Tick cucumbers from chili are spicy, aromatic and very expressive. The sharp taste of peppers is gently balanced by sugar, creating a sweet and tight combination, ideal for salads or for sandwiches.
You will prepare the whole very quickly, a Cucumbers are ready to eat after 24 hours of marinating in the lagoon. Soy sauce gives the dish a slightly oriental character, thanks to which cucumbers will certainly be a bull’s -eye in the case of lovers of Chinese cuisine.
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Ingredients:
- 500 g of ground cucumbers,
- a teaspoon of salt,
- 2 cloves of garlic.
Floods:
- 200 ml of water,
- 100 ml of white vinegar,
- 2 chili peppers,
- a spoon of sugar,
- 2 teaspoons of soy sauce,
- 1/4 teaspoon of black pepper in grains.
Method of performance:
Wash the cucumbers and dry with paper towels. Cut off the tips and put them in a bowl. Sprinkle them with salt and gently mix the vegetables with your hands. Leave them for 30-60 minutes, stirring occasionally.
Strain the accumulated liquid and gently rinse the cucumbers with cold water to remove excess salt. Dry them with paper towels.
Place the cucumbers and chopped garlic cloves in a large jar. They must be arranged quite tightly.
In a pot, thread pepper and chili peppers (without a core) for about 30 seconds. Pour vinegar, water, soy sauce, then add sugar. Bring the whole to a boil.
Transfer the peppers into the jar, then pour everything with a hot pickle. Turn the jar and set aside to cool. Put the whole in the fridge for 24 hours.
Alternatively, canned cucumbers from chili can be pasteurized by putting them in a pot and cooking for 20 minutes. Just remember that the power of these preserves increases every day.
Source: NowowoPuje.pl
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