The following recipes are tossed together from
the internet. I tried to reproduce the methods one-to-one, on how to make pickled vegetables, but the spices and other ingredients I chose freely,
mostly based on what I had at home. Basically it’s about wether it tastes good or not.
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| Pickled hot chili, Cherry tomatoes with thyme, Shallots in balsamic and Herbs de Provence |
Shallots in balsamic and Herbs de Provence
1.1 Ibs shallots
5 oz olive oil
1.7 oz brown cane sugar
6 oz balsamic
salt
black pepper
Herbs de Provence
1.
Peel the shallots.
2.
Sauté
all shallots in oil and then caramelize them with sugar; Deglaze with balsamic; Let shallots steam (not too soft).
3.
Season to taste with salt,
pepper and Herbs de Provence.
4.
Fill them still hot into screw
top glass and let infuse for 2 weeks.
The shallots last for about a year.
Dried tomatoes in balsamic with Herbs de
Provence
Due to having enough of the oil-balsamic-mix
left over, I just heated up dried tomatoes within and still hot put it in a
screw top glass.
Cherry tomatoes with thyme
1.1 Ibs ripe, but firm cherry tomatoes
1 bunch of thyme
1-2 tablespoons salt, optional
1 tablespoon sugar
water
1.
For the tomatoes not to burst
while they cook, broach the washed and hulled tomatoes 4-5 times with a needle.
2.
Wash fresh thyme and shake dry.
Layer tomatoes and thyme evenly into the glasses and add around 1/2 tablespoon
salt and a little sugar.
3.
Fill glasses up to 1” under the brim with
water. The glasses should be the same size, so there won’t be any problems while boiling down.
4.
Close glasses tightly and put
in a big pot. The glasses shouldn’t
have direct contact to the bottom of the pot. For example out the glasses on a
kitchen towel.
5.
Fill the pot until short under
the glass top with cold water and slowly boil.
6.
As soon as the water starts
seething, let covered tomatoes boil down for at least 45 minutes.
7.
Let glasses cool down in the
pot.
Stored cool and dark the tomatoes will last for
about 6 months.
Pickled hot chili
1.1 Ibs chili
3.5 oz onions, cut in stripes
1 cup white wine vinegar
1/4 cup water
1.2 oz sugar
1 pack preserving aid
salt
whole black peppercorn
1.
Let washed chilis, onions and
peppercorn cook in vinegar-sugar-mix for 2-3 minutes.
2.
Take pot from stove and stir in
1 pack
3.
Fill hot contents in screw top
glasses up to the brim and close immediately.
4.
Turn glasses upside down to
cool down.
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