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Pickles (sweet and spicy pickled cucumbers) | Easy recipes for cooking expert Yukari at home / Recipe transcription by Yukari's Kitchen

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Ingredients

きゅうり : 3本(300g)
塩 : 小さじ1/2
(A) Soy sauce : 大さじ4
(A) Mirin : 大さじ2
(A) Alcohol : 大さじ2
(A) Vinegar : 大さじ1
(A) Sugar : 小さじ2
(A) Kombu stock base : 小さじ1/3
生姜 : 10g
白ごま : 小さじ1

Time required

15minutes

Procedure

1) Prepare the ingredients 01:50
Sprinkle salt (not included in the recipe) on the cucumbers, rub them with your hands, and rinse with water.
Cut off 1.5cm from the top, rub the cut surfaces together for 30 seconds to 1 minute, then rinse with water.
Cut off the bottom and cut into pieces 5-7mm wide.
Transfer to a bowl, add salt, rub in and leave for 30 minutes.
Peel the ginger and slice it into thin strips.
Squeeze the water out of the cucumbers with your hands and wipe off the moisture with kitchen paper.
2) 漬けタレを作る 05:40
耐熱保存容器に(A)を入れて混ぜ、600wの電子レンジで2分加熱する。
3) 漬ける 06:27
Add 1 to hot 2, mix, and microwave at 600W for 2 minutes.
Mix well and add the ginger and white sesame seeds.
Cover the surface with plastic wrap, let cool, then marinate in the refrigerator overnight or half a day until done.

Point

- We use rice vinegar, which gives a mellow finish.
・We use rich cane sugar, but you can also use white sugar.
・Instead of kelp stock powder, you can add 3g of dried kelp.
- If you don't mind the bumps on the surface of the cucumber, you don't need to rub it with salt.
- You can remove the bitterness by rubbing the cut surface of a cucumber.
・We use salt-free sake, but if you don't have any, you can substitute water.
- Lightly heating the cucumber improves its texture.
*The time it takes to leave the cucumbers for 30 minutes after salting them and the time it takes to pickle in the refrigerator are not included in the total time required.