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漬物（らっきょうの甘酢漬け）｜coris cookingさんのレシピ書き起こし

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coris cooking

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Ingredients

Salted shallots : 適量
(A) Rice vinegar : 150g
(A) Sugar : 90g
(A) Water : 50g
赤唐辛子 : 1本

Time required

20minutes

Procedure

1) Drain the salted shallots. 01:01
Place the salted shallots in a colander and drain lightly.
Transfer to a sterilized storage jar.
2) 甘酢を作る 01:41
鍋に(A)を入れて中火にかけ、混ぜながら砂糖を溶かす。
軽く沸々したらしたら火を止め、人肌以下に冷ます。
3) 漬ける 02:32
1に種を抜いた赤唐辛子入れ、2をらっきょうが浸かるまで注ぎ入れる。
冷蔵庫で10日漬けたら完成。

Point

・I salted 1kg of shallots, but you can only pickle about half the amount.
・Rice vinegar can be substituted with grain vinegar, but we recommend using rice vinegar as it has a smoother taste.
・Uses a 600ml storage bottle.
Wash the storage jar thoroughly, sterilize it by boiling, and keep it dry.
-If you are in a hurry to cool the sweet vinegar, it is a good idea to soak it in ice water.
・Be careful not to boil sweet vinegar as this will remove the sourness of the vinegar.
・If you don't have enough sweet vinegar, you can add a small amount of rice vinegar.
*Time spent in the refrigerator is not included in the required time.
・Can be stored in the refrigerator for approximately 1 year.