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10minutes
Add (A) to a pot and place over medium heat, stirring with a spatula while heating.
Once the sugar has dissolved, turn off the heat and let it cool.
Once cooled, add (B).
ミニきゅうりに塩(分量外)を振って板ずりし、キッチンペーパーで水気を拭き取る。
清潔な保存瓶に詰める。
2に1を全て注ぎ入れる。
表面にラップを密着させ、冷蔵庫で2日以上漬けたら完成。
Instead of mini cucumbers, you can use small or regular sized cucumbers.
・Rice vinegar can be substituted with grain vinegar.
・Remove the seeds from the chili pepper.
- Boiling the pickling liquid will remove the sourness, so heat it while stirring, and turn off the heat as soon as the sugar has dissolved and the liquid becomes transparent.
- Rubbing the flesh on a board makes the flesh more vibrant and creates scratches on the surface, making it easier for the pickling liquid to penetrate.
You can use a zip bag instead of a storage jar.
-The mini cucumbers will be completely submerged in the pickling liquid, so if you need a little more, just add some rice vinegar.
- After soaking for a few days and the mini cucumbers have sunk, remove the plastic wrap.
*Time spent in the refrigerator is not included in the time required.
・Can be stored in the refrigerator for over a year.
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