Homemade Refrigerator Pickles

Homemade Pickles（自家製ピクルス）

What kind of dish is homemade pickles??

Cucumber and paprika pickled in sugar, garlic and vinegar.

You can change the ingredients if you match the ingredients to about 400g.
Celery, radishes, carrots, zucchini, cauliflower, and lotus roots are also recommended. Parboil the root vegetables before pickling them.

I love this recipe and have made it many times ♡ This is the tartar sauce using this pickle. I ate chicken nanban with plenty of this tartar sauce. (˘︶˘♡)｡.:☆

What kind of food is pickles??

Pickles are vegetables that have been pickled in a seasoning liquid based on vinegar and spices.
Because it keeps for a certain period of time, it has been made as a preserved food overseas for a long time.
Characterized by its sweet and sour refreshing taste, it can be eaten as it is as a snack, or used as a side dish or as a hamburger ingredient.

“Pickles” are listed in the “sweet pickle“, which is pickled in vinegar with various spices and sweeteners added, and the “sour pickle“, which is pickled in salt and then fermented with lactic acid for a strong sour taste.

The most commonly available type is the non-fermented type. Pickled small cucumbers (gherkins) are often sold in supermarkets.

The fermented type basically does not use vinegar, and is fermented with only salt and water to create a sour taste. Sauerkraut made with cabbage and salt is a fermented pickle.

The difference between marinating and pickling is the length of time the ingredients are soaked in the seasoning liquid. While marinades are soaked for several hours as part of the cooking process, pickles can be stored for a long time, from a week to several months.

Pickles and “Japanese tsukemono” have some differences in seasoning and flavor, but in a broad sense they can be considered the same thing.

NUTRITION FACTS

70 kcal　Protein 0.3 g　Fat 0 g　Carb 18.3 g　Salt Equivalent 1.1g

※This value refers to the nutrient content per 100g of pickles in the Food Composition Tables.

INGREDIENTS

cherry tomato 100g
cucumber 150g
paprika 150g
☆garlic 8g
☆water 250g
☆vinegar 100g
☆bay leaf
☆salt 20g
☆sugar 25g
☆pepper moderate amount
☆red pepper 1g

COOKING INSTRUCTIONS

☆*:.｡.Sterilize the jar with boiling water. Do not touch vegetables with bare hands, use clean chopsticks.

➀ Cut the cucumber and paprika into chunks or strips.

② Cherry tomatoes remove the calyx and wash.

③ Peel the garlic cloves and cut off the tough parts.

④ Put water, vinegar, garlic, bay leaves, salt, sugar, pepper and red pepper in a pot and bring to a boil.

⑤ Turn off the heat and let the seasoning liquid cool down.

⑥ Put cherry tomatoes, cucumbers and paprika in a jar and pour seasoning liquid.

⑦ You can pickle it and eat it from the next day. Eat up within ７days.

naokoan

I’m Naoko. After graduating from a registered dietitian training school, I am working as a registered dietitian at a hospital in Japan. I love to cook and eat delicious food. I make recipes with calorie counting. The reason why all the ingredients are written as “g” is to accurately calculate calories. I am especially good at cooking with pressure cookers and ovens. I would like to introduce the recipe to foreigners who are interested in Japanese food. So I started writing Japanese home cooking recipes on my blog in English. 大学卒業後、管理栄養士として病院で勤務しています。レシピはカロリー計算を出来るだけ正確に行いたいので“g”で表記しています。日本の家庭料理のレシピを英語で紹介しています。圧力鍋とオーブンを使う料理が得意です。日本食・和食に興味を持ってもらえたら嬉しいです。よろしくお願いします(*ˊᵕˋ)♡‧₊

ピクルスってどんな料理？？

キュウリとパプリカを砂糖、ニンニク、酢で漬けたもの。

具材は400g程度に合わせて頂ければ変更可能です。セロリ、大根、にんじん、ズッキーニ、カリフラワー、レンコンなどもおすすめです。根菜類は漬ける前に下茹でします。

このレシピが大好きで何度も作っています♡

こちらはこのピクルスを使ったタルタルソースです。チキン南蛮にたっぷりかけて食べました(*˘︶˘♡)｡.:*☆

ピクルスってどんな食材？？

ピクルスとは、酢や香辛料などをベースとした調味液に、野菜などを漬け込んだものを指します。
一定期間日持ちがするため、海外では古くから保存食として作られてきました。
甘酸っぱいさわやかな口当たりが特徴で、そのままおつまみとして食べるほか、料理の付け合わせやハンバーガーの具材など、さまざまなシーンで活躍しています。

「ピクルス」には、さまざまな香辛料や甘味料を加えた酢に漬けた「スイートタイプ」と、塩に漬けて乳酸発酵させて酸味を強くした「サワータイプ」があります。

一般的に手に入りやすいのは発酵させないタイプのものです。小型のきゅうり（ガーキン）を漬けたピクルスは、スーパーでもよく販売されています。

発酵させるタイプは基本的に酢を使わず、塩と水だけで発酵させて酸味を出します。キャベツと塩で作るザワークラウトは発酵ピクルスです。

マリネとピクルスの違いは、食材を調味液に浸す時間の長さです。マリネは調理プロセスの一環として数時間浸漬されますが、ピクルスは 1 週間から数か月まで長期保存できます。

ピクルスと「日本の漬物」は味付けや風味に多少の違いはありますが、広い意味では同じものと考えて良いでしょう。