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漬け物（きゅうりの漬物）｜Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】さんのレシピ書き起こし

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

Cucumber : Two
ニンニク : 1片
生姜 : 1片
(A) water : 100ml
(A) sugar : 大さじ3
(A) Vinegar : 50ml
(A) salt : 小さじ1/2
(A) red pepper : 1本

Time required

10minutes

Procedure

1) cut a cucumber 01:06
Wash the cucumbers and cut off the ends.
Cut in half lengthwise and remove seeds with a small spoon.
Cut in half at the center and cut into 7-8 mm wide strips.
2) cut ginger and garlic 03:31
Thinly slice the ginger with the skin on.
Slice the garlic into 4-5 slices.
3) make pickle liquid 03:53
Put (A) in a small pot, mix, and add 2.
Cook over medium heat until boiling.
Place the cucumbers in a heat-resistant container.
4) 3にきゅうりを漬ける 04:56
3が沸騰したら、そのまま1～2分加熱する。
熱いうちにきゅうりを入れた保存容器に注ぎ入れる。
粗熱が取れたら冷蔵庫で冷やして完成。

Point

・Removing the cucumber seeds improves the texture.
・ Garlic and ginger are your preference, you can use only one of them.
・Red pepper not only adds spiciness, but also has a bactericidal effect.
・By pouring the pickle liquid over the cucumbers while they are still hot, the flavor permeates the cucumbers.
・The required time does not include the time to cool down and the time to cool in the refrigerator.
・Squeeze the remaining cucumber seeds lightly and sprinkle with soy sauce and bonito flakes.