Pickling is easy, if you follow the recipe and keep the jars clean. With pickling method we usually use non colored vinegar, which together with salt and pasteurization method keeps bacteria away from the food.
After we can food, we leave it in a dark and cold place for at least a month, for the compounds to stabilize.
Ingredients:
1 liter of alcohol vinegar (titration at 9%)
3 liters of water
8 teaspoons of salt
6 teaspoons of sugar
sweet baby corn
a few fully developed corns
beetroots
pickles
spice mix: bay leaves, mustard seeds, black pepper, dill, coriander, fennel
- Clean and wash vegetables.
You can save hair from baby corn for tea.
- Cut the corn beans (out of the big corns), away from the core.
- Cook beetroots for 40 minutes.
Cool down a bit and peel it. Cut it with a mandoline slicer.
- Boil some water and blanch pickles.
- Wash the jars and put them in the oven on 110°C for 10 minutes.
- Mix water, vinegar, salt and sugar in a pot and bring it to boil.
- Fill up the hot jars with vegetables and pour hot vinegar mixture over them to fill up the jars.
Get rid of the possible air bubbles mixing the jar with a butter knife. If you like you can add some spices in the jars. I added spice mix to the pickles.
I also love cumin in beetroots, but not all of my family members do so I didn't use it.
- Close the jars with lids and water bath them for 25 minutes. You can also do that in the oven on 85°C.
- Put them in warm place and cover them with a blanket until they slowly gets cooled down.
- Store them in a dark and cold place.
