Slice the cucumber about 7 to 8 mm thick. Sprinkle with salt and leave for about 30 minutes.
Put the ● ingredients in a pan and bring to a boil. Drain the cucumber from Step 1 (after they have rested for 30 minutes), and add them with the juilenned ginger to the pan. Turn off the heat.
Leave the pan to cool down to room temperature. When it has cooled, take the cucumber and ginger out.
Bring the liquid to a boil again. Put the cucumber and ginger back in the pan, turn off the heat and leave to cool again.
When it has cooled down completely, transfer to a jar with a lid and store in the refrigerator.
You can eat it as soon as it's cooled down in Step 5, but it tastes a lot better the next day!
Don't throw the pickling liquid a way! Keep it and make another batch of pickles with it.
I chopped some of the pickles up finely and added it to mayonnaise to make tartare sauce. It was delicious.
I used the left over pickling liquid after making a 3nd batch of pickles with it for "Easy and Healthy Oil-free Grilled Horse Mackerel with Nanban Sauce" - Recipe ID: 895613. So thrifty and eco-friendly.
I made a "Shibazuke" variation by adding yukari (salted dried red shiso leaf powder). Wow, it really became shibazuke!
I added a whole cucumber version of this pickle - Recipe ID: 1323809.
Story Behind this Recipe
I received some of this from a neighbor and was amazed - it was just like Kyuuri no Kyuuchan! I didn't know you could make it at home! So, I asked my neighbor for the recipe.
These are rather assertively flavored. If they are too strong for you, increase the cucumbers or reduce the flavoring ingredients.