長期保存！キュウリの醤油漬け

長期保存！キュウリの醤油漬け

Today, we are going to cook soy sauce pickles with cucumbers. We get so many cucumbers everyday, so we can enjoy making so many menus with them. First, we wash 2kg of cucumbers (about 12 of them) cleanly, and cut the heads and butts off, then cut in 5 to 6cm. Then, we cut them in half and cut 5 to 6mm thin. One thing we have to be careful is that we leave the skin in every piece. This way we can keep the texture, and prevent them to be too soft. Once cutting all the 2kg is done, we put 2 table spoons of salt and mix and put the lid and weights of 2 to 3kg and wait for a night or so. This is after a night, and cucumbers became about a half in their sizes. We put them in a strainer and put a lid and weight on to squeeze out the water. We left another 30 minutes with the weights on top, and we put them in a freezer bag. Then we put soy sauce 400ml, sugar 200g, and vinegar 100ml. Once we put them all in the bag, we mix the ingredients and squeeze out the air from the bag and seal, then put it in a fridge. We mix it every once in a while and save it in a fridge, this way we could preseve for about 6 months. Actually, we ate about an year old ones but we didn’t have any problem. If you eat it all early, we could still use the juice by putting fresh cut cucumbers in it. If you are not planning to preserve for so long, we can omit squeezing the water out with salt. Please keep in mind that you would like to eat earlier.

毎日毎日、10本ぐらいのキュウリができるので、保存しておくと便利で捨てずに済んで助かります。
今回紹介する醤油漬けは冷蔵庫に1年保存されていたものでも食べられたので、非常に長期保存に向いているようです。
ただし、1年保存は保障の限りではないので、半年ぐらいを目途に食べ終えるのが良いと思います。

材料：
　　キュウリ：　2㎏
　　塩：　大匙2杯
　　醤油：　400ml
　　砂糖：　200g
　　酢：　100ml
#キュウリ #漬物 #長期保存

このチャンネルは「謎の主婦」さんとのアライアンス関係にあります。ポップな弁当動画で楽しませてくれる彼女のチャンネルはこちら：　https://www.youtube.com/channel/UCx9UCQ9xVipQFA9jGB9c3Ug

※他にもこんなきゅうりの漬物があります。
きゅうりのカラシ漬け

簡単！きゅうりの焼酎漬け

夏野菜(きゅうりなど)の甘口寿司酢漬け

とても参考になるきゅうりのきゅーちゃんの作り方（他チャンネル）：
https://www.youtube.com/watch?v=cL9tN5pJJNM
https://www.youtube.com/watch?v=Ajg57_8UN9Q