Pickling recipes

Tarragon Vinegar

2-3 bundles of estragon (the coarse stalk is pilled from) to 5 dl. Wine vinegar.

The green spice dike

A suitable mixture of basil, lemon balm, rosemary, sage and thyme is added 1 liter vinegar. This vinegar has a wonderful taste and will make herring for something special, but otherwise the vinegar can be used for anything.

Citronmelisseeddike

A few large bundles of lemon balm are stopped in the bottle and added 7.5 dl. Apple cider. Result. A fresh and mild vinegar. Will fit in a salad marinate and salads with mayonnaise.

Pear marmalade II

The bulbs are washed and cut, but neither shells nor cores must be removed. They are put over the fire with the rinse water that hangs on them when they are lifted into the pot with their hands or a cavity, and steamed so much that they can be stirred throu

Quail marmalade 02

Quail pieces and sugar mix and stand for a couple of hours. Boil 20-30 minutes until the quince is tender and ready. Add cinnamon and orange juice Boil and take the saucepan off Add the marmalite and pour on atamon-stained glass.

Basil Vinegar

An ample portion of leaves and smaller coarse stalks of basil are stuck in a bottle or glass and filled with 7.5 dl. Wine vinegar.

Pear marmalade I

The bulbs are peeled, the flower and the core are removed. The pears are laid as they are peeled in cold water with a little vinegar in. They are picked up by the water, put into the pan and put over the fire with so much grave (hot white wine) that they ca

Dill Vinegar

Get rinsed, dripped and dumped in a clean bottle. Pour the vinegar over. Close to Let the vinegar draw for approx. 2 weeks. Put the vinegar and pour it into a cleaned bottle. Close to Store in the refrigerator.