Pickles

Tariq Al-GhamdiKüchenchef

Zutaten

• Small cucumber, cut in half lengthwise but not separated
  1 piece
• Seedless pepper
  1 piece
• Cabbage cut into large pieces
  1 cup
• Peeled turnip cut into thick sticks
  1 cup
• Fresh peeled beetroot cut into thick sticks
  1 cup
• 4 cups of water
  4 cup
• 1/4 cup coarse salt
  0.3 cup
• 1/2 teaspoon sugar
  0.5 teaspoon
• 1 tablespoon white vinegar
  1 tablespoon
• 1 tablespoon lemon acid, for turnip, beetroot, and cabbage
  1 tablespoon

Schritte

1. 1

   Place the cucumber in jars by itself.

   Benötigte Werkzeuge:

   🍳

   Jar

   5 Min
2. 2

   Place the pepper in jars by itself.

   Benötigte Werkzeuge:

   🍳

   Jar

   5 Min
3. 3

   Place the turnip with a few pieces of beetroot in jars together.

   Benötigte Werkzeuge:

   🍳

   Jar

   5 Min
4. 4

   Place the cabbage with a few pieces of beetroot in jars together.

   Benötigte Werkzeuge:

   🍳

   Jar

   5 Min
5. 5

   Mix the brine ingredients and pour them into the jars, sealing them well; it is best to wrap them with tape to prevent air from entering, and leave them for a week to ten days until ready.

   10 Min
6. 6

   Before opening each jar, place it in the refrigerator two days prior, then open and store in the refrigerator after opening.

   5 Min

Nährwertangaben

* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.

Ernährungseigenschaften & Tags