Everything can be pickled. And it’s easy to pickle.
Vegetables on glass are good as dinner accessories or in salads – and the glasses are also very decorative. Pickling the vegetables in the fridge is a smart way to avoid food waste.
Feel free to mix several types of chili. It is up to you whether you choose strong, mild, green or red chili. And if you shake the glass before eating, you get chili sauce instead.
You can pickle almost anything you can think of, and it will be a perfect addition to what it should be, e.g. salad, barbecue or sandwich.
Make yourself a large glass and keep it in the fridge. Takes a short time to make, and lasts a long time. Pickled red onions go very well with hamburgers, roast beef sandwiches, fried fish and liver pate.
Pickled pumpkins are for many an unknown delicacy, while for others this is an indispensable accessory on the dinner table. Tastes delicious with eg pork chops, meat, fish or lamb thighs. And remember, you can mix the different vegetables as you like. You get a spicy tip by taking the chili up.
Not heard of kale? The taste of kale is reminiscent of turnip and turnip, but is milder than turnip. Kale has a high fiber content, is rich in vitamin C and a source of the B vitamin folate and potassium.
There are those who hate pickles, but most of us love it. It is a mandatory accompaniment to the burger, beef tartar or as a garnish on the slice of bread with liver pate. Large cucumber is pickled into slices, this recipe gives a spicy variety.