Receta: Verduras encurtidas al estilo filipino
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Ingredientes
- 3 Ounces, Julienned Jumbo Carrots (Item Number: 592293)
- 3 Ounces, Julienned Daikon Radish (Item Number: 255606)
- 2 Ounces, Julienned Markon Red Peppers (Item Number: 560715)
- 2 Ounces, Sliced Spanish Onion (Item Number: 570109)
- 2 Ounces, Sliced Jalapeno Pepper (Item Number: 303186)
- 1 Ounce, Julienned Fresh Ginger (Item Number: 552321)
- 24 Ounces Tap Water
- 12 Ounces Gordon Choice Apple Cider Vinegar (Item Number: 430795)
- 1.5 Ounces Gordon Choice Granulated Sugar (Item Number: 425311)
- 3/4 Ounce Kosher Salt (Item Number: 424307)
Preparación de la receta
- Julienne the daikon radish with a mandoline, followed by the carrots and reserve in a stainless steel bowl.
- Julienne the red peppers with a chef’s knife, followed by the ginger and add to the stainless steel bowl.
- Slice the onions on the madoniline 1/16″ followed by the jalapenos and add to the bowl.
- Remove the stem end of the jalapeno and mandoline them to 1/16″ and reserve.
- In a separate mixing bowl or in a cambro container, mix together the water, vinegar, sugar & salt together until the salt and sugar have completely dissolved.
- Add the vegetables to a container that will just fit the contents of this recipe to ensure they will be submerged in the brine.
- Pour the brine over the vegetables and allow them to pickle under refrigeration for at least 24 hours prior to use.
Otras recetas para disfrutar
Algo en lo que pensar.
La comida es lo primero.
Creemos en el poder de la buena comida: en su capacidad para unir a las personas y hacer que los momentos sean especiales.
