Cucumber Soy Sauce Pickles

Name: Cucumber Soy Sauce Pickles
Total time: 20 min
Yield: 1780.4 g
Ingredients: Cheongyang Chili Pepper 10.4 pcs; Onion 70 half (1/2); Fresh Cucumber 900 pcs; White Sugar 200 g; Brown Rice Vinegar 100 ml; Water (Mineral Water) 400 cup; Soy Sauce 501 100 g

Our table recipe

Cook 20 min Difficulty EASY 1,065 kcal

#Diet #Low-Calorie #Vegan

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Ingredients

Main ingredients

Cheongyang Chili Pepper 2 pcs
Onion 1 half (1/2)
Fresh Cucumber 3 pcs

Seasonings/Sauce

White Sugar 200 g
Brown Rice Vinegar 100 ml
Water (Mineral Water) 400 cup
Soy Sauce 501 100 g

Nutrition summary

Carbohydrates 250.29 g 92%

Protein 20.46 g 8%

Fat 0.43 g 0%

Serving size 1780.4g

Cooking steps

1

Wash the cucumbers thoroughly and slice them thinly.
2

Salt the cucumbers for 10 minutes to remove excess moisture.
3

Squeeze the water out of the cucumbers thoroughly.
4

Mix soy sauce, vinegar, sugar, water, minced garlic, and red pepper powder to make the pickling sauce.
5

Pour the pickling sauce over the cucumbers and mix well.
6

Let it sit in the refrigerator for at least 30 minutes before serving.

Cucumber Soy Sauce Pickles

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