Ingredients:
Mango salsa:
1 ripe mango
1 small red onion, finely chopped
2 large tomatoes, diced
1 chopped red chilli
1 tbsp white balsamic vinegar
The chopped red onion is covered with balsamic vinegar and left to soak for 10 minutes. Then add the rest of the ingredients.
Squash pickles:
250 g squash
100 ml water
30 ml stock vinegar
2 tsp. yellow mustard seeds
1½ tsp. curry
75 g sugar
5 g flour
75 ml apple vinegar
Roughly grate the squash and boil in water and stock vinegar. Pour into a sieve to drain. Mix together mustard seeds, curry powder, sugar and squash. Mix the flour and apple vinegar together and add. Bring to the boil and season with salt and pepper.
Gizzards with onions, horseradish, yellow mustard seeds and crown herring:
1 asie - approx. 1 kg
1 l water
100 g salt
500 ml white balsamic vinegar
500 ml stock vinegar
1 kg cane sugar
1 bunch dill slices
3 tbsp. yellow mustard seeds
½ tsp. mustard seeds
50 g fresh whole horseradish - peeled and sliced
Day 1:
Rinse, peel, peel and core the Asias. Boil water and salt. When the stock is cold, put in the Asians and salt them for two days covered in the refrigerator.
Day 3:
The Asias are cut into suitable pieces and placed in a scalded jar. Put the rest of the ingredients in a pan and bring to the boil. The layer is poured hot over the Asians. You may choose to add a little atamon here. This will extend the shelf life during use. The pickled gherkins can be kept unopened in the fridge for 1 year.
Pickled oriental carrots with fenugreek, brown mustard seeds, chilli and lime leaves.
1 kg carrots
1 l water
100 g salt
500 ml dark balsamic vinegar
500 ml stock vinegar
1 kg cane sugar
1 tbsp. fenugreek
3 tbsp. brown mustard seeds
½ tsp. mustard seeds
10 lime leaves
Day 1:
Rinse and peel the carrots. Boil the water and salt. When the stock is cold, add the carrots and salt them for two days, covered, in the refrigerator.
Day 3:
The carrots are cut into suitable pieces and placed in a scalded jar. Put the rest of the ingredients in a saucepan and bring to the boil. Pour the hot mixture over the carrots. You may choose to add a little atamon here. This will extend the shelf life during use. The pickled carrots can be kept unopened in the fridge for 1 year.
Procedure:
Plain pickles:
Vegetables:
100 g green beans
1 large plain onion
½ piece cauliflower
2 large carrots
½ squash
2 salad cucumbers - pickled
Chop everything finely.
Jam:
3 dl apple vinegar
1½ dl vinegar
1 dl water
200 g icing sugar
1 tsp. salt.
Bring the stock to the boil and add the vegetables.
Mustard flour:
20 g mustard flour
1 tbsp. curry powder
½ dl oil
2 tbsp. cornstarch
The mixture is stirred together and used to thicken the boiling stock.
Ingredients
Directions
Plain pickles:
Vegetables:
100 g green beans
1 large plain onion
½ piece cauliflower
2 large carrots
½ squash
2 salad cucumbers - pickled
Chop everything finely.
Jam:
3 dl apple vinegar
1½ dl vinegar
1 dl water
200 g icing sugar
1 tsp. salt.
Bring the stock to the boil and add the vegetables.
Mustard flour:
20 g mustard flour
1 tbsp. curry powder
½ dl oil
2 tbsp. cornstarch
The mixture is stirred together and used to thicken the boiling stock.
