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Homemade Pickled Cucumbers - Just Like "Kyuuri no Kyuuchan"
Homemade Pickled Cucumbers - Just Like "Kyuuri no Kyuuchan"

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Citrus fruit will be one of the better things that you might have for your desserts, as opposed to having a piece of cake or ice cream. Most of the nutrition in citrus fruit, including vitamin C, are in addition required for maintaining your health. One thing you really should try for one of your desserts will be to mix coconut with orange sections and top the mix off with a teaspoon of honey.

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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. You can cook homemade pickled cucumbers - just like "kyuuri no kyuuchan" using 6 ingredients and 11 steps. Here is how you do that.

The ingredients needed to prepare Homemade Pickled Cucumbers - Just Like "Kyuuri no Kyuuchan":
  1. Provide 1 kg Cucumbers
  2. Use 1 tsp Salt
  3. Take 20 to 30 grams Ginger (julienned)
  4. You need 300 ml ●Soy sauce
  5. You need 200 grams ●Sugar (light brown sugar)
  6. Prepare 50 ml ●Vinegar
Instructions to make Homemade Pickled Cucumbers - Just Like "Kyuuri no Kyuuchan":
  1. Slice the cucumber about 7 to 8 mm thick. Sprinkle with salt and leave for about 30 minutes.
  2. 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.
  3. Leave the pan to cool down to room temperature. When it has cooled, take the cucumber and ginger out.
  4. 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.
  5. When it has cooled down completely, transfer to a jar with a lid and store in the refrigerator.
  6. You can eat it as soon as it's cooled down in Step 5, but it tastes a lot better the next day!
  7. Don't throw the pickling liquid a way! Keep it and make another batch of pickles with it.
  8. I chopped some of the pickles up finely and added it to mayonnaise to make tartare sauce. It was delicious.
  9. 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.
  10. I made a "Shibazuke" variation by adding yukari (salted dried red shiso leaf powder). Wow, it really became shibazuke!
  11. I added a whole cucumber version of this pickle -.

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