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Before you jump to Easy and Colorful Yellow Cucumber and Onion Pickles recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.
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When you go to the grocery store, be sensible about it. Making good decisions when obtaining food means that you'll be able to eat nutritious meals without a lot of effort. At the conclusion of your day do you really want to deal with jampacked grocery stores and long waits in the drive through line? You want to get home quickly and eat something good. Your kitchen should be filled with healthy foods and ingredients. This makes it easy to have a good meal--even if you want something junky--because you'll be eating something that is obviously better for you than anything you'd buy in a hurry at the store or in the fast food joint.
There are lots of things you can pursue to become healthy. Not all of them demand fancy gym memberships or restricted diets. It is the little things you choose day after day that really help you with weight loss and getting healthy. Make smart choices every day is a great start. Looking to get in as much physical exercise as possible is another. Remember: being healthy isn’t just about slimming down. It has more to do with making your body as sturdy as it can be.
We hope you got insight from reading it, now let's go back to easy and colorful yellow cucumber and onion pickles recipe. You can have easy and colorful yellow cucumber and onion pickles using 8 ingredients and 12 steps. Here is how you achieve that.
The ingredients needed to prepare Easy and Colorful Yellow Cucumber and Onion Pickles:
- Use 3 of Cucumbers.
- Use 1/2 tsp of Salt.
- Take 1 medium of Onion.
- Take 2 small of knobs Ginger.
- Get 300 ml of ☆ Vinegar.
- Take 5 tbsp of ☆ Soft light brown sugar.
- Get 1 tbsp of ☆ White pepper (whole).
- Prepare 1 tsp of ☆Turmeric powder.
Instructions to make Easy and Colorful Yellow Cucumber and Onion Pickles:
- Thoroughly rinse the cucumbers and ginger. Chop the top and bottom of the onion, and remove the outer skin..
- Evenly peel the skin of the cucumbers lengthwise to make a striped pattern, then slice into 1-2 cm thick rounds. Sprinkle with salt to soften..
- After cutting the onion along the grain, cut across the grain (into desired sizes)..
- Julienne the ginger without peeling the skin (or peel, for those who prefer to do so)..
- Combine the ☆ ingredients in a pot coated in enamel or other non-reactive finish, and once it is warm, add the ginger..
- Add the cucumber slices and onions and boil for about 15 minutes. If watery, set aside for about 1 hour, then boil again to reduce the liquid..
- Transfer to a resealable plastic container, and store in the refrigerator overnight, then they're done..
- They should keep in the refrigerator for up to a week. If you want to store them longer, thoroughly remove the moisture by brining before pickling..
- The white peppercorns serve as a key accent to the pickles, but black peppercorns would also work..
- Tumeric is very health supporting ♫ If you don't have any, you could substitute with curry powder for coloring..
- I use fresh ginger, but you could also use powdered ginger. Tumeric is good for the liver, while ginger is good for the digestive system. They're both great for fighting summer fatigue..
- Also check out my recipe for Easy Refreshing Daikon Radish and Cucumber Sunomono for Summer. Try it to endure summer fatigue. https://cookpad.com/us/recipes/155238-easy-and-refreshing-marinated-shiso-leaf-and-cucumber-sunomono.
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