21 december, 2013


One of the many advantages of working in a family restaurant is having access to the making-of of many special yummies! The restaurant is closed for the weekends, so, in this particular summer weekend it was the stage for home-made pickles manufacturing. One of the disadvantages of watching the process unfold is that there is always extra labour for a pair of hands. Under the circumstances, a sketching pair of hands is a free pair of hands. Still, I managed to scrape off these quick ones.

The recipe:
- stuff dozens of jars with dill, garlic, bay leaves, chilli, white radishes, mustard seeds and black pepper;
- jam the cucumbers into the jars, as tight as they can get;
- fill with vinegar and salt broth.

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