Küchenlatein

On September, 16^th New York City (and the NY Food Museum) will be celebrating the 7th International Pickle Day, the best husband of all and I will also celebrate our wedding anniversary. Foodfreak calls on food lovers for joining this pickling endeavour and post about pickling experience.

I grew up with mustard pickles, gherkins and ordinary pickles and I hate them. Getting older I could eat them, but didn't love them until I found the sweet-and-sour products from this company, like dill cornichons. We also like the asia gherkins and curry gherkins. I found a recipe for sweet-and-sour pickling in the cookbook I inherited from my grandmother.

You need: 1 kg cucumber, peeled and cored 300 ml white balsamico 150 ml water 10 grams brown mustard seed 5 g cinnamon sticks 3 cloves 1 heaped teaspoon curry, I chose Schuhbeck's 10 g ginger, peeled 1 teaspoon salt

Bring all the ingredients, beside the cucumber to a boil, skim and add the cucumber. Cook on medium heat until the cucumbers get translucent. The cucumbers should not get tender. With a slotted spoon give the cucumbers into the sterilized jars, bring the liquid to the boil again and pour hot over the cucumbers. Close the jars and turn upside down for 2 minutes, turn the jars and keep at a cool place. Wait 4 weeks before you try the gherkins.


I hope, the are as good as the ones I made 4 years ago.

September 28^th: They are as good as 4 years ago! This could have also been my submission to the WTISIM-Event: Savoury Preserves hosted by Johanna, The Passionate Cook.

more recipes and entries in English

Technorati Tags: Pickle Day, food and drink, Rezept, recipe, gherkins