Pickling recipes
Rhubarb cut into smaller pieces and cooked until tender in water, sugar and vanilla. White wine and lemon balm are added. There are cooled down and the glory in a pitcher and made cold.
The detoxified rhubarb chop into 1 cm long pieces and mix in canning pan with halved strawberries. Boil at very low heat 20 min. without lid. Beware that the fruit does not burn on. Add the ginger, sugar, lemon juice and zest, and cook until finally, the jam a
The detoxified stalks split if they are thick and chop finely. Added in atamonskyllede jars layered with sugar, vanilla and atamon. If the squints with square, made the snug for they coincide. Jars be uncovered in a warm oven at 125 degrees C for about 2 hours
Blanch kumquatene (in shell) three times – in other words, set the water to a boil, drop them in won, take them up and let drain, boil new water and repeat.
The way the blanched fruit and attended to the same amount of sugar in a saucepan. Pour the van on t
Rinse and dry kumquatene and cut them into slices. Remove all kernels. Chef van and sugar up with the split vanilla pod, add kumquatene and la them cooking without lid in 5-6 minutes until glazed sugar brine.
Crack vanillestangen and scratch grains out. Boil orange juice, sugar and vanilla into, to lagen thickens. Let it cool for a few minutes and add the cointreau. Inserts kumquatene into slices and put them in a scalded glass flushed with Atamon or spirits. Add t
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