Japanese Cucumber Pickles

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Japanese Cucumber Pickles

Name: Japanese Cucumber Pickles
Prep time: 30 min
Total time: 30 min
Yield: 30 Porções
Ingredients: 3 unit(s) Japanese Cucumber; 600 ml Filtered water; 150 ml Apple Cider Vinegar; 4 tablespoon Crystal sugar; 1 tablespoon Salt; 1 teaspoon Black peppercorns; 3 unit(s) Bay leaf; 1 teaspoon Pepperoni Pepper; 1 teaspoon Mustard Grain; 2 tablespoon Extra Virgin Olive Oil

🇧🇷Brazil

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(Português)

30 min(s)

30 servings

Marcos Santos

@marcosbistro37

Ingredients
Recipe

Japanese Cucumber3 unit(s)
Filtered water600 ml
Apple Cider Vinegar150 ml
Crystal sugar4 tablespoon
Salt1 tablespoon
Black peppercorns1 teaspoon
Bay leaf3 unit(s)
Pepperoni Pepper1 teaspoon
Mustard Grain1 teaspoon
Extra Virgin Olive Oil2 tablespoon

Take a medium pot and put the water, apple cider vinegar, sugar, salt and all the herbs and bring to a boil.
At this moment wash the cucumbers and then with the help of a mandolin make thin cuts in the cucumber and set aside.
As soon as the water with the spices boils, place the cucumber in slices, also add the extra virgin olive oil and leave for 1 minute,
Take a sanitized glass jar and put your plcles ready and still hot. Don't forget that the broth has to cover the pickles.
Store for 15 days in the refrigerator.

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Japanese Cucumber Pickles

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