Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers hi (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 hi.
    - 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 : hi (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "b8d3eb0659464d889f6a5d482972e3bd",
    "updated": "2025-05-17T22:04:07.095Z",
    "title": "Traditional Pickles مكابيس",
    "subtitle": null,
    "description": "In Palestinian households, it's common to find a variety of pickles served alongside meals. Depending on the season, vegetables such as turnips, cucumbers, eggplants, chillies, or green tomatoes are pickled. The method used is straightforward: for each cup of water (8 fl oz/250 ml), 1 tablespoon of coarse sea salt is added. Vinegar is not used, as it prevents the development of beneficial probiotics. Instead, the mixture of salt and water is left to ferment longer, creating a naturally acidic flavor. The following recipe focuses on pickled turnips, with additional variations for other vegetables listed below.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "turnips",
          "beets (beetroot).",
          "coarse sea salt"
        ]
      },
      {
        "section": "Cucumbers",
        "ingredients": [
          "smallest and firmest persian cucumbers available (if unavailable, use kirby cucumbers whole or quartered lengthwise).",
          "unpeeled garlic cloves",
          "green chilli (optional for heat).",
          "few grape leaves, if available"
        ]
      },
      {
        "section": "Green Tomatoes",
        "ingredients": [
          "green tomatoes",
          "green chilli (optional for heat)."
        ]
      },
      {
        "section": "Green Poblanos or Chillies",
        "ingredients": [
          "few green poblanos or chillies",
          "few garlic cloves"
        ]
      }
    ],
    "instructions": [
      "Cut the turnips in half, then slice into ½ inch (1 cm) semicircles and set aside.",
      "Peel and chop the beets into medium-sized cubes.",
      "In a large mixing jug, prepare the brine by combining 8 cups (3½ pints / 2 liters) of water with the coarse sea salt.",
      "Stir occasionally until the salt is completely dissolved.",
      "Meanwhile, tightly pack the turnips and beets into a sterilized jar with an airtight lid.",
      "If you don't have a single large 3½-pint (2-liter) jar, divide the vegetables equally between two sterilized jars.",
      "Pour the brine over the vegetables, ensuring they are fully submerged.",
      "Seal the jar and leave it at room temperature for about one week to ferment.",
      "After opening, the pickles can be kept at room temperature for a couple of weeks or refrigerated for several months."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]