Easiest Way to Prepare Ultimate Homemade Pickled Cucumbers - Just Like "Kyuuri no Kyuuchan"
Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to make a special dish, Steps to Prepare Homemade Homemade Pickled Cucumbers - Just Like "Kyuuri no Kyuuchan". It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Homemade Pickled Cucumbers - Just Like "Kyuuri no Kyuuchan", starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Homemade Pickled Cucumbers - Just Like "Kyuuri no Kyuuchan" delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we have to prepare a few components. You can cook Homemade Pickled Cucumbers - Just Like "Kyuuri no Kyuuchan" using 6 ingredients and 11 steps. Here is how you can achieve it.
I received some of this from a neighbor and was amazed - it was just like Kyuuri no Kyuuchan! I didn't know you could make it at home! So, I asked my neighbor for the recipe.
These are rather assertively flavored. If they are too strong for you, increase the cucumbers or reduce the flavoring ingredients. Recipe by yamita
Ingredients and spices that need to be Get to make Homemade Pickled Cucumbers - Just Like "Kyuuri no Kyuuchan":
- 1 kg Cucumbers
- 1 tsp Salt
- 20 to 30 grams Ginger (julienned)
- 300 ml ●Soy sauce
- 200 grams ●Sugar (light brown sugar)
- 50 ml ●Vinegar
Steps 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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So that is going to wrap this up with this special food Recipe of Award-winning Homemade Pickled Cucumbers - Just Like "Kyuuri no Kyuuchan". Thanks so much for your time. I am sure you can make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!