Cucumber Spicy Pickles
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To make spicy cucumber pickles at home, peel and thinly slice 1 lb of cucumbers and place them in a jar. Add 3 cloves of garlic, black peppercorns, mustard seeds, dill weed, and bay leaf. In a separate container, combine brown sugar, white and white wine vinegars, and water to make the pickling mixture. Pour the mixture over the cucumbers, close the jar, and refrigerate for at least 24 hours before serving. Homemade pickles can last up to 3 months refrigerated and allow you to control the level of sweetness and spice.
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This document provides recipes for 10 high-fiber salads and 5 high-fiber breakfast recipes. The salads include Caesar salad, Cobb salad, coleslaw salad, Caprese salad, Greek salad, garden salad, Asian salad, broccoli salad, kale salad, and cucumber salad. The breakfast recipes include a chia seed breakfast bowl, green veggie smoothie bowl, fig overnight oats, PB&J smoothie, and chocolate smoothie. All recipes include lists of ingredients and instructions for preparing the dishes.
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Cucumber Spicy Pickles
- 1. Food Processing How to make a Cucumber Spicy Pickles?
- 2. Pickles are always delicious, but if you make your own pickles, you'll be able to enjoy them even more. Not only will you be able to choose exactly how sweet and spicy your pickles are, but you'll also savor the flavor of a homemade pickle job well done. If you want to know how to make pickles, just follow these steps.
- 3. • 1 lb. medium cucumbers • 3 cloves garlic • 1/2 tsp. black peppercorns • 1/2 tsp. whole mustard seed • 1 tsp. fresh dill weed • 1 dried bay leaf • 2/3 cup organic light brown sugar • 6 and 1/2 tbsp. white distilled vinegar • 6 and 1/2 white-wine vinegar • 3/4 cup water 1.Gather your ingredients.
- 4. • Peel the skin off the cucumbers easily using a paring knife or a vegetable peeler. 2.Peel 1 lb. medium cucumbers.
- 5. • Slice them into thin medallions that can be easily spread out in a container or jar. 3.Slice the cucumbers.
- 6. • This thin size medallions will be perfect for pickling the cucumbers. 4.Place the cucumbers in a 2- quart container or jar.
- 7. • After that, stir the container to distribute all of these ingredients over the cucumber. 5.Add 3 cloves chopped garlic, 1/2 tsp. black peppercorns, 1/2 tsp. whole mustard seed, 1 tsp. fresh dill weed, and dried bay leaf to the container.
- 8. • To do this, simply combine 2/3 cup organic light brown sugar, 6 1/2 tbsp. white distilled vinegar, 6 1/2 tbsp. white-wine vinegar, and 3/4 cup water. Then, stir this mixture well until the sugar and vinegar combines and until all of the sugar dissolves. 6.Make the pickling mixture.
- 9. • To evenly distribute the mixture over the pickles, close the jar or container and shake it well. 7.Pour the pickling mixture over the cucumbers.
- 10. • Let the cucumber pickles stay in the refrigerator for at least 24 hours for the fullest and tasty flavor. 8.Cover and refrigerate.
- 11. • You can serve the pickles as a side dish or you can place them into a sandwich. These pickles will last in the refrigerator for up to three months. 9.Serve.
- 12. Thankyou..!!