Raw Cucumber Pickle recipe Carrot and pineapple - Pickled raw not only served as a way to make your appetite increases. More than just additional or complementary or as a menu of refreshments, but raw pickled cucumber, carrots consists of dai and pineapple are also believed to have the benefit of keep and lowers cholesterol levels and controlling takanan blood.
Therefore, it is no wonder if raw pickled cucumber carrot becomes an important menu or a mandatory break of serves culinary dishes made of meat like goat Satay and tongseng, and also accompany the culinary bersantan like soup or various types of the other main dishes.
Processed food preservation simple tips using vinegar and water this salt that we often come across generally use chili peppers, red onion, cucumber and carrot and sometimes added pineapple. While a great many regions in the world also have variations of how to make different pickles.
Raw Cucumber Pickle Recipe Makes:While Eid al-Adha after the Division of the meat animal sacrifices, naturally processed food menus of meat adorn our dining table. Therefore, it is important also to prepare pickled cucumber mentahnya Yes.
The ingredients and seasonings:
3 pieces (180 g) cucumber
150 grams of carrots
200 grams of pineapple
70 grams of onion
10 pieces whole red chilies
10 pieces whole green chilies
150 ml of boiled water
2 tbsp vinegar
1 tsp granulated sugar
1/2 tsp salt
How To Make Pickled Cucumber, Raw:Timun disposed of seeds and cut into dice box-shaped or elongated according to taste. Carrot and pineapple peeled his skin next cut small shapes according to taste.
Prepare a container, combine all the material that's been cut into pieces at the top and enter the vinegar, salt, sugar and mix well.
Enter also the whole cayenne pepper and water, stir-stir until flat and then let sit in the fridge (preferably in a sealed container) to really absorb and pickled cucumber fresh when eaten raw.
Raw Cucumber Pickle recipe Carrot and pineapple Menu Important Eid al-Adha