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45minutes
Remove the calyx from the cucumber, peel the tip, and peel vertically in 3 places with a peeler.
Sprinkle with salt and leave for about 30 minutes.
Add sugar, salt, shochu and vinegar and mix.
Put the cucumber and pickled sauce that have been washed off the salt in a storage container and soak for a day to complete.
・ The tip of the cucumber has a bitter taste, so it is recommended to peel it off.
・ By peeling the skin, the taste is easily absorbed.
・ If you like, you can add salted kelp and hawk claws and soak them.
・ Mix the pickled sauce well to dissolve the sugar.
・ Cooking time is described by omitting the time to soak for one day.
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