Sure thing! It's really simple, just let me know when you want it.
Nothing happened to the tomatoes, but there were no extra left to can. :D We're planting three times as many next year, now that we know we can grow them here.
How would you pickle beetroot julienne? I've been trying for a while to replicate a recipe including smoked mackerel, salad potato salad, horseradish and pickled beetroot julienne, but I just can't seem to replicate the beetroot julienne. I've tried several different methods, to no avail.
The recipe calls for the beetroot to be al dente but not raw.
Thank you so much for this question. I was wondering whether I should include beetroot but decided against it since the recipe I use is Korean-style rather than traditional.
Here it is:
Note! 1 cup = 250 ml
Ingredients:
500 g beetroot (shredded but I see no reason it wouldn't work for julienne, too)
1/3 cup vinegar
1/3 cup sunflower oil (that's the most popular kind here, I've never tried any other oil)
3 cloves of garlic, chopped
1/2 teaspoon of ground black pepper
salt to taste
Method:
1.Mix the shredded beetroot with the rest of the ingredients EXCEPT the oil, and stew in a water bath for around 20 minutes. Stir occasionally.
2. Heat the oil in a pan until it starts smoking. Pour over the beetroot and stir well.
It's ready for immediate consumption or you can put it in a jar and keep in the fridge. It keeps very well.
My notes:
Water-bathing things is awkward in my kitchen for lack of special pots, so I usually leave the beetroot for about half an hour, just to make sure it's cooked enough.
The oil shouldn't be left to smoke too long. I remove it from the heat when the surface begins trembling slightly. Needless to say, handle with extreme care.
The beetroot ends up fresh-like crunch but without the earthy flavour that had for decades pout me off this wonderful vegetable. It was this recipe that changed things.
I planted cauliflower last week. I would love to try your recipe once it's mature. What happened to your tomato plants?
Sure thing! It's really simple, just let me know when you want it.
Nothing happened to the tomatoes, but there were no extra left to can. :D We're planting three times as many next year, now that we know we can grow them here.
Remember to take lots of videos for that. I will be planting some soon.
My cauliflower is sprouting. I will be transplanting it in the next two weeks. I look forward to trying your recipe.
Oh, I will! Send some pictures of the cauliflower, when you have the time.
I def will.
How would you pickle beetroot julienne? I've been trying for a while to replicate a recipe including smoked mackerel, salad potato salad, horseradish and pickled beetroot julienne, but I just can't seem to replicate the beetroot julienne. I've tried several different methods, to no avail.
The recipe calls for the beetroot to be al dente but not raw.
Thank you so much for this question. I was wondering whether I should include beetroot but decided against it since the recipe I use is Korean-style rather than traditional.
Here it is:
Note! 1 cup = 250 ml
Ingredients:
500 g beetroot (shredded but I see no reason it wouldn't work for julienne, too)
1/3 cup vinegar
1/3 cup sunflower oil (that's the most popular kind here, I've never tried any other oil)
3 cloves of garlic, chopped
1/2 teaspoon of ground black pepper
salt to taste
Method:
1.Mix the shredded beetroot with the rest of the ingredients EXCEPT the oil, and stew in a water bath for around 20 minutes. Stir occasionally.
2. Heat the oil in a pan until it starts smoking. Pour over the beetroot and stir well.
It's ready for immediate consumption or you can put it in a jar and keep in the fridge. It keeps very well.
My notes:
Water-bathing things is awkward in my kitchen for lack of special pots, so I usually leave the beetroot for about half an hour, just to make sure it's cooked enough.
The oil shouldn't be left to smoke too long. I remove it from the heat when the surface begins trembling slightly. Needless to say, handle with extreme care.
The beetroot ends up fresh-like crunch but without the earthy flavour that had for decades pout me off this wonderful vegetable. It was this recipe that changed things.
Great post! Do you try marinated eggplants? They are excellent. The same with pumpkins and zucchini.
And yes, liutenitsa is excellent - better than Romanian zacusca.
Thank you!
I haven't tried marinating eggplants, thanks for the idea! If you have any recipes, please do share them.
https://pofta-buna.com/vinete-umplute-murate-sau-marinate/
https://www.costachel.ro/vinete-marinate-pentru-iarna/
(they are in Romanian but can be translated with Google Translate-the translation is quite accurate. And yes, they are very good)
Also in English:
https://www.thespruceeats.com/marinated-eggplant-recipe-2216206
https://anitalianinmykitchen.com/pickled-eggplant/
Wonderful, thank you! Funny thing, I'm a lot better at understanding recipes in Romanian than following a simple conversation. :D
:) It is not unusual-we speak a lot and we miss the point sometimes :)
Have a productive day! Thank you!
You too, Valentina!