Chizumi's Pickled Cucumbers (Kyuri Su Shoyuzuke)

Name: Chizumi's Pickled Cucumbers (Kyuri Su Shoyuzuke)
Yield: ~2x 1qt jars
Cuisine: American
Ingredients: 2 ? lbs cucumbers, cut into about 1 1/2" slices & then quartered; Pinch red pepper flakes; 1/4 tsp Pickle crisp per quart jar; 1 cup shoyu; 1 cup rice vinegar; 1 cup water; 1 cup sugar; 2 Tbsp coarse salt; 2 Tbsp sesame oil; rooster sauce (optional)

L S @LindaS

3x sauce made a little over 5 qt

L S @LindaS

3x sauce made a little over 5 qt

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Ingredients

~2x 1qt jars

2? lbs cucumbers, cut into about 1 1/2" slices & then quartered
Pinchred pepper flakes
1/4 tspPickle crisp per quart jar
1 cupshoyu
1 cuprice vinegar
1 cupwater
1 cupsugar
2 Tbspcoarse salt
2 Tbspsesame oil
rooster sauce (optional)

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Steps

1

Put cut cucumbers in jars. Add a pinch of crushed red pepper and 1/4 tsp pickle crisp to each jar
2

In a small pot, put remaining ingredients and heat until sugar and salt dissolve and flavors are combined
3

Pour hot mixture over cucumbers. Seal jars and let cool. Put in refrigerator when cool.
4

Wait a day or 2 before eating