keep your pickles well with René Cattaneo

For René Cattaneo, the pickle is a religion. Each year, when the season comes, he puts his annual harvest in jars decorated with vinegar and spices. Something to delight family and friends.

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An essential condiment on our tables, the pickle is perfect for enhancing the flavors of your simplest culinary creations: sandwiches, hamburgers or pâtés.

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A recipe and an encounter to be found on our show * Succulent !broadcast on Saturdays at 11:25 a.m. on France 3 Grand Est, Bourgogne-Franche-Comté, Hauts-de-France and Centre-Val-de Loire.

Ingredients for the brine

  • half water
  • Half of vinegar
  • Spices

Steps to follow

  1. Once the pickles have been picked, rinse them, then let them drain, put them in salt all night to evacuate the water.
  2. Rinse them again, then put them in the jars with a brine made up of water, vinegar and spices.
  3. Wait 7 to 8 months for the pickles to soak up the brine to have a crunchy effect.

These are the two favorite recipes of the Cattaneo family, René adds either a stick of cinnamon to give a particular taste and an amber color, or peppers.

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