Pickled garlic in olive oil with oregano
3 pieces of garlic bulb
olive oil
1 teaspoon salt
1 teaspoon oregano
1.
Peel garlic. Cut off the core
and dark spots.
2.
Fill a screw top glass with the
garlic cloves.
3.
Cover the cloves with olive
oil. Add salt and oregano and stir.
4.
Fill a small pot with water.
Put in the glass filled with garlic and oil with the lid on and let it simmer
for about 10min. The water in the pot should only reach approx. 1” under the glass brim.
5.
Close the glass’s lid tightly and let it cool down.
6.
Let it steep for a couple of
days, shake every now and then, so everything can spread out evenly.
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| Pickled garlic in olive oil with oregano |
Dried tomatoes in olive oil with honey and
lavender
dried tomatoes
a little salt
olive oil
1 tablespoon dried lavender bloom
1-2 tablespoon liquid honey
1.
Fill a screw top glass with
dried tomatoes and cover them with olive oil.
2.
Add salt, lavender bloom and
honey and stir.
3.
Fill a small pot with water and
put in the glass filled with tomatoes and oil with the lid on. Make the water
boil and then let it simmer for about 10min. The water in the pot should only
reach approx. 1” under
the glass brim.
4.
Close the glass’s lid tightly and let it cool down.
5.
Let it steep for a couple of
days, shake every now and then, so everything can spread out evenly.
 |
| Pickled chili and dried tomatoes in olive oil |
Pickled chili with pink pepper berries
different types of chili (Jalapeño, Habanero, etc)
pink pepper berries
0.4 cups of white wine vinegar
0.2 cups of balsamic vinegar
0.4 cups of water
salt
2 tablespoons of liquid honey
1.
Cut off the chili stems.
2.
Fill Chilis into clean screw
top glasses.
3.
Boil water with vinegar,
balsamic, honey and pepper berries.
4.
Fill the boiling hot brew up to
the top of the glasses.
5.
Hit glasses on the table every
now and then, so the air bubbles can get out.
6.
Put the lid on and put them
upside down to cool down.
The chilis will last for around a year.
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