Myoga pickles
The key to making pickles is to thoroughly salt the vegetables before soaking them in the pickle liquid. This will remove the moisture from the vegetables and improve the flavor soaking in.
How to make it
1
Place the pickle liquid ingredients in a pot and bring to a boil over high heat.
2
Remove the cucumbers and cut into 3 equal lengths, then cut into halves. Cut the peeled new ginger into thin slices and half the myogata.
Lightly sprinkle salt and rub it with salt, then leave it for about 10 minutes, wipe off any moisture with kitchen paper or something similar.
3
Put [2] in the boiled pickle solution and leave it at room temperature. Add lemon zest and lemon juice to improve the flavor.
4
Leave for about 2 hours and then place in a bowl once the flavor has soaked. Serve with chopped bay leaves, pepper grains and lemon zest.
material
-
- Myo
- 10 bottles
-
- Cucumber
- 1 bottle
-
- New ginger peeled
- About 70g
-
[Pickle liquid]
- vinegar
- 200cc
-
- White wine
- 100cc
-
- water
- 100cc
-
- sugar
- 60g
-
- salt
- 5g
-
- Pepper grain
- 5g
-
- Laurier
- 1 piece
-
- Lemon juice
- A little
-
- Lemon skin
- A little
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