Easy Pickled Cucumbers Recipe | Ready in 1 Day! Summer Meal Prep

Overview

A recipe for pickled cucumbers made with everyday pantry staples. Using small or thin cucumbers, this recipe requires no special spices and is ready to eat after pickling for just one day. The key is to briefly blanch the cucumbers before pickling, which preserves their crunchy texture and refreshing tang. Perfect as a palate cleanser, appetizer, or sandwich filling, this is an excellent way to use up a large batch of cucumbers, including those thinned from home gardens.

Video Timestamps

• 00:00料理紹介
• 00:14ピクルス液を作る
• 02:19瓶を準備する
• 02:43キュウリを切る
• 03:15!!きじまのちょいコツ!!
• 05:43ピクルス液を注ぐ
• 07:221日漬けると
• 07:48試食セルフ食レポ
• 08:50材料のおさらい

Key Tips

• Pickling Liquid
  • Combine the vinegar, sake, water, sugar, salt, red chili pepper, and coarsely ground black pepper, then heat. Turn off the heat once the sugar and salt are completely dissolved. Be sure to cool the liquid before using.
• Prep (Sterilizing)
  • Sterilize the storage jar by boiling it or pouring boiling water over it. Ensure it is completely clean before adding the cucumbers.
• Prep (Cutting)
  • Cut the cucumbers into bite-sized pieces (such as sticks or rounds) for pickling. Adjust the length to fit the size of your jar.
• Quick Tip (Blanch)
  • Sprinkle salt on the cut cucumbers, rub them, and briefly blanch in boiling water for about 30 seconds to 1 minute. This removes excess moisture, helps the liquid absorb, and keeps them crunchy.
• Pickling
  • Pack the blanched and drained cucumbers into the jar, then pour in the cooled pickling liquid. Make sure the cucumbers are completely submerged.
• Storage & Serving
  • They are ready to eat after pickling in the refrigerator for 1 day. Enjoy the refreshing tartness and crunchy texture.
• How to Use
  • Perfect as a palate cleanser or appetizer, and also goes wonderfully with sandwiches and salads.

* Tap ingredient names to find on Amazon

• Smallor thin cucumbers: 300g
• Salt(for prep): to taste
• Vinegar:100ml
• Sake:40ml
• Water:40ml
• Sugar:4 tbsp
• Salt(for pickling liquid): 1 tsp
• Slicedred chili pepper: 1
• Coarselyground black pepper: a pinch

Instructions

1. 1

   [Make the pickling liquid] Combine 100ml vinegar, 40ml sake, 40ml water, 4 tbsp sugar, 1 tsp salt, 1 sliced red chili pepper, and a pinch of coarsely ground black pepper in a pot and place over medium heat.

2. 2

   Once the sugar and salt are completely dissolved, turn off the heat and let the pickling liquid cool to room temperature.

3. 3

   [Prepare the jar] Sterilize the storage jar by boiling it or pouring boiling water over it, ensuring it is clean.

4. 4

   [Cut the cucumbers] Cut the cucumbers into sticks or bite-sized pieces to fit your jar and preference.

5. 5

   [Prep] Sprinkle salt over the cut cucumbers and rub them to draw out excess moisture.

6. 6

   [Blanching (Quick Tip)] Briefly plunge the cucumbers into boiling water, blanching them for about 30 seconds to 1 minute, then remove them immediately. This removes excess moisture, allowing the pickling liquid to absorb well while keeping them crunchy.

7. 7

   Drain the blanched cucumbers in a strainer and shake off any excess water thoroughly.

8. 8

   [Pickle] Pack the cucumbers into the sterilized jar and pour the cooled pickling liquid over them until they are fully submerged.

9. 9

   Close the lid and pickle in the refrigerator for 1 day.

10. 10

    After 1 day, once the flavors have thoroughly infused, they are ready to eat. Enjoy them as a palate cleanser, appetizer, or as a topping for sandwiches and salads.

About きじまごはん 【料理家きじまりゅうた公式チャンネル】

きじまごはん 【料理家きじまりゅうた公式チャンネル】

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