How to make pickled cucumbers in Northeastern sauce

Cooking is a science and of course a skill. Only with a good method can we make delicious dishes. Today I will introduce to you a method of making pickled cucumbers with Northeastern sauce that is both delicious and pleasing to the eyes!

1.1 Put the pickled cucumbers, green peppers and small red peppers in a clean gauze bag.

2.2 Wash the cucumber and green pepper, remove the cucumber pulp, remove the seeds of the green pepper and cut into chopstick-thick strips, cut the small red pepper into oblique sections and put them in a large container, add 5 spoons of salt, mix well to remove the water, and marinate for about one night.

3. Wrap the bottom of the kimchi jar with plastic wrap and press it for 19 hours to squeeze out the water. Because the cucumbers are grown at home, they have more water. I poured out half a basin of the squeezed water, then continued to press, and poured out another half basin of water before the pressing was successful.

4. Put the pressed cucumber into a bowl, add the pre-cut garlic slices (8 cloves), 2 spoons of sugar, 2 spoons of white wine, a spoon of MSG, and a large bowl of soy sauce and mix well.

5. Mix well and put into a dry fresh-keeping box.

6. Cover and store in the refrigerator for one or two days before eating.

Seeing this, don’t be scared by the method of pickled cucumbers in Northeastern sauce introduced above. Although the process is a bit longer, it is very coherent when actually done. So just do it while it is still fresh in your memory.