Ingredients
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Vegetables
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Cucumbers – 6
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Carrots – 4
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Green Beans – 3 ½ oz (100 g)
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Cauliflower – 1 head
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Chili Peppers – 1
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Marinade
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Vinegar – 17 fl oz (500 ml)
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Water – 17 fl oz (500 ml)
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Garlic – 1 head
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Salt – 3 tbsp
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Sugar – 7 oz (200 g)
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Coriander – 1 tsp
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Mustard Seeds – 1 tsp
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Ground Black Pepper – ½ tsp
Recipe
In the 19th century, drawing inspiration from Indian housewives, the British began to make pickles, serving them with roast beef or steaks.
Ordinarily, vegetables are pickled with fruits or beans in a spicy vinegar marinade. Nowadays, they are served as an appetizer, a side for meat, or added to hamburgers and sandwiches. Those even have a specific name: bread and butter pickles.
Although these pickles are somewhat similar to ordinary marinated veggies, they do have several distinctive features. Due to the unique composition of the marinade, the appetizer acquires a singular taste: rather sharp, pungent, and spicy.
Steps
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1
Done
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Prepare the VegetablesSlice vegetables into pieces of approximately the same size. Cut the cauliflower into florets and chili pepper into thin rings. Fill sterilized jars to the brim with the vegetables. |
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2
Done
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Prepare the MarinadePour water into a pan, add peeled cloves of garlic and boil them for 5 minutes. After that, add all the spices, salt, and vinegar. Remove the garlic with a slotted spoon, pour the hot marinade over the vegetables, cover the jars with lids, wrap them, and leave them to cool. Pickles will be ready in a few days. |
Now you know how to make baby pickles (not to be confused with gherkins). If you want to know the difference between the two, we will gladly share the information: pickles are any small or finely chopped vegetables, whereas gherkins are baby cucumbers. Therefore, gherkins can be called pickles, but pickles cannot be called gherkins.
