Korean style Cucumber pickles

When I tried putting the leek-miso I made for samgyeopsal on cucumbers it was delicious, so I adapted it to make it into a proper recipe.If you don't like spicy food, adjust the spiciness by varying the amount of gochujang and miso used.You can use plain salt instead of shio-koji (salt-fermented rice malt). Recipe by Ibechou

I adopted a recipe that I saw in a book about 10 years ago.※ If you can, use premade pickling spice to make authentic and spicy pickles. But if you cannot find it, use a mixture of 5 grains of black pepper corn, 1 red chili pepper, and 1 bay leaf.※ You can eat it on the first day, but it's best after 3 days. Recipe by Yuuyuu0221

A long time ago, I bought a jar of pickled cucumbers in Taiwan and used them in many dishes, but since they are hard to find in Japan, I decided to make my own!After a lot of trial and error, I finally came up with this recipe!It tastes exactly like the real thing.-Remove the cucumbers from the sauce as soon as it comes to a boil. If they simmer too long, the texture will change, so be careful!-These will last for about a month, so I recommend making a large batch! For 1 jarful. Recipe by Mizorecchifan

This was my first time making homemade pickles, as we grew a decent amount of cucumbers this year in our backyard garden! I looked through alot of recipes before I decided what I wanted to do and this is a combination of a few different recipes. Depending on what size jars you have, what size and how many pickles, and how flavorful you want them you may need to adjust the amounts accordingly. You can also reuse your brine for more pickling! 👏#onerecipeonetree #mycookbook #pickles #diy #sweetpickles #pickledcucumbers #pickledtomatoes

I get cravings for this mul kimchi on hot days. Since real pickling and fermentation take a little time, on those days I use some vinegar to enjoy this instant mul kimchi. Since you can enjoy both the kimchi and the juice, using high quality water makes it extra tasty.I had myoga ginger on hand so I used that, but you can add ingredients like pears or apples to make it fruity and extra delicious.Don't throw away the vegetable juice released from the salt - you can use it!Before you pour in the water make sure you properly let the flavor develop. Recipe by Heartful Kitchen Rei

Commercially made pickles are too sweet or just not to my taste, so I decided to make my own.Crack the peppercorns roughly. Add some ground black pepper too if you have it.Add the red chili peppers to taste. The pickles are still delicious without them. Recipe by Rarumu

The pickled cucumber that a mother of one of my child's schoolmates brings to potlucks was delicious, I asked her for the recipe. This is a modified version of hers.Even if the cucumber softens, they are tastier after 3 to 4 days. For easy to make amount. Recipe by Yappy pakupaku

Fermented krill is used in real kkakdugi, but I wanted to make kkakdugi-style dish easily with the ingredients on hand, so I created this recipe.Leave the marinade for about 30 minutes to let the flavour get absorbed by the radish. It will taste delicious.Wrap up daikon radish with paper towels and tightly squeeze the excess water out. Recipe by Poron526

Super easy cucumber pickles.call me lazy xoxo

I added vinegar to my usual recipe for mustard-pickled cucumber, and added some ginger too.If you shake the bag several times while it's resting in the refrigerator, the pickles will become even tastier. Recipe by Raby

The cucumber dish served at a certain chain restaurant was delicious, so I tried to recreate it at home.Adjust the amount of salt to taste. It should be on the salty side if serving as pickles, and less salty if serving as a drinking appetizer. Be sure to taste and adjust the seasoning. The kombu tea is optional, but I highly suggest it. For 2 servings. Recipe by smooth

This is the way my mom cooks cucumbers and it's so delicious.

From middle school to high school, I would often visit a Protestant church.I recently recalled how the pastor of the church would always serve these pickles during meals, and taught me how to make them.While they are on the sweet side, they taste almost exactly as I remembered.Try it during the summer when you need a way to consume your stock of cucumbers.If you drain the cucumbers after brining, use less seasonings overall.This recipe makes a sweet pickle, so adjust to taste.You could also use powdered white pepper, but in that case, reduce it to about 1 teaspoon.They will last in the refrigerator for up to a week. Recipe by Jikana

Super easy. Cooked veggies in the microwave and toss with seasoning! You can keep this for 2-3 days in the fridge. Recipe adapted from Miwa Japanese Cooking.

I wanted to make some easy pickles from a cucumber that I could put on hamburgers. Since you can make it with a microwave and it takes only a little bit of seasoning, take note of this recipe.Please be careful, since it can boil over! Please mix well and heat in the microwave until the cucumber's color changes to how it looks in the picture. Please apply the wrap tightly like a lid, to seal out as much air as possible over the cucumber. Recipe by Macchii shokudou

This is fresh crispy worth a slight kick! enjoy with fish or steak. If you don't want to use xylitol you can use sugar

Stay Home then make a recipe for everyone as pro Sushi chef.It can keep 3-4 days, if you don't have time that use a microwave for time saving!

I thought that if I cook celery like this it will be easier to eat. Since then, our family has loved eating celery.There are no tips, but I added the sugar so that it will be easier for kids to eat. You can skip that. This dish will taste better the next day. The picture shows half the yield because I only had 1 stalk of celery. For 4 servings. Recipe by Orinta

I made this cucumber pickles so often, because my husband likes it so much. Well, actually we both like it. Easy to make, not really need much ingredients. This pickles is so tasty and refreshing. Good for a side dish or just eat it like that.Here I am sharing the recipe.

My hubby loves cucumber pickles. I thought of using other vegetables that would taste similar to cucumbers but yet has a higher nutrient content. Inspired by one of the recipes posted on @cook_1823220 (Cookpad.japan)

I created this recipe to balance the flavours to my liking.A large amount of white (daikon radish) with a small amount of red (carrots) will look beautiful. You can slightly decrease the amount of the carrots.I recommend adding yuzu citrus for New Year holidays. Normally, you can use a lemon or omit it. Recipe by Setsubunhijiki

I received some cauliflower, so I marinated them the way my husband likes.Adjust the marinade to taste. Recipe by umemodoki

My aunt taught me how to make these pickles. I simplified the recipe using sushi vinegar.I don't have any hints, but in Step 2 don't let the vinegar flavor dissipate by letting it boil for too long. But you should let it come to a boil once since the liquid contains water. For an easy to make amount. Recipe by Chobikoro

I received celery pickles as a souvenir and it was great. So I tried to make it at home easily. The souvenir version may have had more soy sauce.Once cooled completely, enjoy. It doesn't require much salt. Adjust the amount of salt or soy sauce if you prefer a saltier taste. For 1 stalk of celery. Recipe by twin-twin

2010/12/29話題入り。300人の皆様に作って頂きました。ぽりぽりお箸が止まりません。

People in Indonesia usually use green mustard for this kind of pickle, but here I used bokchoy instead. What I do to this pickle is stir fry it, make soup or put in sandwich or burger.

It's the season of cauliflower.I wanted a refreshing taste, so I pickled them.You could try with cucumbers, cabbages, or also bell peppers.For Step 2: It's fine if you package the cauliflower while it's still hot. Using a straw will make removing the air a lot easier. For 3-4 portions. Recipe by happy sky

is the daikon radish version of these easy just-mix pickles.Not much liquid comes out from Kohlrabi so if you are making it in a tupperware container, increase the amount of the ◆ marked ingredients.Even when you use a plastic bag, make sure you are using enough of the ingredients marked with ◆ so that all the kohlrabi is submerged in liquid. Recipe by Popotankobu

When cucumbers are in season, this is a very easy and quick pickle recipe! Recipe by yamita