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Before you jump to Pickled "Kyu-chan" Cucumbers recipe, you may want to read this short interesting healthy tips about Ways To Live Green And Save Money In The Kitchen.
Until fairly recently anyone who expressed concern about the destruction of the environment raised skeptical eyebrows. Those days are over, and it seems we all recognize our role in stopping and perhaps reversing the damage being done to our planet. Unless everyone begins to start living more green we won’t be able to fix the problems of the environment. These types of modifications need to start happening, and each individual family needs to become more environmentally friendly. Here are a number of tips that can help you save energy, mainly by making your cooking area more green.
You may prefer cooking food with your oven, but using a microwave instead will cost you much less money. The energy used by cooking in an oven is definitely greater by 75%, and possibly this little bit of knowledge will spur you on to use the microwave more frequently. Countertop appliances will certainly boil water or even steam vegetables faster than your stove, and use a lot less electricity. You will be forgiven for thinking that an automatic dishwasher uses more energy than washing dishes the old-fashioned way, but you would be wrong. You get the highest energy savings by fully loading the dishwasher before commencing a wash cycle. Don’t dry the dishes with heat, make use of the cool dry or air dry options to increase the money you save.
The kitchen by itself gives you many small means by which energy and money can be saved. It is reasonably straightforward to live green, of course. A lot of it is simply utilizing common sense.
We hope you got insight from reading it, now let’s go back to pickled "kyu-chan" cucumbers recipe. To cook pickled "kyu-chan" cucumbers you need 6 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to cook Pickled "Kyu-chan" Cucumbers:
- Get 600 grams Cucumbers
- Provide 2/3 tsp Salt
- Use 20 grams Ginger (julienned)
- Get 180 ml ● Soy sauce
- Use 120 grams ● Sugar (light brown sugar)
- Prepare 30 ml ● Vinegar
Steps to make Pickled "Kyu-chan" Cucumbers:
- 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!
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