Pickles

Tariq Al-GhamdiCocinero

Ingredientes

• 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

Pasos

1. 1

   Place the cucumber in jars by itself.

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2. 2

   Place the pepper in jars by itself.

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3. 3

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

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4. 4

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

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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.

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6. 6

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

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Datos nutricionales

* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.

Características y etiquetas dietéticas