ピクルス
ピクルスとは
日本式は塩で柴漬け等は漬けるが。西洋は酢で漬けるのがピクルスと呼ぶ。
野菜，果実などを香辛料とともに酢漬にしたもの。きゅうり，花野菜，人参，大根，玉ねぎ，いちじく，レモン，なしなどを適当な大きさに切って，重しをして塩水に漬け，1夜放置して取出し，水洗，塩出しをする。次いで酢，砂糖，丁子，肉桂などの香味料を加えた調味液に漬込んでつくる。西洋の漬物。
①セロリ1本・人参５本・キュウリ２本を5cm程の長さに切り縦に半分か４つ切り・玉葱２～３個を半月切り。
②湯を１ℓほど沸かし、酢を少々入れ、野菜をさっと茹でて水を切る。固いもから先茹でる。 茹でる代わり塩で揉む方法でも良い。
③別の鍋で酢２５０ｍℓ・砂糖１００ｇ・ローリエ２～３枚・塩少々を沸騰させて、冷す。
④熱湯で消毒したビンに、②の漬け汁・野菜・鷹のつめ2本・粒胡椒を入れ半日漬け込み出来上がり。
＊野菜は大根・ラデイシュ・なす・生姜・ピーマン・茗荷も良い。
＊野菜を茹でるかわり、塩で揉んでおく方法でも良い。
pickles
What is a pickle?
Although the Japanese style is salt and pickled shiba pickles. In the West, pickled pickles are called pickles.
Vegetables, fruits, etc. are pickled with spices. Cut cucumbers, flower vegetables, carrots, radish, onions, figs, lemons, etc. into appropriate sizes, weigh them and soak them in salt water, leave them for one night, take them out, wash them with water. Salt out. Next, it is made by soaking in a seasoning liquid with flavorings such as vinegar, sugar, clove, and meat cinnabar. Western pickles.
①1 celery, 5 carrots, 2 cucumbers about 5 cm long
Cut in half or 4 pieces lengthwise, cut 2 or 3 onions into half moons.
②Boil about 1 l of hot water, add a little vinegar, and quickly boil the vegetables.
Drain the water. Boil from hard thighs. It may be rubbed with salt instead of boiled.
③In another saucepan, 250ml of vinegar, 100g of sugar, Laurier 2~3
Boil a little bit of salt and let cool.
➃ In a bottle disinfected with boiling water, the pickled juice of ②, vegetables, and hawk's claw 2
Put the book and grain pepper and soak it for half a day and voila.
* Vegetables are also good for radish, radish, eggplant, ginger, peppers, and strawberries.
