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ピクルス（ミニきゅうりのピクルス）｜coris cookingさんのレシピ書き起こし

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coris cooking

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Ingredients

ミニきゅうり : 15本
(A) Rice vinegar : 300g
(A) Sugar : 90g
(A) Salt : 小さじ2
(B) Eagle Talon : 2本
(B) Whole black pepper : 15粒

Time required

10minutes

Procedure

1) Making the pickling liquid 00:28
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).
2) ミニきゅうりの下準備をする 01:08
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。
3) 漬ける 01:45
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。

Point

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.