Pickles
Votes: 7
Time: 10 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Pickled cucumbers - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 grated carrot
- 1 peeled and thinly sliced seedless cucumber
- 2 tbsp. l. rice vinegar
- 2 tsp. ultrafine sugar
- 1 teaspoon fine sea salt
- Juice of 1 lime
- 1 bunch finely chopped green onions (white parts)
- 1/4 cup fresh mint leaves
- 1 Fresno chili pepper, seeded and finely chopped
We recommend
Recipes with similar ingredients: cucumbers, rice vinegar, sea salt flakes, lime juice, chili pepper, carrot, mint
Cooking the dish according to the recipe:
- In a bowl, combine vinegar, sugar, sea salt, and lime juice and stir until the sugar dissolves. Add the carrots, cucumbers, and green onions and stir.
Transfer the mixture to a plastic food container and refrigerate until serving. Just before serving, add the mint leaves and chili pepper and stir.
Categories:
Similar recipes
