Your forgotten feasts, ready to cook.

Name: Pengawetan Cara Lama: Menjeruk, Memerah, dan Mengawetkan di Rumah
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Makes 1 large jar, about 1 kg of pickles
Cuisine: Eastern European
Ingredients: 1 kg small pickling cucumbers, very fresh; 1 litre water; 40 g fine sea salt (a 4% brine — weigh it, this is the one number that matters); 1 head of dill, with seeds if possible; 4 garlic cloves, halved; 1 tsp black peppercorns and 1 tsp coriander seeds; 2 bay leaves; a few blackcurrant, oak, or grape leaves (their tannins keep the pickles crisp); 1 dried chilli (optional)

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Pengawetan Cara Lama: Menjeruk, Memerah, dan Mengawetkan di Rumah

Membuka kunci teknik pengawetan makanan kuno: penjerukan, pemeraman, dan pengawetan. Terokai cara mencipta bekalan yang lazat dan tahan lama di rumah.

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