Fight Summer Fatigue with Homemade Pickles Recipe

Name: Fight Summer Fatigue with Homemade Pickles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Cucumbers; 1 Carrot; 10 Cherry tomatoes; 250 ml Vinegar; 250 ml Water; 75 grams Sugar; 5 tsp Salt; 2 Bay leaf; 2 Red chili pepper; 1 Mixed pepper

Servings: persons

1
Cut the vegetables into bite-sized pieces.
2
Poke multiple holes into the cherry tomatoes with a toothpick.
3
For storing, sterilize the jar.
4
Bring the pickling mixture to a boil, then add the sugar and salt and allow them to dissolve.
5
Let cool as-is.
6
Put Step 2 into the jar of vegetables prepared in Step 1, then chill in the refrigerator.
7
They're ready to eat in half a day to 1 day, but should be consumed within 3 days to a week.
8
They're great as bento fillers and go well with rice.

170

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 Cucumbers, 1 Carrot, 10 Cherry tomatoes, 250 ml Vinegar, and more.

Yes, Fight Summer Fatigue with Homemade Pickles falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fight Summer Fatigue with Homemade Pickles

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