Zutaten für A Jad Cucumber Pickle
- 2 tablespoons rice vinegar
- 1 large cucumber
- ½ cup shallots
- 2 tablespoons rice vinegar
- 1 cup water chestnuts
- 2-3 red chilies
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- ½ teaspoon sugar
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Zubereitung von A Jad Cucumber Pickle
- Slice 1 large cucumber lengthwise into fourths. Then, thinly slice each quarter into segments about ⅛ inch thick.
- Remove the tops of 2-3 red chilies (adjust to your spice preference). Gently tap out and discard any loose seeds. Slice the chilies thinly into rounds.
- Thinly slice ½ cup of shallots and 1 cup of water chestnuts.
- In a medium bowl, gently combine the sliced cucumbers, chilies, shallots, and water chestnuts.
- Add 2 tablespoons of rice vinegar, 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, and ½ teaspoon of sugar. Mix well to combine.
- Refrigerate for at least 30 minutes to allow the flavors to meld. (This pickle will keep for 2-3 weeks in the refrigerator.)
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
0g
Carbs
0g