Hungarian Gerkins

(Kovaszos Uborka) this traditional pickle recipe is from the Hungarian Cookery Book by Karoly Gundel (1956)

  • 2 kg (4 lb) short thick cucumbers
  • 150g (5 oz) bread (made with yeast)
  • 20g (1 oz) peppercorns
  • 40g (1 ½ oz) salt
  • 2 L (4 pt) water
  • dill (fresh is best)
  • 1 clove garlic
  • 2-3 bay leaves

Method:
You will need a glass or earthenware jar with a capacity of about 4pts. Toast the thinly sliced bread. Cut off the tips of the cucumbers, taste them in case there are any bitter ones. Then pierce them all over the surface with a sharp knife. Boil the salt in the water and let this brine cool.

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Preserved Lemons

People all over the world make preserved lemons. They generally leave the jar in the hot sun for a couple of days for the best flavor.

  • 6 lemons (thick skins) organic
  • 6 T sea salt
  • Juice of 3 lemons or more

Method:
Wash and scrub lemons. Cut each lemon in quarters but not right through, so that the pieces are still attached at the stem end. Stuff each lemon with plenty of salt.

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Daikon Pickled Pink

A common favorite. I have found these pickles from Morocco to Myanmar. In Asia they often leave out the beet, but I like the pink color that results from the beet juices.

  • 1 large daikon radish
  • 1 small beet, raw, peeled and cut in slices
  • 3-4 garlic cloves, cut into slices
  • 1 T whey
  • 2 ½ T sea salt
  • 1t or more chili powder (optional)
  • water as necessary to cover

Method:
Peel the daikon, cut in half or quarters. Put them in a bowl with the salt sprinkled over and mixed up. Place in jars, interspersed with slices of garlic and beets. Press down. Add the whey and add water to cover. Place the lid on and let sit in a warm place for two days. Place in refrigerator. Will keep for weeks.

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