Pickles and preserves
Artichoke stems that would otherwise be discarded become a crisp pickle ready in a few hours when thinly sliced and covered with hot vinegar brine. This jar adds a tangy touch to breakfast and can be frozen for months, making it easy to pack for picnics.
Remove the tough outer leaves from the artichokes, peel the remaining stems, and slice them thinly. To keep them from browning, place the slices right away in water with lemon juice.
Bring the vinegar, water, and salt to a boil in a pot. Once boiling, add the garlic, bay leaf, and peppercorns, then briefly return the brine to a boil.
Drain the artichoke stem slices and pack them tightly into a clean jar. Pour the hot brine over them. Close the lid and let stand at room temperature for at least 3 hours, then refrigerate.
After pouring in the brine, let the jar cool completely at room temperature before refrigerating it; otherwise, condensation inside can soften the pickles. Once thawed, eat pickles from the freezer the same day and do not refreeze them.
Kahvaltı sofrasında peynirin yanına koydum, dokusu gerçekten çıtır çıtır kaldı ve tadı hiç ağırlaşmadı.
Sapları 500 gram tarttım ama elimde daha fazla vardı, sirke ve suyu da aynı oranda katıp bir buçuk katına çıkardım, güzel oldu. Üç saat dinlendirme gerçekten yeterli, ilk saatte bile hafif ekşimeye başlıyor.
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