ACV 5645463682

Saturday, May 20, 2017

A Relish of Chopped Pickled Veggies and Spices















1 liter apple cider vinegar
1½ kilos green tomatoes
225g cabbage
450g cauliflower florets
1 large cucumber
4 medium sized onions
20 small pickling onions
Salt and pepper
450g brown sugar
3 teaspoonsful turmeric
100g mustard powder
50g cornflour


  • Mix the cornflour in a little apple cider vinegar then simmer the rest of the ingredients for fifteen minutes.
  • Turn off the heat and add the cider vinegar. Allow to cool off.
  •  Chop all the vegetables and place in layers in the dish with sea salt in between.
  • Leave overnight
  • Drain off the all the liquid.
  • Mix the sauce and the veggies thoroughly.
  • Put into sterile jars, seal carefully.
  • Will be ready for use within two weeks.

Pickled Eggs In Apple Cider Vinegar
















Gently boil the eggs for twenty minutes
Shell them while they are still hot
Add the eggs into sterile jar, filled with apple cider vinegar.
Seal carefully

Yogurt Salad Dressing
















1 small carton of plain yogurt.
Half the amount of cider vinegar and corn oil.
Add herbs and nuts
Mix thoroughly.


Sweet and Sour Sauce
8 tablespoons cider vinegar
8 tablespoons honey
1 small sweet green pepper finely chopped
1 tablespoon chopped almonds
Mix and heat gently.
Serve













Thursday, May 4, 2017

Recipes With Apple Cider Vinegar



Boiled Salmon


Slice 2 onions

2 carrots

1 leek

150ml of apple cider vinegar

Add the above ingredients into the apple cider vinegar,

Add 1 ¾ liters of water

 Some parsley

Thyme

2 bay leaves

Add pepper and bring to the boil

Simmer gently for a hour

Put in the salmon and let it simmer until done.

Let it cool in the fridge.



Pickled Red Cabbage

Ingredients


2 kilos red cabbage

350g sea salt

10 bay leaves

2 tablespoons peppercorns

60g sliced fresh ginger root

25g allspice

Cider vinegar

Clean jars
















Instructions

Spread cabbage out in dish
Sprinkle with salt
Cover with kitchen towel
Leave to stand for twenty four hours.
Drain the cabbage with a sieve
Cover again, and leave for a further day
Shake occasionally
Sprinkle the spice mixture all over the cabbage
Mix well. Place mixture into jars
Don’t press down and leave room on top
Cover with cold apple cider vinegar
After filling seal well, so that no air can enter
The pickled cabbage will be ready within a month.