Cucumber Pickles
cookpad.japan @cookpad_jp
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
Open in Cookpad AppCooking Instructions
- 1
Cut off the end of the cucumbers. Place them in a shallow container, sprinkle about 20 g of salt (not listed) and leave for 5 minutes.
- 2
Cut the cucumbers into 3-4 pieces and pour in enough water to cover the cucumbers.
- 3
Put a plate on top as a weight, wrap it with plastic wrap and chill overnight.
- 4
In a pan, add the ★ ingredients, bring it to a simmer and turn off the heat. Leave it until cooled.
- 5
Pat dry the cucumbers from Step 3 with paper towels and transfer to a boiled and sterilized jar. Pour in the pickling mixture from Step 4.
- 6
Put the lid on the jar and store it in the refrigerator. If you boil the whole jar, you can preserve it for a long time.
- 7
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