Mini cucumber pickle
Mini cucumbers don't have a stronger scent than regular cucumbers, but their skin is soft and soft, and there are no fine thorns on the surface, so they are very easy to eat. In addition, it is easy to carry around because it is small and you can eat it at once without cutting it, so more people carry it around when hiking. I enjoy eating it raw because it has a crunchy texture, but it is also good to apply it to various dishes such as cucumbers and pickles. I'm going to make mini cucumber pickles today.
6 serving
Within 30 minutes
밥심은국력
Ingredients
  • Cucumber
    10ea
  • Water
    2cup
  • Sugar
    1cup
  • Vinegar
    1cup
  • Flower salt
    1TS
  • Pickling Spice
    1TS
Cooking Steps
STEP 1/11
The cucumber dish I'm going to make today is not a pickle for cutting and dipping cucumbers, but a whole cucumber pickle. Increase the overall proportion when the amount increases.
STEP 2/11
When cooking cucumbers, soak 3 tablespoons of vinegar in cold water for 5-10 minutes and rinse it two or three times in running water. Drain and remove the top. There's a difference between having a cucumber top and not having one, right?
STEP 3/11
Remember the ratio of 2 cups of water, 1 cup of vinegar, 1 cup of sugar, etc. is 2:1:1. Prepare 1 tablespoon of flower salt and 1 tablespoon of pickling spice. Pickling Spice contains various spices such as pepper, cloves, and bay leaves, and is a spice used to make pickles. It has to go in to have a deep flavor, so the unique taste of pickles is better.
STEP 4/11
Add two cups of water, one cup of sugar, one tablespoon of flower salt, and pickling spice.
STEP 5/11
Stir with a whisk and bring to a boil so that the sugar dissolves well. When it boils hard, boil for about 3 minutes and add 1 cup of vinegar. When it boils, turn off the heat. If you boil vinegar for too long, the smell of vinegar disappears.
STEP 6/11
Boil water in an electric pot and pour it into a glass bottle to disinfect the bottle. It's a simple disinfection instead of hot water disinfection. Dry it until it is dry.
STEP 7/11
Put the cucumber in a glass bottle.
STEP 8/11
Pour in the hot sauce as it is.
STEP 9/11
The cucumber color is still blue.
STEP 10/11
The color of the blue cucumber turns yellow after an hour or two. Leave it at room temperature for about a day and put it in the refrigerator.
STEP 11/11
Mini cucumber pickle is done.
If you dip it in a whole, it tastes more crunchy. It's easy to put it in as an ingredient for a long sandwich. You can cut it and serve it with pasta or pizza. It goes well with fried rice.
Cooking review
3.00
score
  • 803*****
    score
    It tastes good, but I guess I had a lot of vinegar. I'll just put half of it in vinegar and try it.
    2024-04-30 09:11
Japchae Recommended recipe
  • 1
    I make japchae really simple, too. Stir-fried japchae
    4.72(18)
  • 2
    Making japchae easily and quickly
    4.83(12)
  • 3
    A more delicious japchae with a golden recipe
    4.87(15)
  • 4
    Live Information Box Golden Recipe Japchae (Japchae)
    4.93(14)
Bulgogi Recommended recipe
  • 1
    You can succeed without failing the golden recipe for beef bulgo
    4.87(30)
  • 2
    Successful recipe for Osam Bulgogi. 100% simple main dish
    5.00(35)
  • 3
    Without fail, pork and soy sauce bulgogi! Perfectly reproduced a
    4.83(40)
  • 4
    I only collected squid, bulgogi, and delicious things!! Squid an
    4.91(22)