Boil - Steam - Stew Cooking recipes

PICKLED CUCUMBERS

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PICKLED CUCUMBERS
Pickled cucumber is often used to eat with grilled meats, braised meat to fight boredom. This is also a special ingredient that creates the characteristic flavor of some European salads.
PICKLED-CUCUMBERS-07
Votes: 6
Rating: 3.17
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Rate this recipe!
Course DESSERT
Cuisine Vietnamese
Keyword DESSERT, NOODLE, RECIPE
Cooking recipes Boil - Steam - Stew
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 3 minutes
Servings
people
Ingredients
Course DESSERT
Cuisine Vietnamese
Keyword DESSERT, NOODLE, RECIPE
Cooking recipes Boil - Steam - Stew
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 3 minutes
Servings
people
Ingredients
PICKLED-CUCUMBERS-07
Votes: 6
Rating: 3.17
You:
Rate this recipe!
Instructions
  1. - You should choose the younger cucumbers because they have fewer seeds and are more crunchy. Wash cucumber thoroughly with clean water, soak in dilute salt water for 5 minutes. Rinse and pat dry.
    PICKLED-CUCUMBERS-07
  2. - Boil the vinegar-water mixture according to the ingredient recipe and then let it cool completely.
    PICKLED-CUCUMBERS-07
  3. - Put cucumbers in a glass jar, then add cumin seeds, chili, and garlic. Fill the jar with vinegar water, use a grid or bamboo slats to put on the top so that the cucumber does not float.
    PICKLED-CUCUMBERS-07
  4. - After 2 to 3 days, at normal temperature, the cucumber will be sour. When they turn yellow, store in the refrigerator and use in about 1 month.
    PICKLED-CUCUMBERS-07

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