How to make Quick Japanese Pickles.(Asazuke cucumber recipe)Can be made in a minimum of 10 minutes.
■This time is a recipe for easy Quick japanese pickles.(Asazuke cucumber recipe)きゅうりの浅漬けの作り方(レシピ)
*Can be made in a minimum of 10 minutes.
▼Quick japanese pickles.(Quick pickled cucumber Japanese) [2-3 servings]
[Ingredients]
・Cucumber : 2
[Homemade pickle juice ingredients]
・Vinegar : 5g
・Salt : 10g
・Sugar : 20g
・Karashi : 5g (Japanese mustard)
▼ Behind the shooting
For pickles,
I made a video of Daikon radish soy sauce pickles last time.
This time is a recipe for lightly pickled cucumber that comes with when you eat a set meal in Japan.
It's easy because you can make it in 10 minutes at the shortest!
There are many ways to make lightly pickled cucumber,
This recipe is delicious with the basic recipe (´ ▽ ` *)
▼Please subscribe to my channel!
▼Harima's Recipe Official Website.
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・How do you make Japanese food?
・Is it easy to make Japanese food?
I am working on a video that solves this problem.
An introduction video of Japanese cuisine that can be easily cooked.
I am a Japanese chef. The name is Haruma. Please call me Haru or Haruma.
We deliver videos from Japan.
I would be pleased if you could introduce tradition, culture, history, temples, shrines and Japanese street food.
Recommended Japanese recipes that can be easily cooked.
Famous Japanese food recipes. Healthy (vegetarian) Japanese recipes.
I want to tell you some tasty Japanese food.
Thank you. I will also create a blog.
*Depending on the manufacturer, the seasoning may taste slightly thicker or thinner, so please adjust it to your liking.
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今回は、プロが作る「きゅうりの浅漬け」の簡単な作り方を紹介します。
■きゅうりの浅漬け(レシピ)2-3人前
[材料]
・きゅうり : 2本
[浅漬けの素]
・酢 : 5g
・塩 : 10g
・砂糖 : 20g
・練りからし : 5g
▼撮影の裏側
お漬物は前回「大根の醤油漬物」の動画を作りました。
今回は日本で定食を食べる時、付いてくるキュウリの浅漬けのレシピです。
最短10分で作る事が出来るので簡単です!
キュウリの浅漬けの作り方はたくさんありますが、
このレシピが基本的な作り方で美味しいです(´▽`*)
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・「日本の食べ物はどうやって作るの?」
・「日本料理を作るのは簡単ですか?」
この問題を私の動画で解決して頂けたら幸いです。
簡単に作ることができる日本料理の紹介動画です。
ご視聴ありがとうございます。
私は日本の料理人です。(蕎麦、うどん屋で働いています。) 名前は悠真(ハルマ)です。
「ハルマ」と呼んでください。 日本から動画を配信しています。
簡単に調理できるおすすめの日本のレシピ。
有名な日本料理のレシピ。
健康的な(ベジタリアン)日本のレシピ。
美味しい日本食をお話ししたいと思います。
また、伝統、文化、歴史、寺院、神社、日本の屋台の食べ物を紹介できたらとも思っています。
ありがとうございました。
ブログも作成する予定です
*調味料はメーカーにより味が若干濃くなったり薄くなったりする場合がありますので、お好みで調整してください。
■CHANNEL登録お願いします!/Please subscribe to my channel!
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■音楽/Music
▶前回の動画/Previous video
How to make Spinach ohitashi.(Cold salad with spinach soaked in soup stock)ほうれん草のお浸しの作り方(レシピ)
#japanesepickles #quickpickledcucumbers #japanesepicklesrecipe #pickledcucumberjapanese #quickjapanesepickles #quickpickledcucumberjapanese #tsukemono #tsukemonorecipe #tsukemonocucumber #typesoftsukemono #quickpickledvegetable
The BEST Dill Pickles We've Ever Eaten ????
***The recipe calls for 1/4 teaspoon of alum. I used 1/4 teaspoon but said 1 teaspoon. Sorry for my mistake ????
In this video I'm sharing a recipe I learned from Justin Metcalf. It produces the best crispy dill pickles I've ever made!
Justin's video about the recipe:
Justin's short showing how crisp the pickle is:
14 Day Pickles:
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FERMENTED PICKLES - The Best Old Fashioned Dill Pickle Recipe! (No Rambling)
These are truly the best fermented dill pickles! Using the old fashioned method of a salt pickles recipe, there is no vinegar added. With this lacto-fermented pickles recipe you will get the perfect pickle that is not only delicious, full of probiotics, but crunchy too! This video will show you how to ferment pickles in a jar plus how to ferment pickles in a crock. In addition, I include a FAQs section after the instructions that tells you how to know if your fermented pickles have gone bad, what to do if mold or kahm yeast form, and how to ferment pickles long term. Enjoy!
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NOTE ON FERMENTATION FAIL:
If your pickles fail to successfully ferment and you feel you did everything correctly, the culprit may be store bought cucumbers. Best to use cucumbers from a farmers market, garden or the like. I have even had 'organic' store bought cucumbers fail, not just commercial ones. Contrastly, I've had 100% success rate with garden and local farmer's market cukes.
FERMENTATION WEIGHT NOTE: I no longer recommend using a rock as a fermenting weight since some rocks have a softer mineral content and/or have 'grit' that can dissolve in water. Please watch the following video:
⭐DIY Fermentation Weight Ideas If You Don't Have Glass Weights:
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➡️PRINTER FRIENDLY INSTRUCTIONS:
NOTE! I have changed the brine concentration to 3% in the written recipe. The video uses 4.25%. Either brine concentration works so feel free to use 4.25% from the video or 3% in the written recipe. I lowered the salt concertation to 3% due to requests for the salt to be reduced.
➡️WEBSITE:
????BUY ME A CUP OF TEA!
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➡️SHOP INGREDIENTS:
• BAY LEAVES:
• CLOVES:
• CORRIANDER SEEDS:
➡️SHOP FERMENTING EQUIPMENT:
• FERMENTING WEIGHTS, lead-free & heavy (4-pack):
• DIGITAL PH READER:
⭐Watch - How To Calibrate the PH Meter:
• FERMENTING CROCK + WEIGHT (1/2 gal):
• FERMENTING CROCK + WEIGHT (1.3 gal):
• FERMENTING JAR (1gal) + AIRLOCK LID:
➡️ SHOP ALL MY FAVORITE FERMENTING EQUIPMENT:
======================
MENTIONED + SUGGESTED VIDEOS:
⭐DIY Fermentation Weight Ideas If You Don't Have Glass Weights:
• Everything Fermentation Playlist:
• Fermented Red Kraut:
• 5 Types of Fermentation:
• 12 Essential Probiotics in Sauerkraut:
• Pickling vs Fermenting: What's The Difference?
• Can I Ferment In Vinegar?
• Fermented Green Sauerkraut:
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CHAPTERS:
00:00 Intro
01:26 Ingredients
01:40 Brine
03:05 Jar Pickles
07:15 Crock Pickles
08:53 Taste & Crunch Test
10:30 How To Store
10:53 Ingredient Measurements
12:40 Pickles Gone Bad?
14:05 Mold & Kahm Yeast
16:00 Airlock Lids
17:10 Long Term Fermentation
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VIDEO CREDIT:
Alternative Fermenting Weight Footage (Food Wishes):
NOTE: This description contains affiliate links that allow the viewer to find the items mentioned or seen in this video. While I may earn a minimal sum when the viewer uses the links, there is absolutely no additional charge to you. There is no an obligation to use the links. Thank you for your support!
Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the CleanFoodLiving YouTube Channel, and related social media and written articles, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.
The Quickest Homemade Pickles Ever | Refrigerator Pickle Recipe
My FAVORITE hack for making QUICK pickles out of almost any vegetable! Cucumbers, beets, carrots, etc! No canning required. *CLICK SHOW MORE FOR RECIPE*
SUPPLIES:
My favorite salt (Redmonds):
Sugar:
Dill seeds:
Mustard seeds:
Where I purchase my canning jars online:
My Garden Hod (in the background of this video):
???? Quick Refrigerator Pickles Recipe
From The Prairie Homestead Cookbook: homesteadcookbook.com
Per Quart Jar You Will Need:
1 cup water
1 cup vinegar (white or apple cider)
1 tablespoon fine sea salt
1 tablespoon organic sugar
4 to 6 cucumbers, depending on the size (about 2 pounds)
2 cloves garlic
3 heads fresh dill or 1 tablespoon dried dill seeds
1 tablespoon yellow mustard seeds
1⁄2 teaspoon black peppercorns
1 bay leaf
Combine the water, vinegar, salt and sugar in a small saucepan. Bring to a simmer and stir until the salt and sugar is dissolved. Remove from the heat and let cool.
Trim the blossom ends from the cucumbers and cut the larger ones into spears, if desired.
In a clean 1-quart jar, combine the garlic, dill, mustard seeds, peppercorns, bay
leaf.
Pack the cucumbers on top. Fill the jar the rest of the way with the brine, taking care to cover the cucumbers completely.
Cap tightly and shake well. Icebox pickles can be eaten just a few hours after you make them, but the flavor vastly improves after at least 48 hours in the fridge. These pickles will last about 3 months, but the garlic flavor will intensify and the pickles will increase in spiciness the longer they sit in the refrigerator.
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Delicious pickles in 24 hours ???? #pickles #lifehacks #cooking
How to make pickled cucumbers
Learn how to make Spiced Salmon with Chilli Potatoes & Cucumber Pickle here:
This and more can be found in our August 2017 issue of Fresh Magazine!
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