Mixed Pickles Recipe
We continue our preparations for winter at full speed. These days, we fill whatever we get, either in canned bottles or in the freezer. At least I am. I think it is a great convenience to have foods that can be easily prepared in short winter days at hand. When you come tired from work and have to cook, it becomes more valuable to canned foods. I think there is no greater blessing for a working woman than frying an onion and adding canned green beans in a short time to obtain a meal of green beans.
It may be difficult to prepare for the winter for hours now, but I think you can be motivated by thinking about the comfort you will experience in winter. For example, this comfort is my biggest motivation.
The pickle issue is a little different for us. We don't consume a lot of pickles. Even if we consume it, pickled gherkins are our first choice. I think we mostly consume it by chopping it into salads. Even if we consume little, when I intend to make a quick salad, having pickles on hand relieves me. Since pickle making is much easier than many winter preparations, I think you can try it even if you are inexperienced in winter preparations.
Enjoy the recipe...
- 1.5 kg gherkins,
- 9-10 cloves of garlic,
- 6 glasses of drinking water,
- 1/2 cup of vinegar,
- 3 tablespoons of brine salt,
- About 30 chickpeas,
- 9-10 sprigs of dill.
- Add vinegar and salt to the water and mix until the salt dissolves,
- Divide the chickpeas, garlic and dill into jars or put them in a large jar,
- Place the washed gherkins in jars or jars, P
- lace a slice of lemon on them,
- Place a freezer bag on each of the jars and close the lids,
- Put it in a cool place out of the sun,
- It will become edible in 2-3 weeks.