3004 廚房

3004 廚房
為保障病人隱私,作者於心理學隨筆內並沒有在未經客戶的同意下,放置任何病患的真實故事,所有包含心理治療的故事內容都已經改編,忌對號入座。另外,本人不能在網上隔空治療,所以本網站並不提供任何形式的心理諮詢服務,如有需要,請到醫院或診所求診,敬請留意。All the psychotherapy stories are written in ways to protect clients' confidentiality and privacy rights. NO real and identifiable clients' stories are shared on this website without their permission. No psychotherapy consultation will be provided on this website. Please do see your local provider for any psychological consultation.

2009年8月4日 星期二

酸瓜季節﹕It's the Season of Pickles!


有很多人可能不知道,我其實是一個很喜歡吃酸的人,哎呀,不是吃醋啦。我和媽媽都喜歡酸蘿蔔、酸菜、酸的韓國泡菜、酸梅、酸的橄欖、酸的Salsa...來了美國之後,我在吃三明治和漢堡時,遇上了好酸的青瓜(Pickles)。我常常想,在炎熱的夏天,打開冰箱,不用面包,就這樣拿一條出來吃,多麼冰,多麼好吃啊!

為了慶祝夏天盛產的青瓜,我今天早上買了大概有2磅的小青瓜回來,把它們醃成酸瓜。這是我第一次自製酸瓜,參考過其他食譜後,我自己改變了一些做法。


材料
Ingredients
Cucumber (Small) 2 bls
Sweet Onion (big) 1
Hot Pepper Santa Fe Grande 2 (I just picked them from the market this morning. You can pick other green peppers if you like, or even the red or yellow ones)
Distilled white Vinegar 2 cups (I just love them to be super sour)
Sugar almost 1 cup
Salt 1tbsp

Directions
1. Cut/Slice the cucumbers the way you like. You can even put them as they were.


2. Mix the chopped onions, cucumbers and peppers together.


3. Boil vinegar, sugar and salt together. It should be done in 5-10 minutes, depending on the fire.


4. Pour the liquid into the raw veggies. Place them all in a container. Put them in the fridge. Serve after 24 hours.

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