Pickled Sweet Sour Trout Bratforelle Suess Sauer Recipes

PICKLED SWEET-SOUR TROUT (BRATFORELLE SUESS-SAUER)

Steps:

• Bring the water with peppercorns, bay leaves, mustard seeds, salt, chili flakes, and sugar to a boil.
• After about 2 minutes add the vinegar and boil very briefly. Season to taste the broth and add seasonings to personal taste.
• Add onions and garlic to the liquid and pull about 10 minutes. Then keep the broth hot.
• Heat pan with oil to medium heat.
• Mix flour and lemon pepper.
• Pat dry fish and cover in flour mixture.
• Fry fish on both sides for about 3 minutes.
• Put fish in container and cover with vinegar mixture, if not covered make more of the vinegar mixture accordingly.
• Marinate for at least 24 hours, it is better after 36 hours. If kept in cool, dark place, it will remain okay for more than a week.
• Serve cold or at room tempature with potato salad or fried potatoes.

QUICK SWEET-AND-SOUR PICKLE SPEARS

Steps:

• Fit the cucumbers, dill and garlic into a 1-quart Mason jar. In a small saucepan, combine the vinegar, sugar, salt, mustard seeds and 1 cup water. Bring to a simmer, stirring until the sugar dissolves. Pour the hot mixture into the jar with the cucumbers and let cool to room temperature. Cover and refrigerate for at least 2 hours and preferably overnight. The pickles will keep, refrigerated, for up to 2 weeks.

SWEET AND SOUR PICKLES

Steps:

• Bring vinegar, brown sugar, cloves, star anise, salt, mustard powder, mustard seeds, peppercorns, and 2 cups water to a boil in a medium pot over high heat, stirring occasionally. Reduce heat to medium-low and simmer 10 minutes.
• Place squash in a heatproof resealable container or jar (divide among several containers if necessary). Pour hot brining liquid over squash. Let cool to room temperature, then cover and chill at least 2 hours before serving.

PICKLED SWEET AND SOUR RED CABBAGE

Steps:

• Preheat the oven to 150°C/300°F/gas mark 2.
• Layer the cabbage, onion, sultanas, vinegar, sugar, apples, butter and mixed spice into a baking dish and season with the salt and some black pepper. Add the orange rind and juice.
• Cover the dish with kitchen foil and bake for 2 1/2 hours, removing the foil for the last 20 minutes of cooking. Serve hot or cold.

SWEET-AND-SOUR QUICK PICKLES

Steps:

• Stuff the cucumbers and dill into a 1-quart glass or plastic jar with a tight-fitting lid.
• In another 1-quart jar, combine the vinegar, water, sugar, salt and mustard. Close the jar and shake vigorously until the sugar and salt dissolve. Pour over the cucumbers, cover and refrigerate for at least 6 hours (preferably overnight) or up to 1 month.