Pickle with rice is one of my favorite dishes for the winter. It is incredibly easy to cook, and it retains its taste and aroma for many months. I always prepare a large batch to be able to enjoy it at any time of the year.
Ingredients
Step-by-step cooking recipe
Finely chop the onion and fry in oil until soft.
Add grated carrots and chopped tomatoes. Simmer for another 15 minutes.
Boil the rice until half cooked.
Add chopped cucumbers, sugar and salt to the vegetables, and simmer for half an hour on low heat.
Add rice, vinegar and chopped herbs. Simmer for another 15 minutes.
Roll up the pickle in sterilized jars.
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