26/04/2025
Pickling Methods for Various Vegetables and Lemon
Pickling Solution Measurement
For every liter of water, use 4 tablespoons of salt and half a cup of vinegar. Boil the water first, then let it cool.
1. Pickled Turnips
- Ingredients: Water, salt, vinegar, bay leaves, beetroot
- Method:
1. Wash and cut the turnips as desired.
2. Place them in a colander, sprinkle with salt, and let sit for 2 hours to drain excess water.
3. Pack the turnips into a pickling jar with beetroot pieces and bay leaves if desired.
4. Add the pickling solution and seal the jar well.
5. Use after 5 days.
2. Pickled Carrots
- Ingredients: Water, salt, vinegar, bay leaves, green pepper (optional)
- Method:
1. Wash and cut the carrots.
2. Pack them into a pickling jar with the pickling solution and green pepper pods if desired.
3. Seal the jar and use after 15 days.
3. Pickled Cucumbers
- Ingredients: Water, salt, vinegar, bay leaves, garlic
- Method:
1. Wash the cucumbers. For small cucumbers, make a slit in the middle; for large ones, cut them lengthwise.
2. Pack the cucumbers into a pickling jar with the pickling solution, bay leaves, and 2 cloves of garlic.
3. Seal the jar well and use after 5 days.
4. Pickled Green Peppers
- Ingredients: Water, salt, vinegar, bay leaves, garlic, oil
- Method:
1. Wash the peppers and make a slit in each.
2. Pack them into pickling jars with the pickling solution, a little oil, and seal.
3. Use after 15 days.
5. Pickled Lemons
- Ingredients: Nigella seeds, saffron, oil, lemon juice, salt
- Method:
1. Mix nigella seeds, saffron, salt, and a spoonful of oil for the stuffing.
2. Wash and dry the lemons, then stuff them with the mixture.
3. Pack the lemons into pickling jars, add lemon juice to near the neck of the jar, and top up with oil to cover the lemons.
4. Seal the jar and use after a month.
