10. February 2010 by admin.

Ingredients

1 kg small onions
1 cup red hot pepper cut into small pieces
1 TBSP mustard seeds
1 TBSP coriander seeds
6 cups white vinegar
2 cups water
1 TBSP honey
4 celery sticks

Steps

Put onion in boiled water for few minutes, then peel without using a knife, put in cold water and drain.
Add mustard, coriander, celery to vinegar and boil to get an addition flavor, drain, set aside.
Put onion in sterile jar, add red pepper pieces, and cover with vinegar till 1 cm left from the top, seal properly.
Put jar in boiled water bath (put the jar in bigger pan with boiled water) for 10 minutes to get the air out of the jar.
Keep for a week till fully pickled or depends on the size of the onions.

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10. February 2010 by admin.

Ingredients

1 kg small size cucumber
¼ cup salt
3 cups water
1½ cup vinegar
2 cinnamon sticks
5 cloves grains
10 black pepper seeds
2 TBSP crushed garlic

Steps

Wash cucumber, put in sterile jar.
Dissolve salt in water.
Put water, vinegar, cinnamon, cloves, and black pepper in a pan on medium heat till
boil. Leave to cool and saturate all the herbs flavor.
Add garlic to cucumber. Pour the water mixture till the cucumber is fully covered.
Keep the cucumber jar for two days until infuse all flavors.
Remove froth if appears.

* keep cucumber in the fridge after use.
* For large sized cucumber, cover with salt for one day in the jar, until absorb the most of water.

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10. February 2010 by admin.

Ingredients

1 yellow pepper
1 red pepper
1 green pepper
3 garlic cloves cut into thin circles
2 TBSP Honey
3 cups white vinegar
1 tsp ginger powder

Steps

Cut pepper in halves; remove the upper part and the seeds, cut to small pieces.
Boil water on medium heat, add pepper for two minutes, drain and set aside.
Melt well honey in vinegar.
Mix pepper pieces with garlic rounds and ginger, put in small jars, cover with vinegar and honey.
Seal jars tightly, keep for 3 days before use.
Keep in fridge after use.

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