-Cucumber stomach
-Dill
-Carrot
-Salt, sugar, vinegar, chili, garlic.
1. stomach wash, the cucumber pickle diluted about 30 minutes, then rinse with water again, to clean and drain the water.
2. remove the bark scraped carrots, washed, trimmed and finely slice.
3. Dill, peppers, garlic, washed, drained, clean water.
4. Boil water with salt and sugar according to the ratio: 1lít country: 3 spoons of salt: 1 sugar spoon. Then just mix the warm tones to then drop the peppers and garlic in.
5. Folding the cucumber, carrot, Dill on glass (glass jar should boil over, Sun dried). Then pour the salt water mixture has boiled to cool. Sealed fitting, to a cool place for about 4-5 days is edible
6. If you want the gold rộm and sour cucumber than may to add 1-2 more days.
Stomach sour salt pickle dish had just the right acidity, eat crispy lumpy sật would be very appropriate to many of the dishes eaten in protein and anti-bored in the new year.
-Cucumber
-Salt, sugar, vinegar, garlic, chili, ginger.
1. Cucumber wash, dilute brine 1 hour, remove rinse.
2. Draw water to salt the cucumber including: cooled boiled water, salt, sugar, garlic, vinegar, ginger slices a few at least.
3. For melons to soak, about 2 days when the pickle switch yellow is edible.
I wish you success!=