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Pickled Cucumber & Carrot
Pickled Cucumber & Carrot

Before you jump to Pickled Cucumber & Carrot recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

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Select water over other refreshments. Soda and coffee, when consumed in small amounts, aren’t that bad. Getting all of your hydration from them is a awful idea. Ingesting water instead of other kinds of drinks is a good way to help your body in its health and hydration. You’re also cutting hundreds of calories from your diet— without having to deal with terrible tasting diet food. Water is often the main element to successful weight loss and healthfulness.

There are all sorts of things that you can do to get healthy. An costly gym membership and very hard to stick to diets are not the only way to do it. It is the little things you choose day after day that really help you with weight loss and becoming healthy. Being intelligent when you choose your food and routines is where it begins. Getting as much physical exercise as possible is another factor. Remember: being healthful isn’t just about losing weight. You really want your body to be powerful too.

We hope you got benefit from reading it, now let’s go back to pickled cucumber & carrot recipe. To make pickled cucumber & carrot you need 8 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to cook Pickled Cucumber & Carrot:
  1. Get 200 ml Vinegar (or rice vinegar)
  2. Get 400 ml Water
  3. Provide 70 grams Sugar (preferably soft light brown sugar)
  4. Take 1 tbsp Salt
  5. Prepare 10 Whole peppercorns
  6. Get 2 Bay leaves
  7. Use 1 Chili pepper (seeds removed)
  8. Get 1 an appropriate amount Your choice of vegetables
Instructions to make Pickled Cucumber & Carrot:
  1. Wash and chop the vegetables. If using a jar for pickling, it's probably better to cut them into sticks.
  2. Place all of the ingredients except for the vegetables into a pot. Turn on the heat for a short time to cool. Parboil the tougher vegetables (carrots, daikon radish, etc.) briefly.
  3. Place the cut vegetables into the jar and pour in the cooled pickle sauce. Seal with a lid.
  4. Chill in the refrigerator and allow to pickle overnight, then enjoy (Try to consume them within 1 week).
  5. Taking the advice of others, in addition to cucumbers and carrots, I pickled cherry tomatoes, bell peppers, celery, and purple onion.

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