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Sweet and sour pickles (sweet and sour pickled cucumbers) | Transcript of Chalarinko Cook's recipe

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Chara Rinko

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Ingredients

Cucumber : 3 (350g-400g)
塩 : 小さじ1
おろし生姜 : 小さじ1
酢 : 100ml
砂糖 : 30g
ごま油 : 小さじ1
ラー油 : 小さじ1/2
輪切り唐辛子 : 少々

Time required

20minutes

Procedure

1) prepare the cucumber 00:45
Remove both ends of the cucumber and cut in half lengthwise.
Remove cucumber seeds with a spoon.
Cut the cucumber diagonally into 5 mm wide strips.
put into a bag.
Add salt and knead.
Squeeze the air out of the bag, close it and let it sit for 10 minutes.
2) mix the seasonings 03:52
Mix vinegar and sugar in a container.
Add grated ginger, sesame oil, chili oil, and sliced red pepper and mix.
3) pickle 05:28
Drain cucumbers in a colander.
Squeeze the cucumber and drain.
Wipe off the moisture with kitchen paper.
Put in a storage container.
Add 2 and cover.
Refrigerate for 2-3 hours to complete.

Point

・A sweet and sour pickled cucumber recipe perfect for snacks and chopstick rests.
・Add the removed cucumber seeds to the soup.
・I use rice vinegar, but you can use grain vinegar instead.
・Although millet sugar is used for the sugar, other sugars may be substituted.
・Add sliced red peppers if you like.
・It will be more delicious if you pickle it for half a day to a day.
-Can be stored in the refrigerator for 1 week.