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Japanese Cucumber Pickles
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
30 servings
Marcos Santos
@marcosbistro37- Ingredients
- Recipe
- Japanese Cucumber3 unit(s)
- Filtered water600 ml
- Apple Cider Vinegar150 ml
- Crystal sugar4 tablespoon
- Salt1 tablespoon
- Black peppercorns1 teaspoon
- Bay leaf3 unit(s)
- Pepperoni Pepper1 teaspoon
- Mustard Grain1 teaspoon
- Extra Virgin Olive Oil2 tablespoon
- Take a medium pot and put the water, apple cider vinegar, sugar, salt and all the herbs and bring to a boil.
- At this moment wash the cucumbers and then with the help of a mandolin make thin cuts in the cucumber and set aside.
- As soon as the water with the spices boils, place the cucumber in slices, also add the extra virgin olive oil and leave for 1 minute,
- Take a sanitized glass jar and put your plcles ready and still hot. Don't forget that the broth has to cover the pickles.
- Store for 15 days in the refrigerator.
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