Big fat burn problem soldev by our pharmcists that we are now can avice you to visit and adipex online best pharma store.
LOADING

Filipino Pickled Cucumber

This Filipino Pickled Cucumber is a great and refreshing as an appetizer or a side dish or just any entrée.
Posted By: Sid Alapai
Rating   View Rating(1)
Already Voted! | 1 people have saved this recipe

Print   Add to Printer103 Times Printed

Prep Time: 30 | Cook Time: 10 | Ready In: 24 Hours
Ingredients: Print   Add to cart
US Metric

2 cucumbers, sliced
1 large carrot, peeled and sliced
1/2 red onion, peeled and sliced
4 to 5 cloves garlic, peeled and minced
1 tsp ginger, peeled and minced
1 jalapeno or serrano chili, sliced thin
1 cup vinegar
1 tsp salt
1/4 cup sugar
1/4 tsp black pepper, ground


Cooking Process:

Bring about 2 cups of water to a rapid boil over high heat. While waiting for the water to boil, fill a medium bowl three-quarters full with ice and pour enough water to cover. Remove blanched vegetables from ice bath and in a colander, drain well.

Drop prepared sliced cucumber, carrots, onions and chili pepper into the boiling water. Boil vegetables in water until tender yet crisp, about one minute. Quickly remove vegetables from hot water and submerge in ice bath to stop cooking process.

Meanwhile, in a saucepan, bring vinegar, salt, sugar, garlic and ginger into a boil, whisking regularly until sugar and salt are dissolved. Remove liquid mixture from heat and allow to cool to room temperature.

In a bowl, combine blanched vegetables and pour in vinegar mixture. Transfer into a container, cover, and allow to cure for at least a day before serving. This atsara will keep in the refrigerator for about a week but if you want longer life, store in sterilized canning jars.

User Reviewsview all rating
Reviewed on: Sep 25, 2014 By
yeah
Comments:

UA-24244452-1