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KYUIRI-NO-Q CHAN

The best Japanese cucumber pickles
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 10 minutes
Course all
Cuisine Japanese
Servings 6 serving

Equipment

  • 1 pot

Ingredients
  

  • 2 cucumbers ( about 150g)
  • 20 g ginger
  • 1 red chili
  • 50 ml Mirin
  • 70 ml Soy sauce
  • 25 ml rice vinegar

Instructions
 

  • Boil cucumbers for five minutes.
    Take them out and let them cool.
  • Shred the fresh ginger.
  • Cut the cucumber into 8 mm in thickness (1/3 of an inch.)
  • Pour the seasonings into a pot and bring it to a boil.
  • Add prepared cucumber and let it boil again. When it reaches a boil stop cooking and let it cool
Keyword cucumber, japanese pickles, japanese tsukemono, pickles, tsukemono