Taiwanese-Style "Kyuchan" Cucumber Pickles
cookpad.japan @cookpad_jp
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
Open in Cookpad AppCooking Instructions
- 1
Thinly slice the cucumbers into rounds about 0.7 cm thick.
- 2
Combine the marinating ingredients and cucumbers in a pot, and heat while stirring to evenly coat the cucumbers in the sauce.
- 3
Once it comes to a boil, immediately remove the cucumbers and fan them down to cool (or use an electric fan or hair dryer set on cold air mode).
- 4
Once the cucumbers are completely cool, return them to the pot, heat and evenly coat in the sauce.
- 5
Repeat Step 3.
- 6
Repeat Step 4.
- 7
Repeat Step 3. (By now the color of the cucumbers must be completely different, and the skin should look wrinkled. )
- 8
Once the cucumbers and sauce have cooled, put them in a jar, and store in the fridge. You can eat them the following day!
- 9
You can use these cucumbers in a Taiwanese-Style meat loaf.
- 10
Lǔ Ròu Fàn, or minced pork rice bowl, is another recipe that uses these cucumbers.
- 11
Here's a third recipe for Parboiled Vegetables Topped with Minced Pork.
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