Home made Pickles Recipe
Pickle Vegetable👌
Pickled vegetables housewives prepare a lot of them to use when needed, and here is how to make different pickles.
The pickling industry is one of the oldest industries known to man, as he used it as a means of preserving food.
The pickle industry is a widespread rural industry that began as a cottage industry or as a small industry in small, primitive factories,and this by adding table salt in the form of a solution or dry salt.
Various vegetables, fruits, fish and meats have been preserved, then it turned into a big and vast industry led by big factories with huge potential, which led to its development and the introduction of many technological improvements, and a lot of research in this area helped.
It's also a popular appetizer and side dish, but many people don't know how to store pickles to keep them from rotting quickly, while still making sure to examine them.
To remove the white layer that forms on its surface called Mycoderma yeast, you also need to cover a layer of oil and then cover the pot well to prevent air from getting inside.
It is also necessary to store pickles in containers made of materials that do not react with salt.
Use glass, clay or wooden containers, while avoiding plastic containers.
Make sure the jar is clean, wash it with water and vinegar, then dry it with a clean cloth
Choose fruits of medium size and place each type separately when pickling
Control the degree of salt, for example, carrots need double the amount of salt, unlike onions and cucumbers
Among these pickles:
1-How to make turnip pickle
Pickled turnip is a gastronomic staple in the Middle East and continues to be today I advise you to try it, so if you have any leftover turnip and want to use it and keep it or store it for the winter, follow these steps and start with the
ingredients:
4 cups of distilled white vinegar
4 pounds turnip, peeled and chopped into sticks like fried potato sticks
6 Water cups
12 peeled beet slices
2 bay leaves
a cup of kosher coarse salt
6 garlic cloves, peeled .
How to prepare:
Place a saucepan over medium heat and add 3 cups of water and a gar leaf of salt to it and mix well until the salt dissolves.
Move the pot to cool down,Then add the remaining cup of water and vinegar.
Cut the turnip. Take clean, dry jars
Put a slice of beets in each jar(To give the turnip a pink color)5.
Divide the turnip and garlic slices between the jars. Add the brine to the turnip, cover well and add water.and leaving a free space of 1/2 inch from the top of the jar.
. Place the lids on the jars and leave them in a cool place for at least a week, Once cooked, keep it in the refrigerator until ready to serve.
Pickles stay for several months when placed in a cool, dark place, and the color and flavor increases with the days,and in two weeks he's ready to eat.
2-How to make pickled cucumber
Pickled cucumber is often used in summer as a snack،Also in the winter it can be served alongside your favorite foods.
The appropriate time for pickling vegetables is August and September.
If you're looking for a way to pickle cucumbers, here's an easy and quick recipe.
ingredients:
Amount of cucumbers as needed.
Amount of radish.
black pepper seeds.
Garlic cloves .
dried dill-sugar.
vinegar- bay leaves.
salt-thyme.
mustard seeds.
How to prepare:
-Choose the option that is free from stains and blemishes, clean them well with a brush and water, and cut them in half
-Wash the radish, cut it slices, and put it between the cucumbers.
-Divide the cucumbers in jars and between the grains, put the radish, black pepper seeds, garlic cloves and dried dill.
-Boil the vinegar 150 ml for Each 6 cucumbers , 4 tablespoons of salt, bay leaves,2 tablespoons of sugar, thyme and mustard seeds over low heat for 3 minutes.
-Then we empty it while it is hot on the cucumbers, close the jars and put it in a cool dark place.
-Radish is a preservative that makes vegetables crunchy for a long time,and garlic and thyme are treasures to add to your pickles.
-Salt, which is used in pickles, is commonly sold in grocery stores and does not contain iodine.
3-How to make pickled carrots
Pickled carrots offer many health benefits:
Including night vision preservation
Prevents high blood sugar.
Increase heart health
It is also rich in sodium.
-So. Are you confused about carrots that are stacked in your fridge and want to keep them longer?
Here are those details you should only follow.
Ingredients:
15 larges carrots.
2 teaspoons of iodine-free salt.
1 cup water.
4 tablespoons of sugar.
2 cups white distilled vinegar.
2 small spoons of ground black pepper.
How to prepare:
-We clean the carrots from impurities or peels, cut them
into slices and discard the top piece.
-Boil vinegar, salt, black pepper, water and sugar in a saucepan over low heat.Until the salt dissolves.
-Then we remove it from the oven to cool a little.
-Put the carrots in sterilized jars.
-Empty the hot brine slightly over the carrots, with two fingers left space.
-Then close the jars well, Leave the jars in the fridge for a few days, then enjoy them.
4-How to make pickled lemon
-Pickled lemon is useful in treating diabetes in the treatment of cancer diseases, in the treatment of stomach problems, and in the treatment of many diseases.
-Research on pickled lemons has indicated that pickled lemon greatly increases its value and hence increases its benefits over the human body.
-And it helps nourish the healthy bacteria inside our body and it's safer than other vegetables.
-It helps reduce damage from cirrhosis.
-Lemons are preserved in the Middle East and Morocco in particular, and lemons that have been pickled,to be used in tagines, salads, barbecues, and more.
-But now it is used all over the world.
I like to accompany pickled lemon with fish or tagine to give it a little bit of sourness and it becomes delicious and has a strong bite that makes you eat everything in the tagine.
-With my recipe, you never tire of using lemon in your recipes all the time.
Ingredients:
1 cup to 2 cup of kosher salt.
2 lemons.
The juice of a lemon.
How to prepare:
-We take jars and put salt on the bottom.
-Wash the lemon, remove the impurities from it, and cut it by 4.
-Put it in jars and shake it so that it wears all that salt, then press it to let its juice come out a little.
-Add lemon juice on top and salt if necessary, so that it is covered.
-Cover the jars and leave them in a dark, room temperature place.
-For a week, and we shake the jars every day to distribute the juice and salt to the lemon.
-It can be stored for 6 months.
5-How to make pickled olives:
-Have you ever asked yourself what are the benefits of eating pickled olives.
-Olives have great importance and benefits for human health.
-Olives contain valuable compounds and nutrients and give the body a good percentage of calories, and it is possible to benefit from the seeds, olive oil or its oil as well as its leaves, so everything is useful in olives.
-As for the pickle, it's useful Protect the heart and atherosclerosis problems, lowers high blood pressure, but be sure to wash or soak it for hours so that the results are not reflected.
-Eating it every day leads to weight loss.
-And many more benefits, so follow my advice now and try this recipe to your advantage.
Ingredients:
We take a kilo of green olives.
A kilo of lemon.
Half a cup of salt.
2 green chilli pepper.
2 jars.
How to prepare:
-Remove the grains olives that have knocks or blemishes so as not to spoil the other.
- Cut the good grains on one side only.
-Put the olives in the jars.
-Squeeze the lemons by hand, don't use the juicer because we want to use everything with its seeds and fibers, and get rid of only the peel,we put half a cup of salt on it and half a cup of water.
-And mix until the salt melts ،We cut a very thin green pepper on it and then pour it on the olives.
-We fill the jars with the mixture and increase the water if necessary, cover the olives with the lemon zest that was left to us and add a spoon or 2 from the top of a little oil.
-In order to ensure that the air does not reach the olives as it causes mold,close the jars well and do not open them for a month.
6-How to Pickle Vegetables
-Since we are in the cold season and we consume a lot of vegetables, I will share this recipe with you.
Ingredients:
Cut the 3 turnip into long or circles.
We cut 3 cucumber circles.
4 onions, washed.
5 carrots cut into circles.
1 cauliflower we cut it small flowers.
6 chilli pepper.
salt.
Boiling water.
10 cloves of garlic.
A large stérile jar
How to prepare:
-We put the vegetables in the jar beautifully, and before filling the jar for the other, put 10 cloves of garlic among the vegetables.
-We add hot pepper without cutting to give a nice shape.
-After filling the jar, add 8 tablespoons of salt on top.
-Empty the boiling water after it became cold on it.
-Close the jar and leave it in a dark place in the fridge for a month.
-Follow the steps and you will have a delicious dish.
How do you fix too salty pickles?
-If you have increased the salt in your pickles a lot then do not be afraid, all you have to do is:
-Cut the pickles into slices and soak them in water for 30 minutes.
Why is sugar added to pickles?
-Sugar and salt break down the microbes and kill them.
The benefits and harms of pickles:
-It is important to know the benefits and harms of pickles, especially if you like to eat them on a daily basis.
-Everything in this world needs moderation to stay well, Likewise, if a person eats in moderation, he is healthy, otherwise he will be unhealthy.
The benefits of pickles:
-As for the benefits, I mentioned a lot of them, and I will just mention some of them.
-Ease muscle cramps.
-Supplement your daily diet
-Pickles give the food a wonderful aroma and taste and are very appetizing.
-Reducing liver damage.
-It gives us minerals and vitamins.
Harms of eating pickled :
-When the percentage of salinity is high, it leads to damage to the colon.
-Eating them can lead to hemorrhoids.
-Toothache.
-induce bloating.
-stomach cancer.
-Hypertension.
-It may cause poisoning if it is not closed properly.
-If you like pickles, eating it justice is the solution.
-Do not heat pickles, as heating eliminates the good bacteria in the pickle and reduces its health benefits.
-I hope that I have helped you in my article, and thanks.
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