Food recipes
Pickled "Kyu-chan" Cucumbers
Pickled "Kyu-chan" Cucumbers Ingredients: pickles, cucumber, sour salt, table spices, ginger, ground soy sauce made from soy (tamari) sugars, brown vinegar, distilled Directions: Rub the salt into the cucumbers, then...
Pickled "Kyu-chan" Cucumbers
Ingredients:
pickles, cucumber, sour
salt, table
spices, ginger, ground
soy sauce made from soy (tamari)
sugars, brown
vinegar, distilled
Directions:
Rub the salt into the cucumbers, then let sit for about 30 minutes.
Lightly rinse, then drain.
Combine the ingredients in a frying pan, bring to a boil, then add the cucumbers from Step 1 together with the ginger.
Turn off the heat when it comes to a boil, then cover with a lid.
Cool them until they become cool to the touch.
Turn them over occasionally to evenly coat the cucumbers in the pickling juice.
Once they are cool to the touch, transfer the cucumbers to a tray.
Boil the pickling juice once more.
Return the cucumbers to the frying pan, turn off the heat, cover, then let cool.
Once they are completely cool, transfer the cucumbers and pickling juice to an airtight bag or resealable container, then store in the refrigerator.
Slice them diagonally, in rounds, or munch on them whole--Enjoy!
Ingredients:
pickles, cucumber, sour
salt, table
spices, ginger, ground
soy sauce made from soy (tamari)
sugars, brown
vinegar, distilled
Directions:
Rub the salt into the cucumbers, then let sit for about 30 minutes.
Lightly rinse, then drain.
Combine the ingredients in a frying pan, bring to a boil, then add the cucumbers from Step 1 together with the ginger.
Turn off the heat when it comes to a boil, then cover with a lid.
Cool them until they become cool to the touch.
Turn them over occasionally to evenly coat the cucumbers in the pickling juice.
Once they are cool to the touch, transfer the cucumbers to a tray.
Boil the pickling juice once more.
Return the cucumbers to the frying pan, turn off the heat, cover, then let cool.
Once they are completely cool, transfer the cucumbers and pickling juice to an airtight bag or resealable container, then store in the refrigerator.
Slice them diagonally, in rounds, or munch on them whole--Enjoy!