剛洗好的,我買的是波斯黃瓜
我第一次接觸酸黃瓜其實在是第一次吃到麥當勞,但那只是一小片而已,後來比較真正吃到一大堆是在龐德蘿莎時,那是美式沙拉吃到飽,點主餐,就可以吃沙拉台吃到飽,那時放著一堆沒人動的酸黃瓜片,我一直拿,讓服務生覺得好奇怪,竟然有人吃。


全都放進去了
這美式酸黃瓜和中式醃泡菜不同,黃瓜可以不用全乾,瓶子只要洗乾淨就好,因為最後還是會放水進去。


側面
這是第一次做,用的蒔蘿是有莖球的,後來我都是有用上面的葉子了。味道都很好吃。


左邊是用美國當地小黃瓜,叫Pickle是專門用來醃酸黃瓜的,生吃也不錯,但皮比較硬,不好入口,在美國超市裡,價格通常比波斯小黃瓜或台灣小黃瓜便宜,但我如果有去韓國超市或中東超市的話,就會選波斯小黃瓜,當然這裡也有賣日本小黃瓜和韓國小黃瓜,但不太適合用來醃就是了。


6天後就長這樣
第一次做時,因為放在房間地下,溫度較低,所以6天後味道可以但不是爸爸和姊姊喜歡的,妹妹不愛酸。所以放在冰箱一個月後才比較好吃,就被他們父女兩吃光光了。
第二次做,我就放在客廳,我家客廳有西曬,即使夏天開冷氣還是很溫暖,所以這次五天就好好了。但因為溫暖,所以第三天就有白沫,是正常的菌類,撈掉就好,第四天也有,再撈掉就好,第五天就分批進冰箱。進冰箱後,就沒有這些白沫了。

但如果是橘色或綠色或黑色,那就要整罐倒掉了。

之前一直想做,因為現在外面賣的大部分都是加白醋的,現在很少買得到釀製的,有的話,應該也很貴吧~自己做的最好了~但之前爸爸都跟我說,很難很麻煩。讓我怯步,這次決議挑戰,很簡單,沒有中式的麻煩呢~

美國酸黃瓜原食譜點這裡

食材:
16 杯水
6湯匙海鹽
18到20條小黃瓜
8瓣蒜頭 ,留皮,輕壓一下
2湯匙酸黃瓜綜合香料 (詳細看下面)
6片月桂葉( bay leaves)
1大把 蒔蘿 (Dill)

作法
1. In a large pot, bring 4 cups of water to a boil with the salt, stirring until the salt is dissolved. Remove from heat and add the remaining water.
2. Prepare three 1 quart (liter) wide jars by running them through the dishwasher or filling them with boiling water, then dumping it out.
3. Pack the cucumbers vertically into the jars, making sure they’re tightly-packed. As you fill the jars, divide the garlic, spices, bay leaves, and dill amongst them.
4. Fill the jars with brine so that the cucumbers are completely covered. Cover the jars with cheesecloth, secured with rubber bands, or loosely with the lids. Store in a cool, dark place for 3 days.
5. After 3 days, taste one. The pickles can ferment from 3 to 6 days. The longer the fermentation, the more sour they’ll become. Once the pickles are to your liking, refrigerate them.
我通常放到第五天就很好吃了,然後就分裝放冰箱慢慢吃~

網路上有兩種,我選這個~
酸黃瓜綜合香料食譜點這裡

酸黃瓜綜合香料(也可以買超市現成的))
INGREDIENTS
1/4 cup broken cassia bark
2 tablespoons yellow mustard seeds
2 tablespoons black mustard seeds
2 tablespoons coriander seeds
2 tablespoons allspice berries
2 tablespoons black peppercorns
1 tablespoon dill seeds
1 tablespoon fennel seeds
2 teaspoons whole cloves
2 teaspoons celery seeds
2 teaspoons crushed mace blades
8 crushed bay leaves
1 (1-inch) section dried ginger
1 small dried hot red pepper

INSTRUCTIONS
Combine cassia bark, yellow mustard seeds, black mustard seeds, coriander seeds, allspice berries, black peppercorns, dill seeds, fennel seeds, cloves, celery seeds, mace blades, bay leaves, ginger, and hot red pepper.



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