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Pumpkin and zucchini pickled in lemon |

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[Countryside Soba Kawahara] Cooking / Pickles

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Ingredients

pumpkin : 100g
ズッキーニ : 100g
レモン : 1/2個
かえりちりめん : 30g
塩 : 小さじ1/4
はちみつ : 大さじ2

Time required

20minutes

Procedure

1) prepare the pumpkin 00:14
Gradually remove the pumpkin skin with a knife.
Cut into strips and place in a thick nylon bag.
2) Prep the zucchini 01:03
Cut off the stem of the zucchini and cut it into 3 equal parts lengthwise.
Cut into strips and place in a thick nylon bag.
3) prepare the lemon 01:47
Cut the lemon in half.
Squeeze the juice and put it in a thick nylon bag.
Thinly slice each seed and place in a heavy-duty nylon bag.
4) 漬ける 02:16
Place the Kaeri Chirimen, salt, and honey in a thick nylon bag containing the ingredients.
Mix well and knead.
let the air out.
Refrigerate for 2-3 hours to complete.

Point

・If you leave a little of the pumpkin skin on, the texture and finish will be better.
・Because the zucchini becomes smaller when pickled, cut it into large pieces.
・If you don't have zucchini, you can use cucumber instead.
・We use domestically produced lemons.
・If you don't have domestic lemons, wash them thoroughly and peel them thinly with a peeler.
・Calcium can be replenished by adding Kaeri Chirimen.
・If you don't use Kaeri Chirimen, reduce the amount of honey to 1 tbsp.
・The time required does not include the time spent in the refrigerator for 2-3 hours.
・Keeps for 2-3 days.