Making handmade cucumber pickles with mini cucumbers raised by t
I'm doing a weekend farm in Ganghwado Island, and I planted a lot of mini cucumbers for pickles this year. The cucumbers grew quickly in the hot summer, so we can finally make homemade pickles
4 serving
Within 30 minutes
몽마망momㆍmaman
Ingredients
  • Sugar
    1Cup
  • Water
    2Cup
  • Vinegar
    1Cup
  • Pickling Spice
    1/2T
  • bay leaf
    2piece
  • Salt
    1/2T
Cooking Steps
STEP 1/5
Put 1 cup sugar and 2 cups water in a pot.
STEP 2/5
I added 1/2T of pickling spice, 2 bay leaves, and 1/2T of salt. I added lemon salt that I made before.
STEP 3/5
Boil the sugar until it melts and add 1 cup of vinegar. If you put it in from the beginning and boil it, the scent of vinegar disappears, so put it in later and boil it only once.
STEP 4/5
Put mini cucumbers in a sterilized bottle and pour the boiled pickle sauce. You have to pour it right away when it's boiling so that the cucumber doesn't soften and maintains a chewy texture
STEP 5/5
The bottle containing the cucumber pickle is upside down, left in the refrigerator for about a day, and then stored in the refrigerator for about a week to complete the delicious handmade cucumber pickle!!!
Making lemon salt: Stir-fry lemon zest and lemon juice with bay salt and dry. It's good to use for fish dishes and dressing. Bottle disinfection: Put the bottle upside down in a pot and bring to a boil, take it out and cool it down. The hot steam evaporates immediately and the water disappears without wiping it.
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