Cooking Time required : 20minutes
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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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.
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