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LAUGENBREZE recipe 1:
The quickest easiest recipe, is take your favourite bagel recipe, form into large pretzels, the follow the bagel recipe. Boil with the bicarb water, lay onto baking tray, sprinkle with large salt crystals, then bake as usual.
Recipe 2:
Or, will post my recipe when time.
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GARLIC DILL PICKLE recipe 1:
As it´s difficult to get the right cucumbers, and pickling spice here for either small or large pickle making, when I found simple brined jarred pickles here, I made them into dill pickles. Most pickles of any size here are sugary, sweet, barely or extremely. I found jarred pickles from Germany which are nothing but brine and pickling cucumbers.
Wash your hands, obviously before starting this.
Open the jar, carefully add handfuls of fresh whole dill, whole coriander seeds, ONLY ONE HALF clove of garlic (as this is more than enough to make it too strong), whole peppercorns, a few shots of tabasco or a tiny seeded red chili, 1 bay leave, some whole mustard seeds.
Put the lid back on, put in refrigerator. Should taste like dill pickles in a few days to a week. IF you do not want the garlic taste continually getting stronger, take out the garlic in a few days, or they will taste of nothing but garlic within a week.
VARIATIONS
add some slivers of onions in various colors, such as vadalia yellow onions, or red or purple onions. And some sliced green tomatoes. You can put this up in one larger jar, or divide equally between two jars. You might need to add a bit more vinegar.
Recipe 2:
Or will post my recipe when time.
