Sweet and sour cucumber pickled
The key is to rub the cucumbers thoroughly with salt to remove all moisture before pickling. Using whole Japanese pepper gives it a Chinese flavor
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Cut the cucumber into bite-sized sticks, sprinkle with salt, rub in, and leave for about 5 minutes. Once enough water has been released, rinse with water and wipe off the water thoroughly with kitchen paper. Place the cucumber in an airtight container (such as a glass jar)
2
Make the pickling liquid: Mix sugar and vinegar in a bowl
3
Heat a frying pan with salad oil, add the chili peppers and fry until the oil temperature reaches around 180-190°C
4
Remove the frying pan from the heat and add the Japanese peppercorns. While the oil is still hot, add it to the bowl in [3], and once it has cooled, pour it into the container in [2]
5
Let it sit in the refrigerator overnight and it's done
material
-
- Cucumber
- Two
-
- salt
- 1 tsp
-
[Sweet and sour pickling liquid]
- sugar
- 100g
-
- vinegar
- 100cc
-
- Powdered pepper
- 2g
-
- Salad oil
- 1 tablespoon
-
- Eagle's Claw
- 2g
[PR]
Seasonal Recommendations
It's perfect as a New Year's gift or as a treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
January Limited Time Sale Items [Limited Time Offer: Up to 7,000 yen off] A portable rechargeable battery and solar panel set is now on sale, perfect for emergencies
