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漬物（きゅうりのニンニク漬け）｜【田舎そば川原】料理・漬物さんのレシピ書き起こし

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[Countryside Soba Kawahara] Cooking / Pickles

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Ingredients

cucumber : 600g
にんじん : 120g
ニンニク : 50g
ネギ : 1束
(A) Soy sauce : 225cc
(A) Mirin : 150cc
(A) sugar : 大さじ2
(A) Vinegar : 150cc
(A) Red pepper : 1本
(A) salt : 小さじ1/2
(A) Sesame oil : 大さじ2
(A) Sesame : 大さじ2

Time required

10minutes

Procedure

1) prepare the vegetables 00:24
Cut the cucumber in half lengthwise and remove the seeds with a spoon.
Cut the cucumber into 4-5 cm wide pieces, then cut them lengthwise into 5-6 equal pieces and place them in a container.
Peel the carrots, cut them into thin strips and put them in a container.
Cut the green onions into 4-5cm wide pieces and place them in a container.
Slice the ginger into thin strips, cut into strips and place in a container.
Slice the garlic lengthwise and place it in a container.
2) pickle 02:45
Put (A) in 1.
Complete by chilling in the refrigerator for 1 hour.

Point

・Use large cucumbers.
・When removing cucumber seeds with a spoon, hold the spoon short and diagonally.
・Due to the expanding color of carrots, cut them into smaller pieces than cucumbers.
・When making summer pickles, do not knead the ingredients to avoid crushing them.
・It will keep for a month, but it is best to eat it within a week.