In Switzerland for Christmas, many homes will have Fondue Bourguignonne (meat fondue – thinly sliced meat cooked in broth, with various dipping sauces) or Schinken im Teig (Ham wrapped in dough and baked in the oven until juicy on the inside and crispy on the outside). These recipes don’t require too much preparation, as the meat is usually bought at the butcher or in the local supermarkets. In this way, the holiday table is more focused on spending time and talking to each other, rather than the mother or the host slaving away in the kitchen. Talk about consideration and efficiency! 

Here’s an easy recipe; a side dish to give a more personal touch to the Christmas table or a cheese plate, or even just to your everyday sandwich. Also a great idea as a Christmas gift. If you make it today, you can eat it already in two days!

Gorgeous looking pickles after two days of making… soaked in delicious brine, aromatic with bay leaf, garlic and onion!

Crunchy homemade pickles

Ingredients for 4x 250mL jars

-Four handfuls of vegetables that you like to pickle, chopped in bite-size: My favorite are mini cucumbers, carrots, baby radish, baby corns, chilli or paprika slices, onion slices etc. 

-Aromatics: 4-8 bay leaves, 4 teaspoons of pepper corns, 4-8 cloves of garlic (optional)

-Brine: 2 cups of water + 1 cup of apple vinegar + 1 cup of sugar + 1/2 Tablespoon of salt

-4x 250mL sterilized glass jars for preserving

Steps:

  1. Wash the vegetables and chop them in bite size. Place the veggies and aromatics nicely into the hot sterilized jars so they are packed nicely.
  2. Mix the brine ingredients in a pot. Bring to a boil and turn off the heat. Pour the hot brine into the glass jars over the vegetables until the top, leaving about 0.7cm room. Close the lid.
  3. Cool and keep in refrigerator or make them shelf-stable by using water bath preserving method, just like when you make jam and chutney.
  4. The pickles are ready to eat in two days!

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