Once
the pickling liquid cools down, keep the jar in the fridge.
Not exact matches
Pour
pickling liquid over vegetables to cover; let
cool.
Pour
cooled pickling liquid over the top.
Let
cool completely, then drain, discarding the
pickling liquid.
Transfer the sunchokes to a quart - size glass jar and pour the
cooled pickling liquid over top.
Allow vegetables to
cool in the
pickling liquid.
Pour the hot
pickling liquid over the shallots, and let them
cool to room temperature.
OPTIONAL: If you want to colour your ginger pink, you can add a slice of beetroot into the
pickling liquid and remove them once the
liquid cools down.
Pour
pickling liquid over turnip mixture and let
cool.