Pickling recipes
Large, solid, barely ripe rose hips washed and freed from flower. Stalk the ends cut off, and kærnerne is taken out with mokkaske.
Hybene boiled in water together with vinsyren to the half-clear, is taken up with a slotted spoon and place in a atamonskyllet
The berries are washed, add water and boil slowly, pour in jelly bag to draining. The juice is given a rehash, lightly, add atamonen and poured on atamonskyllede bottles and tilbindes. Arun at will and dilute 1 – 1 ½ time.
The berries are washed, add water and boil slowly, pour in jelly bag to draining. The juice is given a rehash, lightly, add atamonen and poured on atamonskyllede bottles and tilbindes. Arun at will and dilute 1 – 1 ½ time.
Hybenen wash and shackles for flower and stem. It boiled cooled water with tartaric acid poured over, atamonopløsningen added, and pressure of (URf.eks. a scalded atamonskyllet plate). Jar tilbindes with shelving paper and leave cool for 2 months, after which
The pears peeled off and placed immediately in vinegar water. The pears are cooked over low flame until tender. With a knitting needle, you can try if they have had enough. The pears out in a atamonskyllet jar or glass. Væden added sweetener and atamon, given
The roots scraped like new potatoes, be immediately in water with lemon juice and cut into small pieces about the size of small hazelnuts.
The pieces are cooked in fresh water, with added lemon juice and the juice of half a lemon in 30 minutes. That creamed
Yolks are washed and scalded. The fur is skinned and the stones taken out.
Yolks cooked 15 minutes in an email the clay pot along with water and lemon juice.
Then add the sweetener and melatinen, which will is mixed in cold water.
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