This garlic cooler pickles formula is a speedy and simple approach to make pickles!
Going ahead with our arrangement on capitalizing on your produce, here is another fantastic method of planning and spending new produce. I love canning yet I don't generally have the opportunity or want to set up provisions for a canning meeting. A super answer for this issue is fridge pickling.
These fridge pickles are so incredibly flavorful I would dare to state they are better than any of the store brands. On the off chance that you like a crunchy, tart, and garlicky pickle this will take your breath away. It is ideal to let them sit a few days and "marinate" however I for the most part can't avoid and begin eating out of the container inside hours ( I need to at any rate let them get cold first). Get a portion of the little green pickling cucumbers whenever you see them and check out these, let me recognize what you think! You can utilize a bricklayer container, a cleared out reused pickle container, or some other container with a cover I do lean toward glass to plastic since plastic will in general hold scents and flavors.
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Ingredients
- 4 - 5 small cucumbers, quartered
- 1 cup water
- 1 cup white vinegar
- 4 cloves crushed garlic
- 1 Tbsp. salt
- 2 Tbsp. granulated sugar
- 2 tsp. Dill weed
- 1 tsp. Red Pepper flakes
Directions
- Sterilize your quart mason jar.
- Place crushed Garlic, Dill, and Red Pepper flakes on the bottom of the jar.
- Quarter 4-5 small cucumbers and place in the jar until filled, but not too tightly, allow room for the vinegar mixture to soak in.
- In a small pot over medium heat stir water, vinegar, salt, and sugar and stir until completely dissolved.
- Pour vinegar mixture over pickles.
- Allow to cool, cover with lid, and refrigerate for up to 2 weeks.
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