Lebanese pickles
Cooking Time1 h 30 m
Ingredients8
DifficultyMedium
Perfect accessories – almost everything is the Lebanese pickles. Add small cucumbers tightly, tightly along with chili, garlic and warehouse leaves. Turn over the aces and wait a few weeks and then you have good pickles to enjoy.
Yields
6ServingsCooking Methods
Posted
Ingredients
6 servings
- Step: 14 dl pride of ace (12%)
- Step: 210 dl water
- Step: 34 msk salt without iodine
- Step: 41 dl strokes
- Step: 512 pc small cucumbers
- Step: 63 pc garlic gaps
- Step: 73 pc red pepper (chili)
- Step: 86 pc labels
Instructions
- Step: 1Cook up vinegar, water, salt and sugar.
- Step: 2Wash the cucumbers properly. Scale the garlic. Share the chile in the long run.
- Step: 3Varva cucumbers, chili, garlic and warehouse leaves in a clean glass jar. They should be close together, so press the vegetables.
- Step: 4Take the laws. The liquid should reach all the way up to the edge (is there too little fluid can a little more vinegar and water poured directly into the jar).
- Step: 5Set the jar in the refrigerator, 2-3 weeks.
Näring
| Calories | 34kcal |
|---|---|
| Carbohydrates | 7g |
| Fat | 0.1g |
| Protein | 2g |
| Serving Size | 6serving |
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