Pickles (lightly pickled eggplant, cucumber and Japanese ginger) | Easy recipes for cooking expert Yukari at home / Recipe transcription by Yukari's Kitchen

Put (A) into the pot.
Bring to a boil and simmer for 30 seconds.
Turn off the heat.
Add (B) and let cool.

Rub the salt over the surface of the cucumbers with your hands and let sit for 3 minutes.
Wipe off any excess water on the surface of the cucumber with kitchen paper.
Use a rolling pin to lightly pound the cucumber.
Cut off both ends of the cucumber and cut into bite-sized chunks.
Place in a zippered plastic bag.

Cut off the stem of the eggplant and remove the calyx.
Make a cross cut about 2cm into the cut edge.
Insert your fingers into the slits and split the eggplant.
If it is broken into large pieces, tear it into bite-sized pieces.
Soak in water (not included in the recipe) for 5 minutes to remove any scum.

ヘタを薄く切り落とし、縦半分に切る。
水(分量外)に晒して1分間、灰汁ぬきをする。

Drain 3, carefully wipe off the moisture one by one with kitchen paper, and add to 2 in the zip-lock bag.
Drain 4, dry thoroughly with kitchen paper and add to a zip-lock plastic bag.

5のジップ付きチャック袋へ1を回しかける。
昆布と唐辛子も加える。
軽くジップ付きポリ袋を軽く揉んで漬けダレを馴染ませる。
空気をよく抜いてジップ付きポリ袋の口を閉じ、1時間漬け込む。

容器に6を盛り付けて完成。