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We hope you got insight from reading it, now let’s go back to homemade pickled cucumbers - just like "kyuuri no kyuuchan" recipe. To cook homemade pickled cucumbers - just like "kyuuri no kyuuchan" you only need 6 ingredients and 11 steps. Here is how you achieve that.
The ingredients needed to make Homemade Pickled Cucumbers - Just Like "Kyuuri no Kyuuchan":
- Take 1 kg Cucumbers
- Take 1 tsp Salt
- Prepare 20 to 30 grams Ginger (julienned)
- Take 300 ml ●Soy sauce
- Get 200 grams ●Sugar (light brown sugar)
- Use 50 ml ●Vinegar
Instructions to make Homemade Pickled Cucumbers - Just Like "Kyuuri no Kyuuchan":
- Slice the cucumber about 7 to 8 mm thick. Sprinkle with salt and leave for about 30 minutes.
- Put the ● ingredients in a pan and bring to a boil. Drain the cucumber from Step 1 (after they have rested for 30 minutes), and add them with the juilenned ginger to the pan. Turn off the heat.
- Leave the pan to cool down to room temperature. When it has cooled, take the cucumber and ginger out.
- Bring the liquid to a boil again. Put the cucumber and ginger back in the pan, turn off the heat and leave to cool again.
- When it has cooled down completely, transfer to a jar with a lid and store in the refrigerator.
- You can eat it as soon as it's cooled down in Step 5, but it tastes a lot better the next day!
- Don't throw the pickling liquid a way! Keep it and make another batch of pickles with it.
- I chopped some of the pickles up finely and added it to mayonnaise to make tartare sauce. It was delicious.
- I used the left over pickling liquid after making a 3nd batch of pickles with it for "Easy and Healthy Oil-free Grilled Horse Mackerel with Nanban Sauce" -. So thrifty and eco-friendly.
- I made a "Shibazuke" variation by adding yukari (salted dried red shiso leaf powder). Wow, it really became shibazuke!
- I added a whole cucumber version of this pickle -.
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