Quick pickle cucumber

Latest picking adventure, came out great!

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

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

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

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

This was so refreshing and delicious! Cutting it in spirals takes some time but the result is worth it! I would definitely make a double portion next time :)

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

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

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

best pickles ever.. still cucumbery and delicious!

I am always looking for a good pickle! I've been trying out different pickling combinations, trying to get the spices just right. This came out tangy with just the right amount of heat!

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

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

When you don’t know what to do with celery sitting in the fridge, this is a great way to consume quickly. This is a slight modified recipe from Japanese Cookpad. Easy and tastes great!

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

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)

Armenian and persian cucumbers grow well here in our hot desert climate, and we pick them in June, when still small, before they produce a lot of seeds. Skin on, pickled fresh with a solution of boiled wine, vinegar, sugar, water and spices. They hold their delicious, crunchy, sweet-sour-spicy-fresh taste all year, fresh or sterilized.To maintain their tender taste, we do not add the pickling spices we normally use to pickle fully grown English and Californian cucumbers.If not eaten after a week in the fridge, we sterilize the leftover pickles in their mason jar in a waterbath, 15 minutes and keep them in the pantry.#GlobalApron

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

Instant spicy sweet and sour pickle.....

#cookclick #giveaway #giveawaycontest #contestalert

#goldenapron #post_16Pickle in a minute ?? Believe it or not , this yummy pickle needs just a few minutes of your time .The natural pungency of green chillies together with flavour - packed spices and mustard oil make this pickle an interesting accompaniment ........

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 usually made pickle in the summer..Because I had pickle melon for my flat bread, so I will post this to share with anybody..You can keep long than 6 month for pickle or more the way you storages well..

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

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

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

I used little different technique to make my own style pickle. #teamtrees