Pickled vegetables
(For 6 jars)
500 ml Kikkoman Seasoned Vinegar for Sushi Rice
500 ml water
2 tbsp Kikkoman Naturally Brewed Soy Sauce
1 tbsp salt
1 tsp sugar
6 cm ginger
2 red peppers
2 yellow peppers
1 cucumber
1 chili
1 tbsp black pepper corns
Thoroughly wash jars and lids with very hot water.
Slice ginger in thin slices, chop chili. Peel cucumber and cut into thick match sticks at the height of the jar.
Cut off the top of the peppers, take out the seeds and cut into long stripes. Fill the jars with peppers, cucumber, ginger, chili and pepper corns.
Using a pot, bring vinegar, water, salt and sugar to a boil. Boil for a few moments. Add soy sauce. Pour hot liquid into the jars and screw the lids on top. Flip the jar and put the lid on the bottom. Allow to cool down. Store at room temperature without direct exposure to sunlight.
15 июл 2018
