Taiwanese-Style "Kyuchan" Cucumber Pickles

Name: Taiwanese-Style "Kyuchan" Cucumber Pickles
Yield: 1 serving
Cuisine: American
Ingredients: 2 Cucumber; 30 ml Soy sauce; 30 ml Rice vinegar; 30 grams Beet sugar or raw cane sugar

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

-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

cookpad.japan @cookpad_jp

-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

-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

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Ingredients

1 serving

2Cucumber
For the marinating:
30 mlSoy sauce
30 mlRice vinegar
30 gramsBeet sugar or raw cane sugar

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Steps

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.