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Canned Belgian pickles with serrano peppers

Difficulty: ★★★

Ingredients

  • ½ Cauliflower
  • 4 Pickles
  • 1 Carrot
  • 2 -3 Serrano chiles
  • 10 French scallions
  • 1 Red onion
  • 2 Garlic cloves
  • 1 tbs. Mustard
  • ½ Turmeric
  • ½ tsp. Mustard seeds
  • ¼ tsp. Coriander seeds
  • 8 Black peppercorns
  • 2 tsp. Sugar
  • Cornstarch
  • 300 ml. White wine vinegar
  • 300 ml. Apple vinegar
  • 400 ml. Water
  • Salt

Category: Main course

Instructions

Wash and chop all the vegetables into regular cubes and blanch them separately in a pot with boiling water and salt. Remove and immerse them in iced water. In a Magefesa stainless steel pan, mix the water together with the vinegars, the sugar, the salt and the spices. Bring to a boil and texturize lightly with the corn flour diluted in a little cold water. Place the vegetables in sterilized jars and fill them with the sauce. Close the jars. Place the jars on the basket of our Magefesa pressure cooker, pour water to cover about 3/4 of the jar and close the unit.
Cook over high heat and wait for the working valve or regulating valve to start releasing steam. At this point, lower the heat intensity to medium – low and let it work for the set time depending on the model of pressure cooker used. After the time has elapsed, remove the pressure cooker from the heat source and release the pressure using the natural pressure release method, refer to instruction manual. Once the pressure sensor is lowered, open the unit and leave the jars in the pot to cool down before removing, labeling and storing.

Pressure cookers working at 55 – 60 kPa.
Models: Star, Inostar, Chef and Alustar —————————————————————————– 23 – 25 minutes
Pressure cookers working at 80 kPa.
Models: Astra, Dynamic, DB6, Favorit, Nova and Style ——————————————————— 20 – 22 minutes
Pressure cookers working at 100 kPa.
Models: Athenas, Practika Plus and Qualix (position II)——————————————————————- 18 – 20 minutes

To find out how to prepare homemade preserves safely, we advise you to visit the section on cooking tips and tricks on our Magefesa website.