Preparing the pickles will be easy and fun with this practical recipe: you can serve them during summer aperitifs and they will be very tasty!
When summer comes, the idea of organizing a very fresh aperitif in the garden or on the terrace it really teases us. We then cut some types of cheese into wedges, plate up delicious cured meats and obviously there is no shortage of them: i pickles. Starting from the great classics such as gherkins, passing through carrots and celery, up to aubergines, courgettes and peppers. It doesn’t matter what the final choice is, the important thing is that they are present on the plate to serve to our friends.
Obviously the pickles are available in any supermarket, belonging to very famous brands, however prepare them at home in a healthy and above all genuine way it can be a quick, tasty and tasty solution. Did you know it actually is incredibly easy? Just follow those two or three tricks and in four and four we will prepare incredible preserves! Are you curious to find out how to make them?
Here’s how to prepare pickles for your summer aperitifs: they will be a real hit
Preservation in vinegar is one of the oldest and this condiment is used in practice to keep all the vegetables crunchy and intact. Vinegar therefore avoids the proliferation of bacteria (if used correctly), guarantees optimal fermentation and can preserve all the foods chosen for several years. In short, a method that we still carry out successfully today. But how to prepare excellent homemade pickles?
Obviously starting with choice of vinegar, which must be of quality, organic and untreated. The traditional method sees the use of the white one, with a more delicate and less invasive taste, but we can also choose the red or balsamic one to prepare aperitif vegetables with a more sprint flavor. It is then essential to prepare the vegetables and make the brine. So what will we need?
- 1 kg of vegetables to taste;
- 6 cups of water;
- 3 cups of white wine vinegar;
- 1 cup of salt;
As you could see from the ingredients, the ratio for preparing the brine must always be 2: 1. Half the dose of vinegar compared to the total amount of water. Let’s start by pouring these two plus the salt into a saucepan. We stir, turn on the fire and as soon as it comes to a boil we turn off, letting it cool completely. In the meantime, we can devote ourselves to the preparation of vegetables. Rinse them properly under running water, if necessary peel and cut them according to the size we will need.
For example, gherkins and baby carrots can be left intact, while courgettes, aubergines and peppers can be cut into strips or wedges. We will necessarily have to blanch them in lightly salted water, so that the outside is soft, but the inside still turgid. We avoid making the vegetables too soft as otherwise we will lose the classic crunchiness of pickles. Let them cool completely before moving on to the final stage.
When they are cold enough, put them in sterilized jars with hermetic capsules, leaving at least 2 cm from the edge. We then pour the brine completely covering the vegetables, guaranteeing that centimeter of empty space. We close them properly with the lids and leave them in the refrigerator for about 2 weeks, if we want to consume them almost immediately, otherwise let’s put them in a cool and dry place, they will keep for over 2 years. By following these tips to the letter, you too will gain gods yummy pickles!