Pickle is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!
Have you ever wondered how and why is it that restaurant pickles taste so good and the ones you buy from the grocery store just don’t live up to your expectations? I’ll tell you why.
Good restaurants make their own pickles. That’s it, that’s the secret! Now you might be wondering and asking me though, “But Refika, it must be really difficult to make your own pickles, what the hell am I gonna do?” Well, I’m here to tell you it’s actually not difficult at all to make your own deliciously crispy pickles at home and from almost any vegetable that have in your kitchen.
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Let us know what you think of today’s Pickle tips, tricks, and hacks!
- The pickle that you made should be kept in a cool and dark place. If it is warm, your pickle might go soft, or mature too fast, and open the lid.
- You can use chickpea to expedite fermentation. Alternatively, you can reduce the amount or make no use of it. If you prefer the latter, keep in mind that the fermentation might take longer.
- You can pickle small vegetables like plums and dill as a whole, but always make sure to make a few incisions into bigger veggies such as melons, and big cucumbers in order for the brine to better instill.
- Make sure to only use fresh vegetables. If it has a moth or rotten part it will ruin all the pickles.
- Ensure that the brine covers all the ingredients.
- You can cover pickles with vine leaves for they have tannin making your pickles crunchier and crispier, therefore more delicious.
- Always make sure to use drinking water for making brine.
- If you want to make a less salty pickle you can use less but do not add less than 2 tablespoons as this would affect its preservation.