Pickled "Kyu-chan" Cucumbers
cookpad.japan @cookpad_jp
By pickling these whole, I was able to streamline the process.
Save the pickling juice to use for next time, or use it to season other dishes. Recipe by yamita
Pickled "Kyu-chan" Cucumbers
By pickling these whole, I was able to streamline the process.
Save the pickling juice to use for next time, or use it to season other dishes. Recipe by yamita
Cooking Instructions
- 1
Rub the salt into the cucumbers, then let sit for about 30 minutes. Lightly rinse, then drain.
- 2
Combine the ● ingredients in a frying pan, bring to a boil, then add the cucumbers from Step 1 together with the ginger. Turn off the heat when it comes to a boil, then cover with a lid.
- 3
Cool them until they become cool to the touch. Turn them over occasionally to evenly coat the cucumbers in the pickling juice.
- 4
Once they are cool to the touch, transfer the cucumbers to a tray.
- 5
Boil the pickling juice once more.
- 6
Return the cucumbers to the frying pan, turn off the heat, cover, then let cool.
- 7
Once they are completely cool, transfer the cucumbers and pickling juice to an airtight bag or resealable container, then store in the refrigerator.
- 8
Slice them diagonally, in rounds, or munch on them whole--Enjoy!
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