Pink Hue Pickles. I've been debating on putting this on here for like.a month. I really like it, but the blur of the flowers bothers me. Japanese pickles—known collectively as tsukemono—can easily go unnoticed as part of a washoku (traditional Japanese) meal.

In a bowl or glass measuring cup, combine the apple cider, sugar and kosher salt and whisk until the sugar and salt are completely dissolved. Add the water and stir to. Pickled ginger is served in Asian restaurants across the globe. You can have Pink Hue Pickles using 11 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Pink Hue Pickles

You need 5 of large jars 46 ounce each.
Prepare 3-1/2 quarts of white distilled vinegar.
Prepare 1/2 cup of Pink Himalayan salt.
Prepare as needed of Cucumbers pickling sized.
It's 1 tablespoon of yellow mustard seeds.
It's 1 teaspoon of coriander seeds.
You need 5 tablespoon of Pink Himalayan salt.
You need 5 leaf of Bay leaves.
It's 1-1/2 quarts of water.
Prepare 1-2/3 cup of sugar.
Prepare 1 cup of confectionery sugar.

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Pink Hue Pickles instructions

Boil the vinegar, 1/2 cup salt, 1-2/3 cup sugar, 1-1/2 quarts of water, and 1 cup confectionery sugar..
Add mustard seeds and coriander seeds to the jars along and the bay leaves. Pack sliced and whole Cucumber and add tablespoon of salt to each jar..
Or add to the bottom before adding Cucumber.
Add boiling solution to jars and seal.
I did 2 jars of sliced and 3 jars of whole..
Set in a cool dark place for 6 weeks refrigerate after opening. I hope you enjoy!.

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