Pickles and preserves
A staple side for Brazilian churrasco (Brazilian barbecue), this tangy quick pickle is made by briefly steeping onion and bell pepper in vinegar brine. It packs easily for picnics and adds a sour counterpoint to grilled meat.
Place the onion and bell pepper in a wide-mouthed jar.
Bring the vinegar, water, sugar, salt, and bay leaf to a boil and let it bubble for 5 minutes. Remove from the heat and leave to cool for 10 minutes.
Pour the cooled brine over the vegetables, cover the jar, and leave it at room temperature for 30 minutes before serving.
Do not add the vegetables to the brine while it is hot. Wait until the brine has cooled; otherwise, the vegetables will lose their crunch.
Salamurayı tam ılımasını beklemeden döktüm, sebzeler gevrekliğini kaybedip yumuşadı; tarif ılınmasını bekleyin diyor ama acele ettim. İkinci denememde tam 10 dakika bekleyip döktüm, sonuç çok daha gevrek çıktı.
O bekleme süresi gerçekten kritik, sıcak salamura sebzeleri anında haşlar. İkinci denemenizdeki sonuç tam da beklediğimiz gevreklik, güzel bir düzeltme olmuş.
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