Domace Picke

| Base Veggie | Flavor Twist | Suggested Add‑Ins | |-------------|--------------|-------------------| | Carrots | Sweet‑spiced | Cinnamon stick, clove, orange peel | | Green beans | Garlic‑herb | Fresh thyme, rosemary, crushed garlic | | Radishes | Asian style | Soy sauce, ginger, a splash of rice vinegar, sesame seeds | | Beets | Sweet‑sour | Apple cider vinegar, honey, star anise | | Peppers | Hot & smoky | Smoked paprika, chipotle chilies, a splash of mezcal | | Fruits (peaches, plums) | Sweet pickles | Star anise, vanilla bean, a dash of bourbon |

Feel free to combine vegetables (e.g., cucumber + carrot + cauliflower) for colorful “mixed pickle” jars.

Priprema pizze kod kuće donosi brojne prednosti:

Oblicujte lopte, umotajte u providnu foliju i zamrznite do 3 meseca. Pred pečenje odmrznite u frižideru preko noći. domace picke

– Zagrejte rernu na maksimum (250-300°C) sa kamenom unutra najmanje 30 minuta.
– Razvucite testo, prebacite na lopaticu posutu brašnom ili grizom.
– Pecite 5-7 minuta dok korica ne porumeni i sir ne počne da ključa.

Tijesto prebacite na pobrašnjenu površinu, podijelite na 2-4 kugle (ovisno o željenoj veličini) i ostavite da odmara još 20 minuta. Zatim ga rukama razvlačite – nikad valjkom (valjak istiskuje zrak).

Makes: ~4 ½ cups (≈ 3 ½ ½‑qt jars) | Base Veggie | Flavor Twist | Suggested

| Ingredient | Amount | |------------|--------| | Fresh cucumbers (pickling or Kirby) | 4 lb, sliced into ¼‑in spears or rounds | | Fresh dill heads or 2 Tbsp dill seeds | – | | Garlic cloves, peeled & lightly crushed | 4–6 | | Black peppercorns | 2 Tbsp | | Mustard seeds (optional) | 1 Tbsp | | Red pepper flakes (optional) | ½ tsp | | Brine: | | | White distilled vinegar (5 % acidity) | 2 cups | | Water | 2 cups | | Kosher salt (non‑iodized) | 2 Tbsp (≈ 30 g) | | Sugar (optional, for mild sweetness) | 1 tsp |

The difference between a mediocre pizza and a great one lies 80% in the dough. You cannot cheat the ingredients.

1. The Flour (Brašno)

2. The Water (Voda)

Temperature: The water temperature dictates the fermentation speed. Use cold water from the fridge if doing a long ferment; use tepid water if baking within 2 hours.

3. The Yeast (Kvasac)

4. Salt (Sol)