Recipes with Inventory vinegar or 3 dl. stocked vinegar
Pickling Preservative Finger-long piece fresh horseradish, peeled and cut into thin slices Cooking bag with mixed spices or shelve a gauze bag with 2 tablespoons mustard grains mixed with 1 tsp black peppercorns ...
Cut the pumpkin flesh into strips, about as thick and long as a finger. Put them in the touched, cold brine, and let them soak in 24 hours under light pressure. Drainage pumpkin meat in a colander, and boxes the brine. Boil a brine of vinegar, water and sugar.
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