Cucumber Pickled Recipes Tasty Fresh Cheap and Aasy to Make

Cucumber pickled recipes, tasty, fresh, cheap and easy to make

 

Fried foods are a favourite snack of Indonesians. Usually when eating savory fried snacks, it will be more delicious to use pickles. For example, when enjoying egg martabak, it is suitable to be combined with pickles.

Not only for snack companions, but pickles can also be enjoyed with fried rice, even goat satay. Of course, this pickle can also get rid of the fishy aroma on the satay.

Pickles are usually made with a sweet and sour blend flavor with a fresh hint of spiciness. How to make it is also relatively easy. Most pickles are made by preserving cucumbers, carrots in a mixture of salt, sugar and also vinegar. The ingredients are mixed and can last up to several days.

Eating pickles apparently also has many benefits. Pickles can be an excellent source of antioxidants for the body. Not only that, vinegar and spices in pickles are also no less healthy. Well, pickles themselves are prebiotic, so we can eat them at any time.

For those of you who want to try to be creative by making pickles, there are many kinds of things. There are yellow pickles, red pickles and some fruits you can process into pickles. Curious about the recipe? Here brilio.net compiled from various sources 7 pickled cucumber recipes, delicious, fresh, cheap and easy to make

1. Pickle cucumbers.

Material:

  •  1 carrot, peel the peel diced
  • 1 cucumber, remove the seeds diced
  • 3 onion cloves, coarsely sliced
  • 3 round sliced red cayenne pepper
  • 5 green cayenne pepper leave intact
  • 2 tsp vinegar (to taste)
  • 1 tsp sugar
  • Salt to taste
  • Boiling water

How to make:

  1. . Prepare a bowl mix all the ingredients together, water with boiling water.
  2.  Stir all the ingredients until well mixed. Then taste correction.
  3. Cool then transfer to a jar, store in the refrigerator.
  4. Pickles are ready to serve.

2.Pickled yellow

Material:

  1. cucumber fruits of medium size sedan size, remove seeds, cut lengthwise
  2. 1 medium size carrot, cut lengthwise
  3. 5 small onions
  4. Cayenne pepper to taste
  5. 100 ml of water
  6. 1 tsp granulated sugar
  7. 1 piece of orange leaf, torn
  8. Salt to taste
  9. 1 lime, squeeze the water
  10. A little oil for sautéing

Fine spices:

  •  5 shallots
  • 3 cloves of garlic
  • 2 roasted pecan grains
  • 3 cm turmeric

How to make:

  1. Heat the oil, sauté the spices finely until fragrant, put the water. Stir until well mixed.
  2. Add carrots, whole cayenne pepper, cucumber, whole shallots, granulated sugar, orange leaves and salt. Mix well.
  3. Turn off the heat, put in lime juice. Mix well. Taste the taste.

3. Pickled red.

Material:

  • 250 gr of carrots, diced
  • 250 gr of cucumber remove seeds, cut into cubes
  • 250 gr pineapple, cut fan
  • Green cayenne pepper to taste

Seasoning (blended):

  • 8 large red peppers
  • 25 red cayenne pepper
  • 8 orange leaves
  • 10 cloves of shallots
  • 1 ginger finger segment
  • 400 cc of water
  • Salt, sugar, vinegar to taste

How to make:

  1. Boil the blender seasoning until it starts to thicken. Chill
  2. Mix the seasoning with all the pickled ingredients. Stir and taste the flavors. 3. Add sugar / vinegar if necessary until you get the right sweet and sour taste.
  3. Red pickles are ready to eat.

4. Pickled hokben.

Material:

  • 1 piece of radish, cut lengthwise
  • 4 carrots, cut lengthwise
  • 4 tbsp granulated sugar
  • 2 tsp salt
  • 3 tbsp vinegar
  • 250 ml of plain water

How to make:

  • Boil water, sugar, salt and vinegar, until the sugar dissolves and then drain.
  • After the boiled water has cooled, pour into carrots and radishes.
  • Put it in the refrigerator, hydrate it a few days later, the longer it gets tastier.

5. Pickled yellow vegetables.

Material 1:

  • 1 carrot, cut into 3cm blocks
  • 150 gr of chickpeas, cut into 3cm pieces
  • 5 pieces of red pepper, remove the seeds, split 4 and then cut 3cm
  • 1 cucumber, cut into blocks of 3 cm
  • 100 gr of cauliflower, take the florets

Ingredient 2 (puree):

  • 3 cloves of garlic
  • 5 shallots
  • 4 pecan grains
  • 1 tsp turmeric powder
  • 1/2 tsp coriander
  • 1 tsp ground pepper
  • 3 cm ginger
  • 2 cm galangal

Material 3:

  • 5 tbsp cooking oil
  • 1 stem of lemongrass, bruised
  • 2 bay leaf
  • 50 ml of water
  • 1.5 tsp salt
  • 2.5 tbsp granulated sugar
  • 1 tbsp vinegar

How to make:

1. Puree ingredients 2, then sauté until fragrant and cooked

2. Put the greeting and lemongrass, stir until mixed with spices. Pour water, mix thoroughly.

3. Put salt and sugar, then sauté again until salt and sugar dissolve.

4. Add carrots, chickpeas and red peppers, then sauté until carrots and chickpeas are wilted.

5. Then put the cucumbers and cauliflower, stir and cook until all the vegetables are sufficiently wilted.

6. Turn off the heat. Then put the vinegar, stirring until it is well mixed with all the ingredients.

7. Remove and transfer to a plate. Ready to be served.

6. Pickled zalatah.

Material:

  • 10 tbsp tomato sauce delmonte
  • 10 curly red peppers
  • sachet of granulated sugar
  • 1 tsp cooking vinegar
  • 2 medium-sized cucumber pieces, cut into pieces
  • 1/2 pineapple, cut into pieces
  • 1/2 pieces, sliced

How to make:

1. Boil curly red peppers until wilted. Puree.

2. Heat the pan, put tomato sauce, ground chili, granulated sugar and vinegar, cook. Mix well until it thickens and pops up.

3. Put pieces of cucumber and pineapple, as well as slices of bombai. Mix well.

4. Remove and serve as a complement such as kebuli rice and others.

7. Pickled cucumber pineapple.

Material:

  • 1 pineapple, cut into pieces
  • 1 cucumber remove the middle and then cut into pieces
  • 4 onions, cut into pieces
  • 19 cayenne pepper
  • salt and granulated sugar to taste
  • vinegar to taste
  • boiled water to taste

How to make:

  1. In a closed container mix pineapple, cucumber, onion, cayenne pepper, salt, granulated sugar, vinegar and water. Then close the container then shake until well mixed.
  2. After that put in the refrigerator for 30 minutes to infuse. Pickled pineapple and cucumber are ready to be enjoyed.

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