How to make seasoned cucumber (pickled cucumber pickle)
In the hot weather, I make a pack of pickled cucumbers sold at the mart as a side dish for summer, and I eat the remaining cucumbers with cold cucumber soup with cold noodles stock. (Big drink: Measurement of rice spoon)
3 serving
Within 60 minutes
써지니
Ingredients
  • It's cucumber
    233g
  • Scallions
    6g
  • crushed garlic
    0.4TS
  • Sesame
    little
  • Red pepper powder
    1TS
  • Oligosaccharide
    1.5TS
  • perilla oil
    1.5TS
Cooking Steps
STEP 1/10
After preparing 3 pickled cucumbers, cut both ends and cut them into 4-5mm thick pieces.
STEP 2/10
After receiving enough water to soak the cucumber salty paper in the bowl, rinse it by changing the water four to five times while rummaging with your hands.
STEP 3/10
Put the washed cucumber pickle in water for about 20 to 30 minutes, and then remove the salty taste of the pickled cucumber.
STEP 4/10
If the cucumber is not salty enough, squeeze the water out of the cucumber using a bag or a vegetable dehydrator.
STEP 5/10
Slice the chives, prepare 0.4 tablespoons of minced garlic, 1 tablespoon of red pepper powder, 1.5 tablespoon of oligosaccharide, 1.5 tablespoon of perilla oil, and sesame seeds.
STEP 6/10
Put the dried cucumber in a bowl and add minced garlic and chives.
STEP 7/10
Add pepper powder, oligosaccharide, and perilla oil.
STEP 8/10
Wear disposable plastic gloves and mix them with your hands so that the seasoning is evenly soaked.
STEP 9/10
If it tastes bland, add salt, and if you want to eat it redder, add red pepper powder and mix it again.
STEP 10/10
Lastly, if you sprinkle sesame seeds, you are done making pickled cucumbers, salty and seasoned cucumbers.
Pickled cucumbers have different salinity, so soak them for about 20 minutes, taste one cucumber, and take them out if the salty taste suits your taste. If you have leftover cucumber after making seasoned cucumber, try making cold cucumber soup with cold noodle broth.
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