "KOSHER" PICKLES RECIPE | HOMEMADE ...
Provided by admin
Prep Time 15 minutes
Number Of Ingredients 28
Steps:
- Make a brine by dissolving 5 tablespoons sea salt in 2 quarts of chlorine-free water. (Note: this recipe will possibly make more than what is needed, you may save extra brine to be used in future ferments.)
- In a half-gallon jar add a couple of the tannin-containing leaves, a few cloves of garlic, the heads of dill, and ⅓ of the spices.
- Pack half of the cucumbers tightly on top of the spices. (The longest ones work best at the bottom.)
- Repeat a layer of leaves, garlic, and spices. Add another tightly packed layer of cucumbers and top them off with more garlic and spices.
- Pour the brine over the pickles, leaving 1-2 inches of headspace. Place another tannin-containing leaf on top of the pickles as a cover between the pickles and the surface of the brine. Use a fermentation weight to keep the pickles under the liquid, if necessary. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
- Ferment at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure. The brine should turn cloudy and bubbly, and the pickles should taste sour when done.
- Eat right away, or store in a refrigerator or root cellar for months and enjoy them all winter long.
COQ AU VIN RECIPE | GOOD FOOD
A rustic French classic, coq au vin (chicken with wine) is easy to make - but, like all good things, it does take a little time. However, if you want to save time, this dish can be prepared in a pressure cooker, which will halve the cooking time. Coq au vin is fantastic with spuds, be they mashed, boiled or roasted. I also love peas with it.
Provided by Neil Perry
Categories Main-course
Total Time 1 hours 30 minutes
Yield SERVES 4
Number Of Ingredients 18
Steps:
Heat the oil and butter in a large heavy-based pan and sauté the celery, garlic, carrot and pancetta over a low heat for about eight minutes, or until vegetables are soft. Remove from the pan and set aside.
Combine the chicken pieces, salt, white pepper and flour in a bowl and toss.
Add the grape seed oil to the pan over a high heat, and sauté the chicken pieces in batches until well browned. Remove from pan and set aside.
Add the onions and mushrooms, again to the same pan, and sauté over a low heat for five minutes or until slightly coloured.
Return the chicken pieces with their juices to the pan, turn the heat to high, and pour in the cognac. Reduce slightly then ignite to flambé. Allow the flames to die down then pour in the red wine and simmer, uncovered, over medium heat for about 5 minutes.
Add the chicken stock, reserved vegetable mixture, herbs and redcurrant jelly, and simmer covered for 45 minutes, or until the chicken is just tender.
Serve with potatoes prepared your favourite way.
More about "grape leaves for pickling recipes"
COQ AU VIN RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 1 hours 30 minutes
Category Main-course
Heat the oil and butter in a large heavy-based pan and sauté the celery, garlic, carrot and pancetta over a low heat for about eight minutes, or until vegetables are soft. Remove from the pan and set aside.
Combine the chicken pieces, salt, white pepper and flour in a bowl and toss.
Add the grape seed oil to the pan over a high heat, and sauté the chicken pieces in batches until well browned. Remove from pan and set aside.
Add the onions and mushrooms, again to the same pan, and sauté over a low heat for five minutes or until slightly coloured.
Return the chicken pieces with their juices to the pan, turn the heat to high, and pour in the cognac. Reduce slightly then ignite to flambé. Allow the flames to die down then pour in the red wine and simmer, uncovered, over medium heat for about 5 minutes.
Add the chicken stock, reserved vegetable mixture, herbs and redcurrant jelly, and simmer covered for 45 minutes, or until the chicken is just tender.
Serve with potatoes prepared your favourite way.
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