Saturday, November 12, 2005

Pickling Liquid

15 L white wine vinegar
4 kg castor sugar
12 coriander seeds
12 mustard seeds
12 whole white peppercorns
12 cloves
12 bay leaves
6 cinnamon quills
12 knobs ginger

Bring vinegar to the boil.
Add sugar and stir to dissolve.
Toast aromatics in a dry pan and add to vinegar.

* for pickling vegetables, eg. fennel, cornichons, spring onions

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