I mostly use pickles as an ingredient in my salads, so I try some new flavor every now and then.
I collected all the little tomatoes of my cherry tomato plants because of a “stink bugs attack”, and I had to do something with the green ones. So, I pickled them!
Here is how:
Note: You may want to let them less than a minute in the boiling mixture, if you don’t like them to be so soft. 20-30 seconds is ok.
Pickling is a fine way to preserve vegetables for later, when they are out of season.
Now is the season of cabbage and cauliflower, so we will try a new pickling recipe. Here, I have used a bit different ingredients than those in the pickled eggplants
Cabbage and Cauliflower
2 Carrots (optional) Continue reading Pickled Cabbage and Cauliflower recipe
How to prepare some nice and tasty cracked green olives.
The olives must be green, but not too immature; they have to be collected in October.
Citric acid powder
1 large bowl or bucket Continue reading Green Cracked Olives recipe
Today I’m publishing this tasty recipe of pickled eggplants. To tell you the truth, I never believed that I could like so much pickled eggplants, but I made the experiment anyway. The result surprised me!
2-3 medium Eggplants
2 Carrots (optional) Continue reading Pickled Eggplants recipe