Pickles to English (2)
Instructions
In preparation time, 24 hours should be considered necessary for the brine.
Wash tomatoes, cut them into quarters and cut them into slices.
Break the cauliflower into many small peaks after doing so.
Wash the cucumbers, cut in the shape of cross and cut each piece into pieces.
Pungeteli with a needle.
Peel the onions.
Cut the cabbage into strips.
Place the layered vegetables in a large bowl with salt.
Cover and leave for 24 hours.
After 24 hours of brine rinse the vegetables, then drain.
Prepare vinegar: pour it in a pan, add the sweetener, ground ginger, mustard and turmeric.
Peel the garlic and pestatelo.
Put the mustard seeds, peppercorns and garlic in a muslin bag.
Add it to the pan.
Bring the vinegar to a boil, stirring.
At this point add the vegetables to the Pan and cook gently for 20 minutes, until they are tender but still crunchy.
Boiled the jars and turn upside down on a towel.
When vegetables are cooked, remove the Spice bag and place the contents of the Pan in hot jars.
Cover and labelled.
Suggested wine: Tocai of San Martino della Battaglia.
Ingredients and dosing for 10 persons
- 1 clove of garlic
- 1 tablespoon of black peppercorns
- 1 tablespoon of mustard seeds
- 1 tablespoon of turmeric
- 2 tablespoons of mustard
- 1 tablespoon of ginger
- 2 tablespoons of sweetener
- 100 cl of wine vinegar
- 400 g of salt
- 250 g of white cabbage
- 500 g of scallions
- 2 small cucumbers
- 1 small cauliflower
- 1500 g of tomatoes