Pickles and preserves
These low-calorie, heart-friendly artichoke pickles are made for winter by packing prepared artichoke hearts into a jar with vinegar, salt and garlic, then leaving them to pickle for a few weeks. Soaking the artichokes in lemon water is essential to prevent browning.
Remove the tough outer leaves from the artichokes and cut out the hearts. Keep the hearts in water with lemon juice to prevent browning.
Bring the vinegar, water and salt to a boil in a saucepan, then remove from the heat.
Place the artichoke hearts in a clean jar with the garlic and black peppercorns, then pour over the hot brine.
Seal the jar tightly and leave in a cool, dark place for at least 3 weeks to pickle.
Put the artichokes in the jar as soon as you take them out of the lemon water; prolonged exposure to air will make them continue to brown. Be sure to wait at least 3 weeks before opening the jar, or the pickles will not have fully soured.
Sirkeyi editör notundaki gibi elma sirkesiyle değiştirdim ve tuzu yarım kaşık artırdım, sonuç gerçekten daha yumuşak bir ekşilikte oldu. Yalnız 3 hafta beklemek bende sabırsızlık yarattı, 2. haftanın sonunda açtım ve tat henüz tam oturmamıştı.
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