3 tbsp rice vinegar
1 tbsp sugar
1/2 tsp salt
1 dash black pepper
1 medium cucumber, peeled
1/2 cup red onion, thinnly sliced
2 tbsp cilantro leaves, chopped
1 small fresh red or green chili
Directions
In a medium bowl, stir vinegar, sugar, salt, and pepper until sugar &
salt are dissolved. Quarter cucumber lengthwise. Remove seeds. Cut
quarters crossswise into 1/8" thick slices. Add cucumber, onion,
cilantro & chili to vinegar dressing; toss until combined. Cover and
marinate in the refrigerator for 3 hours, stirring occasionally.
Servings: 4 servings
Ajar Recipe brought to you by Recipe Ideas
Categories: Chili; Grain; Rice; Vegetable
The History of Recipes
We can follow the history of written recipes way back into the far past, in truth as far back into history as early Egypt, and potentially, even further back. Having said that, mostly, these ancient recipes were just primitive hieroglyphic or cunieform instructions for preparing food.
Later, we have a couple of interesting cookery books which appeared in the fourteenth century - a cookery book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these are not about the curry that is familiar to us all today, but rather descriptions of the types of food served to the nobility of that period. Later on in the 1400s, knights returning from the crusades brought back many new foods and herbs from the holy land, including spices like coriander, parsley, and basil. The introduction of these new foods and spices prompted an increase in manuscripts on cooking, many of which still exist in academic collections. The arrival of television brings us celebrity chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, permitting us all to search through thousands of recipes like those on sites such as this. |
We hope you enjoy this Ajar recipe.
