Yummy pickleness

This is a recipe I know is widespread and loved by many. This is just the way I was always taught to make it. The amounts of each ingredient for the "dressing" really just depend on how many cukes you have and how big they are, so I'm not listing amounts in the ingredients, but instead telling how much of each I used for this particular batch.

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

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

My stepmom makes these all the time during the summer. We all love these.I finally got the recipe. Think bread and butter with onions or anything else you choose.

Wasabi adds a delicious accent and a punch to dishes.If you have time, mix the miso and wasabi, add the cucumber and marinate. The flavors will penetrate the cucumber and it turns into a quick pickle. Add mayonnaise just before serving. For 1 cucumber's worth. Recipe by ayureo

yummy

I learned how to do this from an old family friend. She is an older sister to one of my best friends and has begun to slip away from us as she has dementia. I will always treasure this old recipe. Jane Crum is someone I admire.(August 17, 2019)

My friend taught me how to make this dish.Make sure you pour the sauce over the cucumbers while still it's hot. Recipe by taerin

I'm addicted to this stuff!!

Japanese-style mustard pickles are delicious, so I thought another more "Western" version using mustard should be great too.By slicing the cucumber diagonally, it will wilt faster.By using a plastic bag, you'll be able to prevent your hands from getting dirty.I added a little sugar for sweetness. Serve these just like you would any other kind of pickle. For 2 servings. Recipe by hitkat