Today, the final episode of the microwave cooking series, I will introduce pickle recipes. It takes a long time to soak the vegetables in the flavor, but here is a method of applying heat in the microwave before pickling. Delicious pickles are ready in a short time.
When heating, drop the wrap like a lid and put it on the vegetables to make it easier for the taste to soak.
You can also make your favorite vegetables such as cherry tomatoes and celery. It's fun to choose by considering the color.
It is refrigerated for about 3 days. Cooking time does not include the time to take heat and the time to cool.
Material (easy to make, 100kcal in total)
・ Radish 100g
・ Carrot 80g
・ One cucumber (100g)
・ Paprika (yellow) 1/3 (60g)
・ A [50 ml of vinegar, 50 ml of water, 2 tablespoons of sugar, 1/6 teaspoon of salt, 1 bay leaf, 5 to 6 grains of pepper (black)]
How to make (cooking time 15 minutes)
(1) Put the pickle solution of A in a heat-resistant container, and mix sugar and salt well to dissolve.
(2) Peel radishes and carrots. Cut radish into 1 cm thick ginkgo biloba, carrot into bite-sized pieces, and cucumber into 1.5 cm wide slices. Cut the paprika in half and cut it into 1.5 cm wide pieces.
(3) Put radish and carrots in (1), cover with plastic wrap, and heat in the microwave for 3 minutes (500w). Mix the whole, add cucumber and paprika, put the wrap again and heat for 1 minute and 30 seconds. Mix the whole.
(4) When the heat is removed, cool it in the refrigerator for at least 1 hour to let the taste blend in.
Menu example: Dry curry
How to enjoy pickles: You can pickle it with crisply chilled white wine, or add it to meat / fish dishes or curry. Finely chop and mix with mayonnaise to make tartar sauce.