Thinly slice the cucumbers into rounds about 0.7 cm thick.
Combine the marinating ingredients and cucumbers in a pot, and heat while stirring to evenly coat the cucumbers in the sauce.
Once it comes to a boil, immediately remove the cucumbers and fan them down to cool (or use an electric fan or hair dryer set on cold air mode).
Once the cucumbers are completely cool, return them to the pot, heat and evenly coat in the sauce.
Repeat Step 3.
Repeat Step 4.
Repeat Step 3. (By now the color of the cucumbers must be completely different, and the skin should look wrinkled. )
Once the cucumbers and sauce have cooled, put them in a jar, and store in the fridge. You can eat them the following day!
You can use these cucumbers in a Taiwanese-Style meat loaf.
Lǔ Ròu Fàn, or minced pork rice bowl, is another recipe that uses these cucumbers.
Here's a third recipe for Parboiled Vegetables Topped with Minced Pork.
Story Behind this Recipe
A long time ago, I bought a jar of pickled cucumbers in Taiwan and used them in many dishes, but since they are hard to find in Japan, I decided to make my own! After a lot of trial and error, I finally came up with this recipe! It tastes exactly like the real thing.
-Remove the cucumbers from the sauce as soon as it comes to a boil. If they simmer too long, the texture will change, so be careful!
-These will last for about a month, so I recommend making a large batch!