Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "e0c8bc1f59bc4906872038ad99522fd7",
    "updated": "2025-04-25T14:43:18.982Z",
    "title": "Dill pickles",
    "subtitle": "Makes 3 pints (1440 ml)",
    "description": "Pickles can be prepared in the refrigerator, known as refrigerator pickles, or processed in a water bath for long-term preservation. In both cases, it's essential to sterilize glass jars and use sealing lids that consist of two parts. The pickling process requires hot-packing with brine made from vinegar that has at least 5 percent acidity (verify the label). Use pickling cucumbers to achieve that satisfying crunch when biting into the pickles.",
    "ingredients": [
      {
        "section": "For the brine",
        "ingredients": [
          "(360 ml) apple cider vinegar (5 percent acidity)",
          "(360 ml) water",
          "kosher or pickling salt",
          "garlic cloves, chopped",
          "whole black peppercorns",
          "chopped fresh dill"
        ]
      },
      {
        "section": "For the pickles",
        "ingredients": [
          "pickling cucumbers, ends trimmed, cut into spears"
        ]
      }
    ],
    "instructions": [
      "Start by boiling the jars and preparing the lids according to the canning instructions. The jars should boil for a full 10 minutes. Boiling is necessary regardless of whether you are canning.",
      "In a medium non-reactive saucepan, mix the vinegar, water, salt, garlic, peppercorns, and dill, and bring the mixture to a boil.",
      "Reduce the heat and let it simmer for 10 minutes without a lid.",
      "Remove the sterilized jars from the boiling water, drain them, and pack them with the cucumber spears. Avoid overpacking; leave at least 1 inch (2.5 cm) of space from the top of the pickles to the edge of the jar.",
      "Pour the hot brine over the cucumbers, ensuring there is 1/2 inch (13 mm) of headspace and that the cucumbers are fully submerged in the brine. Securely place the lids on the jars and tighten them with the rings.",
      "For refrigerator pickles, allow the jars to cool and then place them in the refrigerator. Let them pickle for one week before consuming, as they need time to develop flavor, and aim to use them within 3 months.",
      "Alternatively, to increase the shelf-life, process the jars in a water bath for 10 minutes and consume them within a year."
    ],
    "notes_ingredients": "Choose pickling cucumbers for optimal crunchiness in your pickles.",
    "notes_instructions": ""
  }
]