Cucumber Broccoli Pickle Making Pickles Using Broccoli Stems
I saw the use of broccoli stems as pickles in the book, so I made pickles with cucumbers and broccoli after a long time. Broccoli stems are said to have more nutrients than flowers and leaves. However, it was often thrown away because the children didn't eat it well because it was a bit tough, but the crunchy texture was good because it was used as a pickle, and the children ate it well, so it's 1 stone 2 trillion won :)
4 serving
Within 30 minutes
샤인밀
Ingredients
  • Cucumber
    1ea
  • Broccoli
    suitably
  • Water
    1cup
  • Sugar
    1/3cup
  • Vinegar
    1cup
  • Salt
    1TS
  • Whole pepper
    1/2TS
  • bay leaf
    3-4piece
  • peperoncino
    3-4ea
Cooking Steps
STEP 1/6
Disinfect containers for pickles.
Put a little bit of water in a pot, turn the container upside down and boil it together to fill with water vapor. Then turn off the heat and turn the container upside down (the entrance is up) and the water dries quickly and disinfects.
STEP 2/6
Cut cucumber and broccoli into bite-sized pieces.
I cut the cucumber round and the broccoli stem thinly like a pencil.
STEP 3/6
Boil 1 cup water, 1/3 cup sugar, 1 tablespoon salt, 1/2 tablespoon whole pepper, 3-4 bay leaves.
I wanted to eat spicy, so I crushed 3-4 pepperoni into small pieces and put them together. If you don't like spicy food, skip pepperoni.
STEP 4/6
When the sugar is completely melted, turn off the heat and pour 1 cup of vinegar.
STEP 5/6
Put cucumbers and pickles in a sterilized container and pour hot sauce as it is.
STEP 6/6
Leave it at room temperature for 3-4 hours and let it ripen in the refrigerator for 2-3 days.
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