Pickled "Kyu-chan" Cucumbers

Name: Pickled "Kyu-chan" Cucumbers
Cuisine: American
Ingredients: 600 grams Cucumbers; 2/3 tsp Salt; 20 grams Ginger (julienned); 180 ml ● Soy sauce; 120 grams ● Sugar (light brown sugar); 30 ml ● Vinegar

cookpad.japan @cookpad_jp

By pickling these whole, I was able to streamline the process.

Save the pickling juice to use for next time, or use it to season other dishes. Recipe by yamita

By pickling these whole, I was able to streamline the process.

Save the pickling juice to use for next time, or use it to season other dishes. Recipe by yamita

cookpad.japan @cookpad_jp

By pickling these whole, I was able to streamline the process.

Save the pickling juice to use for next time, or use it to season other dishes. Recipe by yamita

By pickling these whole, I was able to streamline the process.

Save the pickling juice to use for next time, or use it to season other dishes. Recipe by yamita

Saved

Ingredients

600 gramsCucumbers
2/3 tspSalt
20 gramsGinger (julienned)
180 ml● Soy sauce
120 grams● Sugar (light brown sugar)
30 ml● Vinegar

Saved

Steps

1

Rub the salt into the cucumbers, then let sit for about 30 minutes. Lightly rinse, then drain.
2

Combine the ● ingredients in a frying pan, bring to a boil, then add the cucumbers from Step 1 together with the ginger. Turn off the heat when it comes to a boil, then cover with a lid.
3

Cool them until they become cool to the touch. Turn them over occasionally to evenly coat the cucumbers in the pickling juice.
4

Once they are cool to the touch, transfer the cucumbers to a tray.
5

Boil the pickling juice once more.
6

Return the cucumbers to the frying pan, turn off the heat, cover, then let cool.
7

Once they are completely cool, transfer the cucumbers and pickling juice to an airtight bag or resealable container, then store in the refrigerator.
8

Slice them diagonally, in rounds, or munch on them whole--Enjoy!