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Steps to Make Ultimate Homemade Pickled Cucumbers – Just Like "Kyuuri no Kyuuchan"

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When you go grocery shopping, be sensible about it. Making good decisions when obtaining groceries means that you’ll be able to eat nutritious meals without a lot of effort. Think about it: you aren’t going to want to deal with a hectic store or a long drive through line at the end of the day. You want to go to your apartment and make something from your kitchen. Fill your pantry shelves with healthy foods. By doing this, even when you choose that you want something greasy or not super nutritous, you will still be choosing items that are healthier for you than you would probably choose while running into a store or fast food restaurant.

There are all sorts of activities that you can do to get healthy and balanced. Extensive gym visits and narrowly defined diets are not always the answer. You can do tiny things each day to improve upon your health and lose weight. Make sensible choices every day is a great start. Wanting to get in as much physical activity as possible is another. Remember: being healthy isn’t just about losing weight. It has more to do with making your body as powerful as it can be.

We hope you got benefit from reading it, now let’s go back to homemade pickled cucumbers – just like "kyuuri no kyuuchan" recipe. To cook homemade pickled cucumbers – just like "kyuuri no kyuuchan" you need 6 ingredients and 11 steps. Here is how you do it.

The ingredients needed to make Homemade Pickled Cucumbers – Just Like "Kyuuri no Kyuuchan":

  1. You need 1 kg of Cucumbers.
  2. You need 1 tsp of Salt.
  3. Use 20 of to 30 grams Ginger (julienned).
  4. You need 300 ml of ●Soy sauce.
  5. Take 200 grams of ●Sugar (light brown sugar).
  6. Use 50 ml of ●Vinegar.

Steps to make Homemade Pickled Cucumbers – Just Like "Kyuuri no Kyuuchan":

  1. Slice the cucumber about 7 to 8 mm thick. Sprinkle with salt and leave for about 30 minutes..
  2. Put the ● ingredients in a pan and bring to a boil. Drain the cucumber from Step 1 (after they have rested for 30 minutes), and add them with the juilenned ginger to the pan. Turn off the heat..
  3. Leave the pan to cool down to room temperature. When it has cooled, take the cucumber and ginger out..
  4. Bring the liquid to a boil again. Put the cucumber and ginger back in the pan, turn off the heat and leave to cool again..
  5. When it has cooled down completely, transfer to a jar with a lid and store in the refrigerator..
  6. You can eat it as soon as it's cooled down in Step 5, but it tastes a lot better the next day!.
  7. Don't throw the pickling liquid a way! Keep it and make another batch of pickles with it..
  8. I chopped some of the pickles up finely and added it to mayonnaise to make tartare sauce. It was delicious..
  9. I used the left over pickling liquid after making a 3nd batch of pickles with it for "Easy and Healthy Oil-free Grilled Horse Mackerel with Nanban Sauce" -. So thrifty and eco-friendly..
  10. I made a "Shibazuke" variation by adding yukari (salted dried red shiso leaf powder). Wow, it really became shibazuke!.
  11. I added a whole cucumber version of this pickle -..

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