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Ek het so deur my resepteboek geblaai opsoek na ‘n lekker resep om rissies in te lê, en hierdie een gekry. Jy kan een van die groentes kies, ek het rissies gebruik.
For each recipe of the brine, CHOOSE ONE VEGETABLE  in the amount below :
  • 450 g baby carrots (about 2 bunches), green stems trimmed to ½ inch, peeled, and halved lengthwise
  • 450 g chillies cut in circles
  • 450 g zucchini (about 4), quartered lengthwise, then halved crosswise
  • 350 g cauliflower, cut into 1-inch florets
  • 350 g green beans, stem ends trimmed
  • For the brine:
  • 1 tablespoon brown mustard seeds
  • 1 teaspoon whole black peppercorns
  • 1¼ cups cider vinegar
  • ¾ cup water
  • ¼ cup granulated sugar
  • 2 tablespoons kosher salt
  • 1 bay leaf

Pack your vegetable of choice tightly in a glass jar, leaving about ½ inch of room at the top. Set aside.

Make the brine:
Toast the mustard seeds and peppercorns in a small saucepan over medium heat until fragrant, about 2 minutes.
Add the remaining ingredients and stir until the sugar and salt have dissolved.
Bring to a boil.
Immediately pour the brine into the jar, making sure to cover the vegetables completely.
Allow the mixture to cool to room temperature, about 1 hour.
Seal the jar with a tightfitting lid and shake or rotate it to evenly distribute the brine and spices.

Store in the refrigerator for at least 1 day and preferably 1 week before using.
The pickles can be kept in die refrigerator for 1 month.

Recipe posted by and photo: Louisa Hollenbach

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