in Recipes

Pickles from Oman

updated

Spread the love

Ingredients for 6 servings:

  • 1 kg carrot(s)
  • 700 g radish(s)
  • 1 kg kohlrabi
  • 400 g celery
  • 1 organic lime(s)
  • 10 Padrón peppers
  • 4 jalapeños
  • e.g. sea salt

Instructions

Working time approx. 40 minutes; Rest period approx. 42 days; Total time approx. 42 days 40 minutes

Cut the vegetables into 1 x 1 x 3 cm strips. Quarter the lime. Do not chop the jalapeños and pimientos. Place everything in a 7.5-liter fermentation pot. Cover with the stones. Cover with salted water (25 g salt per liter of water). Let stand for about 6 weeks. Transfer to jars; the pickles will keep for a very long time in the cellar. Tip: A delicious salad for summer. Also goes well with BBQs.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Wild garlic seeds

Shrimp with tomatoes Cantonese style