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Recipes | 28 by Sam Wood
founder, IQS
 

Leftover Veggie Stem Pickle

By Olivia Kaplan

Keys2words - Leftover Veggie Stem Pickle
Photo by: Phoebe McCreath
  • 20 servings
  • Prep - 15 mins
    Cooking - 5 mins
  • Total - 20 mins
Keys2words - Leftover Veggie Stem Pickle
Photo by: Phoebe McCreath

 

Servings: 20
Preparation: 15 mins
Cooking: 5 mins

Ingredients

  • Chopped vegetable stems, such as kale, silverbeet, chard and fennel.
  • 1 teaspoon mustard seeds.
  • 1 teaspoon chilli flakes.
  • 1/2 teaspoon peppercorns.
  • 250 ml apple cider vingear.
  • 1 tablespoon rice malt syrup.
  • 1 teaspoon sea salt.

Directions

1. In a medium saucepan, gently heat apple cider vinegar, salt, rice malt syrup and 250ml of water until salt is dissolved. Leave to cool slightly while you prepare the remaining ingredients.

2. Place mustard seeds, chilli flakes and peppercorns in the base of 2 sterilised jars. Fill with the chopped veggie stems, gently squishing down with a wooden spoon as you go. Leave enough room to cover the veggies entirely with the pickling liquid. Pour over the liquid and gently tap the jar on the bench to get rid of air bubbles. Leave to cool slightly then place the lid on and place in the fridge. Leave for 1 week then enjoy.


Note

To sterilise jars, place in the oven at 140°C/275°F/Gas Mark 1
 for 20 minutes then leave to cool.

Use this pickle in salads, as a snack, or chop finely and add to mayo for a quick tartare!

Ingredients

  • Chopped vegetable stems, such as kale, silverbeet, chard and fennel.
  • 1 teaspoon mustard seeds.
  • 1 teaspoon chilli flakes.
  • 1/2 teaspoon peppercorns.
  • 250 ml apple cider vingear.
  • 1 tablespoon rice malt syrup.
  • 1 teaspoon sea salt.

Directions

1. In a medium saucepan, gently heat apple cider vinegar, salt, rice malt syrup and 250ml of water until salt is dissolved. Leave to cool slightly while you prepare the remaining ingredients.

2. Place mustard seeds, chilli flakes and peppercorns in the base of 2 sterilised jars. Fill with the chopped veggie stems, gently squishing down with a wooden spoon as you go. Leave enough room to cover the veggies entirely with the pickling liquid. Pour over the liquid and gently tap the jar on the bench to get rid of air bubbles. Leave to cool slightly then place the lid on and place in the fridge. Leave for 1 week then enjoy.

Note

To sterilise jars, place in the oven at 140°C/275°F/Gas Mark 1
 for 20 minutes then leave to cool.

Use this pickle in salads, as a snack, or chop finely and add to mayo for a quick tartare!

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