Japanese Pickles Recipe

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7 hours ago These spicy, tangy pickles are great on a summer sandwich or burger, or as a side for stir-fry or grilled fish or pork. These spicy, tangy pickles are great with sushi, …

Rating: 5/5(1)

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9 hours ago Tsukemono can be made via a wide array of techniques with vegetables and fruits fermented in salt, soy, miso, and even beds of rice bran …

Estimated Reading Time: 2 mins

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8 hours ago 2 to 3 small turnips, peeled, sliced into 1/4-inch thick rounds, each cut into 4 pie-like wedges. 8 to 10 red radishes, cut into thirds. In a storage container stir together the vinegar, salt, sugar, chile and zest until the sugar is …

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9 hours ago Japanese pickles are inherently salty as the process is not only intended to preserve the vegetables, Tsukemono are eaten as a condiment for …

Rating: 4/5(2)
Calories: 15 per serving
Category: Condiments & Pickles
1. If you are using a different quantity of vegetables, weigh them, and then multiply that number by .03. This will give you the amount of salt to add. For example, in this recipe, we're using a total of 685 grams of vegetables, and 3% of 685 is about 20 grams of salt.
2. Toss all of the ingredients together and pack them into a large zipper bag.
3. Press out any excess air from the bag and seal it. Put the bag in a tray and cover with another smaller tray that's weighted down with cans.
4. The asazuke is ready to eat when the cabbage has released a lot of liquid and has become translucent.

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2 hours ago Add 1 tsp of salt into the mixing bowl and mix well with the cucumbers. Set the cucumbers aside for at least 10 minutes. Create a cross …

Reviews: 1
Total Time: 1 hr
Category: Appetizer, Side Dish
1. Cut and peel the cucumbers to desired sizes. (I did some bite-sized slices and some larger pickle shaped pieces)
2. Add 200 mL into a measuring cup
3. Squeeze out the water from the sliced cucumbers and place into a container

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2 hours ago Step 1. Place Persian cucumbers in a bowl; add salt and mix well. Let sit until cucumbers release their juices, about 10 minutes. Squeeze excess …

Rating: 4/5(8)
Total Time: 50 mins
Servings: 8
Calories: 51 per serving
1. Place Persian cucumbers in a bowl; add salt and mix well. Let sit until cucumbers release their juices, about 10 minutes. Squeeze excess juice from cucumbers and drain.
2. Whisk rice vinegar, white sugar, soy sauce, and sesame oil together in a bowl until sugar is dissolved; pour over cucumbers. Marinate for 30 minutes. Garnish with sesame seeds.

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6 hours ago Pickled Japanese Cucumbers Japanese Pickled Cucumbers. Hooray for Japanese Pickled Cucumbers! These are the easiest pickles you’ll ever make (and perhaps …

Rating: 4.7/5(16)
Estimated Reading Time: 5 mins
Servings: 3
Total Time: 1 hr 15 mins
1. Thinly slice the cucumber and place in a mixing bowl.
2. Sprinkle salt on the cucumbers, toss. Let sit for 10 minutes. Drain the water.
3. In a small bowl, dissolve the sugar in the rice vinegar. Pour over the salted cucumbers.
4. Cover and let sit in the fridge for at least 1 hour. Ready to eat!

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8 hours ago Crunchy with a puckeringly sour & sweet-tart flavor, Tsukemono are the Japanese pickles served alongside rice and miso soup. Find out more about the different types of Tsukemono you may encounter in a Japanese meal. Tsukemono (漬物), or Japanese pickles, are preserved vegetables that are pickled in salt, salt brine, or rice bran.

Reviews: 37
Estimated Reading Time: 7 mins

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1 hours ago Pickles or tsukemono (as they are known in Japanese) are essential to most meals in Japanese cuisine. They refer to all types of pickles regardless of their flavor or ingredients. Commonly, tsukemono is served with rice dishes or in a bento (lunch box), but they are often an acceptable side dish for any meal: breakfast, lunch, or dinner.

Rating: 4.3/5(26)
Total Time: 24 hrs 18 mins
Category: Appetizer, Side Dish, Snack
Calories: 73 per serving

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6 hours ago It’s one of the easiest Japanese recipes. All you need is just 3 seasonings! Prepare a big container or pickles jar. Cut vegetable you want to pickle. Put seasonings (1/4 …

Cuisine: Japanese
Total Time: 35 mins
Category: Side Dishes
Calories: 50 per serving
1. Prepare a big container or pickles jar. Cut vegetable you want to pickle.
2. Put seasonings (1/4 cup of vinegar, 1 tbsp of honey, a pinch of garlic salt) and vegetable in a container.
3. Shake it well. Then put it in a fridge for 30 mins (or a couple hours) and done!

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6 hours ago One of the great joys of living in Japan is experiencing the wide range of traditional Japanese pickles, or tsukemono, that are served with every meal.There are hundreds of varieties of tsukemono, but the major preservation techniques are salting, brining in vinegar, pickling in rice bran and fermenting in miso or sake lees.

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6 hours ago Japanese pickles are a snap to make. Pickles and KimChi recipe, and much much more, are in my New Cookbook, The Whole Foods Kosher Kitchen. We grew up eating pickles and all fermented foods: Not just what we in the US call pickles, but all things pickled: All vegetables, olives, lemons, apples, watermelon rind, butter, cheese, you name it.

Estimated Reading Time: 4 mins

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4 hours ago Cut the daikon into 0.5-1cm thick slices. (Approx ¼ inch) Deseed the chili and break it into small pieces. Using scissors, cut the dry kombu into thin strips. Place the sliced daikon back into the ziplock bag with 150g amazake, …

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6 hours ago Using salt to preserve foods is a practice that spans centuries, and the world as a whole. The Japanese have turned this process into a cultural …

Rating: 4.2/5(5)
Total Time: 8 hrs 10 mins
Category: Side Dish
Calories: 16 per serving
1. Slice cucumbers into thin rounds. Place in a bowl or tsukemono press and sprinkle with salt. Gently toss cucumbers and salt together, massaging salt into the surface until well coated. Add sesame seeds and toss again until combined.
2. Arrange cucumbers so they are mostly flat. Place kombu and peppers over the top.
3. If using a pickle press, place the lit on and tighten until the cucumbers are gently pressed tot the bottom.
4. If using a bowl, place a clean saucer over the cucumbers and weigh it down with a can of vegetables or other suitable weight.

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6 hours ago Pickles, known as tsukemono in Japanese, are a popular side dish, bar snack, and garnish. Traditionally, pickling was a technique implemented to preserve vegetables for weeks and months after picking. Nowadays Japanese pickles are an important part of Japanese cuisine. Here in the UK, the word 'pickles' evokes memories of tiny pickled onions

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4 hours ago Most recipes take less than 30 minutes to make and use the same combination of ingredients. The measurements are what makes each dish taste different. From traditional Japanese recipes to westernized ones, these are all easy and simple recipes to make. You’ll be having fun in the kitchen I promise all the while learning about the culture and

Reviews: 21
Estimated Reading Time: 7 mins

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1 hours ago It is a kind of Japanese pickles and is called “Fukujin Zuke.” If you have been to Curry shop in Japan, you may have found it on the table. You may see it as red. It is colored with a chemical seasoning. Recently brown one like above photo is major. Many of Japanese pickles are fermented, but Fukujin Zuke is not fermented.

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1 hours ago Step 1. Toss together cucumber slices and salt in a small bowl; let stand 5 minutes. Drain and rinse. Advertisement. Step 2. Toss together cucumbers, scallions, vinegar, …

Servings: 4
Calories: 18 per serving
Total Time: 10 mins
1. Toss together cucumber slices and salt in a small bowl; let stand 5 minutes. Drain and rinse.
2. Toss together cucumbers, scallions, vinegar, sugar, soy sauce, and sesame seeds in a medium bowl. Serve with fried chicken.

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9 hours ago Place cucumbers in a bowl, sprinkle with salt, and let sit for 5-10 minutes. Rinse cucumbers under cold water to remove salt. Mix together rice vinegar, sugar, and salt, stirring …

Rating: 4.5/5(5)
Total Time: 10 mins
Category: Lunch/Snacks
Calories: 36 per serving
1. Place cucumbers in a bowl, sprinkle with salt, and let sit for 5-10 minutes.
2. Rinse cucumbers under cold water to remove salt.
3. Mix together rice vinegar, sugar, and salt, stirring until sugar and salt dissolve.
4. Pour over cucumbers.

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1 hours ago Sanbaizu Tsukemono (Japanese Pickle) Recipe best www.thespruceeats.com. Tsukemono can be made via a wide array of techniques with vegetables and fruits fermented in salt, soy, miso, and even beds of rice bran with the live culture known as nukadoko.One of the most common tsukemono is made with sanbaizu, a combination of soy sauce, mirin, and rice wine …

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3 hours ago Let the vegetables pickle in the vinegar mixture for 2 hours, mixing them every half hour or so to ensure the the vegetables are evenly pickled. Step 7 Serve the pickled vegetables with a sprinkling of sesame seeds and serve immediately.

Servings: 4.5

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3 hours ago Every now and then I come up with a recipe so stunningly fantastic that the more common recipe I've adapted it from seems to pale in comparison. This is exactly the case with …

Reviews: 24
Servings: 12
Cuisine: Japanese
Category: Side Dish
1. Wash and trim ends off cucumbers. Slice them into any length you'd like however I'd recommend smaller spears. These are quite pungent! I sliced them into about 2 inch long pieces.
2. Pack the cucumbers tightly into a 12 ounce glass mason jars and add garlic and ginger.
3. Add soy sauce and sesame oil. Make sure the liquid is above the level of the cucumbers and leave at least one inch of space between the top of the liquid and the top of the jar. If the cucumbers rise above the soy sauce (even after a day or two), pack in a few additional spears to keep them firmly pressed against each other so they don't rise to the top. You could also use a weight to keep them under the liquid.
4. Let them ferment at room temperature for at least 3 days.

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2 hours ago The Japanese name for these pickles means “lucky god pickles.” This refers to a Japanese myth about the seven gods of fortune, and so the recipe typically includes seven …

Category: Appetizer, Side Dish
Estimated Reading Time: 7 mins
1. Slice the Napa cabbage crosswise, ¼ inch thick. Wash and drain well by squeezing them.
2. Grate zest of a yuzu fruit.
3. Slice the red chili peppers.
4. Gather all the ingredients and put in a large pot or container.

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8 hours ago Miso Pickles (Misozuke) 1/4- to 1/3-inch thick sliced (and peeled if necessary) firm vegetables such as carrots, broccoli, or turnips, or 1/4- to 1/3-inch thick sliced watery vegetables such as cucumber or daikon. 1. Combine the miso, garlic, mirin, and sake in a small mixing bowl to form a thick paste. Watery vegetables, like cucumbers and

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2 hours ago 12 hours ago · Pickled Plum x Kokoro Cares Limited Holiday Edition Box. 17 Vegan Japanese Recipes. Tamago Kake Gohan (卵かけご飯) Air Fryer Teriyaki Tofu. Eggplant, Okra, and Fish Stir Fry. Mabo Nasu (Japanese Style Eggplant Stir Fry) Vegetable Champon. Beyond Beef Hambagu ( …

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Just Now Heat the sugar and vinegar on the stove over low heat until the sugar dissolves. Remove the sugar-vinegar mixture from the heat and set aside to cool. Add the mixture to a …

Servings: 5
Estimated Reading Time: 3 mins
Category: Appetizer
Total Time: 20 mins
1. Scrub the daikon. Trim away the leafy green portion on top. Peel away any discolored portions of the skin.
2. Slice the daikon into short batonettes (essentially 2-inch-long French-fry-sized pieces). Place the daikon into a glass jar and set aside.
3. Heat the sugar and vinegar on the stove over low heat until the sugar dissolves. Remove the sugar-vinegar mixture from the heat and set aside to cool. Add the mixture to a glass jar.
4. Next, add the pickling salt, kombu, sake and red chili peppers to the sugar-vinegar mixture. Close the jar and shake well.

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6 hours ago Instructions. Use an inverted spoon to scrape off the thin, papery bits from the ginger. To cut super thin slices, use a mandoline or very sharp knife. …

Rating: 5/5(2)
Estimated Reading Time: 5 mins
Servings: 1.5

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8 hours ago 1. Prep the vegetables. Wash and scrubs cucumber skin to remove any wax, remove the seeds and cut into batons. Peel carrot, then cut carrot and celery sticks into batons …

Ratings: 7
Servings: 8
Cuisine: Japanese
Category: Side Dish, Vegetarian
1. Prep the vegetables: Wash and scrubs cucumber skin to remove any wax, remove the seeds and cut into batons. Peel carrot, then cut carrot and celery sticks into batons about the same size as cucumber batons. We want about 3 cups of vegetables.
2. Salt the vegetables: Combine 2 1⁄2 cups of water with a tablespoon of salt in a mixing bowl. Soak cucumber, carrot, and celery batons in the salt solution for two hours.
3. Pickle the vegetables: To make the pickling juice, boil rice vinegar, water, kombu, salt, and sugar in a pot. Remove the piece of kombu right before boiling.
4. Drain and pat dry vegetable batons. Arrange into glass jars along with red chilies. Fill the jars with pickling juice and seal. You should be able to fill three 8-ounce glass jars.

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4 hours ago Nukazuke (Japanese pickles) recipe Crunchy, salty and savoury, nukazuke are perfect as part of a Kyoto-style breakfast on a bowl of rice, or as a …

Cuisine: Japanese
Estimated Reading Time: 6 mins
1. In 2 batches, dry-roast 1kg rice bran in a wok over medium heat until roasted and fragrant (3-5 minutes). Cool.
2. Bring 1 litre water to the boil in a large saucepan, then add 150gm salt. Remove from heat, and stir until salt dissolves and mixture cools to room temperature.
3. Gradually add cooled rice bran, stirring well. The mixture should have the consistency of wet sand (you may need to add more water).
4. If you want to flavour the bran bed, add aromatics: dried chillies, dried, ground seaweed and ginger, say, or sake, beer or kombu tsuyu.

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1 hours ago Squeeze the excess moisture out of the radish and place the vegetable in a sterilised, airtight storage container. Pour in the pickling liquid, ensure all surfaces of the radish …

Reviews: 1
Category: Pickling
Cuisine: Japanese
Total Time: 40 mins
1. Peel the radish and then slice it thinly as desired (see notes).
2. Sprinkle with salt and leave for 2 hours in order to draw out moisture.
3. Place the salt, sugar, vinegar, water and turmeric in a saucepan and bring to a boil.
4. Continue stirring the pickling mixture until all the salt and sugar have dissolved. Set aside to cool down.

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3 hours ago Easy Japanese Pickled Cucumber. Wash the cucumbers and slice in thin coins. Place in a bowl and sprinkle the 2 teaspoons of salt on them, and set aside for five minutes. Rinse off the salt and drain the cucumbers. Combine all ingredients in a bowl. Place in a lidded container and let sit in the refrigerator for 24 hours.

Estimated Reading Time: 40 secs

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2 hours ago In Japan, _tsukemono_ or pickles are used as _hashi-yasume_, literally "chopstick resters", side dishes that have a totally different texture and flavor. So for instance if you had some grilled meat with a sweet-savory sauce as the main course, you might have some simple, crunchy pickled cucumber slices to go with it. This week I'll be posting some quick …

Estimated Reading Time: 3 mins

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4 hours ago Method. 1. Slice the carrot and cucumber into thin half-moons. Cut each leaf of the Chinese cabbage into half lengthways, and then into 3cm pieces. Combine the vegetables …

Servings: 2-4
Total Time: 30 mins
Category: Side Dish
1. 1. Slice the carrot and cucumber into thin half-moons. Cut each leaf of the Chinese cabbage into half lengthways, and then into 3cm pieces. Combine the vegetables in a press-seal bag and add the salt and fish sauce. Seal the bag, pressing out as much air as possible and massage the bag gently for a few minutes to distribute the salt and soften the vegetables. As the vegetables soften they will release their liquid.
2. 2. Squeeze more air out of the bag and place in the fridge with a weight on top for about 20 minutes.
3. 3. Serve with rice.
4. Tip: If you want to add extra flavour to the pickles, try a bit of ginger, citrus peel or sliced chilli in the mix. Other vegetables that work are radish and even Japanese eggplant.

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3 hours ago Pickling is a great way to preserve fresh vegetables, and today I’m gonna show you how to make Japanese Pickles, or Tsukemono, three different ways: Cucumber

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2 hours ago CitySprouts' student Cayley lends a hand to Chef Keith Pooler making tasty, tangy, crunchy zucchini pickles. An easy brine and a cool gadget called a Japanese pickle press make assembly a snap. Twenty-four hours in the fridge and you have a great accompaniment to burgers and dogs. Or toss some in a salad for a delicious sweet/tart contrast. We think, as Cayley …

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6 hours ago How To Make japanese pickles. 1. JAPANESE PICKLE PRESS METHOD: First of all, wash the veggies well. Strip some of the peel from the …

Cuisine: Japanese
Category: Other Salads
User Interaction Count: 14
Total Time: 20 mins

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8 hours ago Instructions. In a medium bowl, whisk together vinegar, soy, sugar, sesame oil and chili paste. Add cucumbers and scallions to bowl and toss well. Let sit at room …

Rating: 4/5(75)
Total Time: 5 mins
Category: Appetizer, Side Dish
Calories: 36 per serving
1. In a medium bowl, whisk together vinegar, soy, sugar, sesame oil and chili paste.
2. Add cucumbers and scallions to bowl and toss well. Let sit at room temperature for 15 minutes or longer before serving.
3. Garnish with black roasted sesame seeds.

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9 hours ago Pickled Turnip (Senmaizuke) is a Kyoto specialty food. Thinly sliced turnip is marinated in sweet vinegar with konbu and chilli. Crunchy turnip with …

Rating: 5/5(2)
Category: Appetiser, Side
Cuisine: Japanese
Total Time: 16 mins
1. Sprinkle salt over the turnip slices in a bowl. Mix well so that salt coats each slice.
2. Add the Marinade ingredients to a small saucepan and heat to warm up the liquid so that sugar dissolves. Let it cool down.
3. If the turnip slices are very soft, serve them by folding each slice once or twice so that they become bite sized. If not so soft, cut them into halves or quarters.

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6 hours ago This sugar free Japanese soy pickled garlic recipe, aka ninniku zuke, has a hint of sweet, sour, saltiness along with that crunch and pop of garlic! For garlic lovers, it goes well …

Rating: 4.4/5(8)
Total Time: 96 hrs 5 mins
Category: Appetizer, Pickles, Side Dish
Calories: 37 per serving
1. Gather all the ingredients.
2. In a stove top pot, add Monkfruit, Soy Sauce and distilled white vinegar. Bring to boil on high heat then remove from heat and let it cool down.
3. Once liquid is cooled, transfer sauce to a glass pickling jar.
4. Combine peeled garlic cloves and transfer to fridge. Let it pickle for at least 96 hours (4 days) before enjoying but we recommend waiting for 7-10 days for best flavors. Pickles should hold in the fridge for at least 8-12 weeks, if not longer.

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3 hours ago Crunchy and refreshing Japanese pickled cucumber made with just a few simple ingredients, salt, sugar, and Japanese mustard. For the complete recipe:http://

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2 hours ago 1 Hour Pickling Powder to Easily Make Japanese Style Pickles. 5 1. Regular Price: $2.47. Sale Price. $1.58. Time Until Shipping 2 days. Time Until Shipping as configured. Combining traditional methods and generations old know-how, with new technology and a recognition for customers wanting to enjoy authentic food, in a fast-paced modern society

Rating: 5/5(1)
Brand: TAKAHASHI SHOTEN

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6 hours ago Remove pots on top of cabbage. Drain all water, placing cabbage back into the pot. Add kombu and chile pepper. Step 3. Make tsukemono water by combining remaining …

Servings: 40
Calories: 8 per serving
Total Time: 48 hrs 30 mins
1. Place cabbage into a large pot and cover with 3 1/2 cups water, or more if needed to just cover cabbage. Add 2 tablespoons salt. Place 2 pots that nest within each other on top of the cabbage; place something heavy into the smaller pot so that it crushes down on the cabbage. Let sit for 24 hours at room temperature.
2. Remove pots on top of cabbage. Drain all water, placing cabbage back into the pot. Add kombu and chile pepper.
3. Make tsukemono water by combining remaining water, remaining salt, mirin, and monosodium glutamate in a large pot or bowl. Add to the cabbage pot and replace 2 pots on top. Let sit for another 24 hours at room temperature.
4. Transfer mixture to mason jars and refrigerate until ready to serve.

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7 hours ago Instructions. Peel the daikon, removing both ends and cut down the centre. Slice into half moons. 500 g daikon. Place them all in a large ziplock bag. Add sugar, salt, vinegar and yellow food dye (or tumeric). 100 g sugar, 20 g salt, 20 ml vinegar, 6 drops yellow food dye. Seal the bag and massage for a few minutes until the daikon is evenly

Rating: 5/5(4)
Calories: 481 per serving
Category: Condiment, Side Dish, Snack

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7 hours ago Aug 27, 2016 - Explore Michael Sanders's board "Japanese pickles", followed by 580 people on Pinterest. See more ideas about pickles, japanese pickles, pickling recipes.

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How do you make homemade sweet pickles?

Directions Place cucumbers, onions, pickling salt, and water in a large, non-reactive bowl. Cover and allow cucumbers to soak for 2 hours. Combine the vinegars, sugar, mustard seeds, turmeric, cloves, garlic, and peppers in a medium saucepan over high heat. Bring to a boil, reduce heat to medium and add the cucumbers and onions.

What are good recipe for pickles?

Directions Combine the salt and water in a pitcher and stir until the salt has dissolved. Rinse the cucumbers thoroughly and snip off the blossom end stem. ... Place the peppercorns, pepper flakes, garlic, dill seed and fresh dill into a 1-gallon crock. ... Check the crock after 3 days. ... More items...

What is the best refrigerator pickle recipe?

Directions Boil water, vinegar, salt and alum for 2 minutes and cool. Clean and pack cucumbers with onion, dill and garlic. Pour juice over all and refrigerate at least one month before eating. This recipe will make 3 quarts of liquid. Left over liquid can be stored in the refrigerator until you are ready to can more.

How tall will japanese cucumbers get?

Japanese cucumbers are vine-growing varieties that need a trellis system for support. This type of cucumber has a vigorous growth habit with varieties that can reach up to 8 feet tall.

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