Homemade Pickled Cucumbers - Just Like "Kyuuri no Kyuuchan"
I received some of this from a neighbor and was amazed - it was just like Kyuuri no Kyuuchan! I didn't know you could make it at home! So, I asked my neighbor for the recipe.
These are rather assertively flavored. If they are too strong for you, increase the cucumbers or reduce the flavoring ingredients. Recipe by yamita
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- 1
Slice the cucumber about 7 to 8 mm thick. Sprinkle with salt and leave for about 30 minutes.
- 2
Put the ● ingredients in a pan and bring to a boil. Drain the cucumber from Step 1 (after they have rested for 30 minutes), and add them with the juilenned ginger to the pan. Turn off the heat.
- 3
Leave the pan to cool down to room temperature. When it has cooled, take the cucumber and ginger out.
- 4
Bring the liquid to a boil again. Put the cucumber and ginger back in the pan, turn off the heat and leave to cool again.
- 5
When it has cooled down completely, transfer to a jar with a lid and store in the refrigerator.
- 6
You can eat it as soon as it's cooled down in Step 5, but it tastes a lot better the next day!
- 7
Don't throw the pickling liquid a way! Keep it and make another batch of pickles with it.
- 8
I chopped some of the pickles up finely and added it to mayonnaise to make tartare sauce. It was delicious.
- 9
I used the left over pickling liquid after making a 3nd batch of pickles with it for "Easy and Healthy Oil-free Grilled Horse Mackerel with Nanban Sauce" -. So thrifty and eco-friendly.
- 10
I made a "Shibazuke" variation by adding yukari (salted dried red shiso leaf powder). Wow, it really became shibazuke!
- 11
I added a whole cucumber version of this pickle -.
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