Kornish is a classic among home preserveswhich impresses with its expressive taste and crunchiness. In this form they work as Addition to sandwiches, salads or dinner dishes. This season, it is worth trying to prepare them according to Magda Gessler’s recipe. They will come out aromatic, hard and tasty crispy.
Right next to it is a must -have point of the list of preparations for the winter. Prepared in an aromatic vinegar flood, they gain a characteristic and intense taste. Thus, they become a tasty snack, as well as an addition to sandwiches, burgers or salads.
The secret of the successful Cornisho is The combination of crunchiness with the sour note of vinegar and the aroma of spices. Details play key importance here because they determine the final taste of preserves. It is not only important Choosing the right cucumbers, but also the selection of add -ons and their proportions.
Wanting to make sure that the gun will come out perfectly crisp, firm and tasty, It is worth trying to prepare them according to the recipe straight from Magda Gessler. Refined in the smallest detail makes the preparations always succeed, therefore It is worth preparing more, because they quickly disappear from the pantry shelves.
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Cornish from the recipe of Magda Gessler This is a certainty among home preserves, which will also find its permanent place in your pantry. You will try once, and it will not end with one cucumber. Perfectly crisp and firm in the aromatic vinegar flood gain the depth of taste, which works great solo or as an addition to many dishes.
Ingredients needed to prepare a gesson according to the recipe of Magda Gessler:
- 1 kg of small ground cucumbers
- 1 l of water
- ½ the an octh
- 6 tablespoons of sugar
- 2 tablespoons of salt
- Garlic head
- Bunch of dill
- Alliance grains
- Bay leaf
- Mustard seeds (1 teaspoon per jar)
Preparation method:
Start making preparations with washing and soaking cucumbers in cold water for about 2 hours. This simple step will allow you to maintain crunchiness and firmness of grate. At that time Prepare the jars by scalting them and drying them thoroughly. Put the dill branch, 2 peeled garlic cloves and a teaspoon of mustard on each glass container.
Go to preparing the pickle. To do this in a large pot Boil water with vinegar, salt, sugar, allspice and bay leaves. In previously prepared jars Place the cucumbers vertically. It is important that they are tight side by side. Then pour them with a hot pickle so that they are completely covered with it.
Turn the cucumbers tightly and pasteurize the jars in a large pot lined with a cloth and covered with water to 3/4 of the height of the jars. This should last about 10 minutes until boiling. Finally, leave the jars to cool.
