Pickled Cucumbers in Vinegar
A crunchy and delicious side dish.
20 minutes
45kcal
1.0g
- Nutrition facts are for one serving.
- Recipe amounts have been modified for easier preparation.
- Time to marinate cucumbers is not included in the cooking time.
Ingredients(Servings: 4)
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Will stay good for up to days in the refrigerator.
Directions
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Wash and dry the cucumbers, cut into 1 cm (1/4 in) widths at an angle. Place on a plate with salt and compress with another plate for 30 minutes. Drain the plate afterwards. Peel the ginger and cut into strips.
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Mix and boil (A), add in the cucumbers and ginger strips, turn off the heat and leave to cool.
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Once cool, strain the marinade into a pot, boil once more and place in the cucumbers. Repeat this process once more then place on a plate with a compress on top and cool in the refrigerator.
Cooking Basics
Ginger - julienned
Peel the skin of the ginger, and cut thinly, gradually sliding and stacking the slices. Then thinly slice from end to end.
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