Pickles

Tariq Al-GhamdiCuisinier

Ingrédients

• 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

Mesures

1. 1

   Place the cucumber in jars by itself.

   Matériel requis:

   🍳

   Jar

   5 minutes
2. 2

   Place the pepper in jars by itself.

   Matériel requis:

   🍳

   Jar

   5 minutes
3. 3

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

   Matériel requis:

   🍳

   Jar

   5 minutes
4. 4

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

   Matériel requis:

   🍳

   Jar

   5 minutes
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 minutes
6. 6

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

   5 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques