How to pickle cucumber and pepper

Cucumbers and peppers are both common vegetables. There are many ways to cook and eat cucumbers and peppers, and they are also very nutritious. Cucumbers can be eaten directly, or eaten cold or fried. The vitamin content in cucumbers is very high. However, cucumbers and peppers have a common way of eating, which is pickling. So how can cucumbers and peppers be pickled?

How to pickle cucumber and pepper

Main ingredients: 500g cucumber, 100g pepper, a little oil, 30g salt, 1 spoon of pepper, 1 spoon of white wine, 2 star anise, 30g garlic, 20g ginger, 1 spoon of sugar, some soy sauce

step:

1. If you don’t have small cucumbers, you can use large cucumbers and remove the cucumber vines.

2. Wash and soak in a little salt for a while to remove pesticide residues. Rinse and drain water.

3. Wash the green peppers and soak them in a little salt for a while to remove pesticide residues.

4. There is no need to cut small cucumbers. Remove the vines of larger cucumbers and cut them into strips. Rinse the peppers, drain the water, and cut into sections.

5. Marinate cucumbers with salt overnight, and marinate peppers with salt overnight.

6. After pickling, control the moisture and squeeze it out with your hands. The drier the better. Do the same with the peppers and put them into an oil-free and water-free container.

7. Add a little peanut oil to the pot, sauté red pepper and star anise, add soy sauce, sugar, and then add fish sauce or shrimp oil to enhance the flavor. Bring to a boil, add white wine, turn off the heat, and let cool.

8. Slice the garlic and ginger, wash and dry the container, let the soy sauce cool down, put the pickled cucumbers, peppers, ginger and garlic in the container layer by layer, then pour the cooked soy sauce into the container to marinate, and you can eat it the next day.

Tips: The container should be oil-free and water-free, and the cucumber vines should be removed to reduce the moisture. After pickling, control the moisture and squeeze it out with your hands. The drier the better. The cucumbers made in this way are very refreshing. When pickling cucumbers or peppers, add salt in the ratio of 500 grams to 25 grams of salt.

Nutritional value of pickled cucumbers and peppers

Green peppers are rich in vitamin C. The green fruit contains about 93.9% water, about 3.8% carbohydrates, and vitamin C; the ripe red fruit contains up to 460 mg of vitamin C. It can increase appetite, enhance physical strength, and improve symptoms such as fear of cold, frostbite, and vascular headaches. Chili pepper contains a special substance that can accelerate metabolism, promote hormone secretion, and protect the skin. Rich in vitamin C, it can control heart disease and coronary artery sclerosis and lower cholesterol. Contains more antioxidants, which can prevent cancer and other chronic diseases. It can clear the respiratory tract and is used to treat coughs and colds. Chili peppers can also kill and suppress parasites in the stomach and abdomen.

At the same time, cucumbers are rich in vitamin C, which can protect dental health, prevent arteriosclerosis, scavenge free radicals to prevent cancer, protect cells, detoxify, protect the liver, and enhance immunity and emergency response capabilities.

Although pickled cucumbers and peppers are good spicy foods, the following types of people should not eat them:

Thin people: Thin people mostly have yin deficiency and hot constitution, that is, the so-called "thin people have more fire", which is often manifested as dry throat, bitter mouth, bloodshot eyes, irritability and anger. Eating chili peppers will not only aggravate the above symptoms, but also easily lead to bleeding, allergies and inflammation, and in severe cases, sore and carbuncle infections may occur.

Hyperthyroidism patients: Hyperthyroidism patients are often in a highly excited state, so they should not eat strongly irritating foods such as chili peppers. Also, because patients with hyperthyroidism are prone to tachycardia, eating too much chili will speed up their heartbeat and aggravate their symptoms.

Nephritis patients: During the human body's metabolism, spicy foods are often excreted through the kidneys, which can cause varying degrees of stimulation to the renal parenchymal cells, thereby aggravating the condition.

Hemorrhoid patients: If you eat a lot of spicy foods such as chili peppers, it will irritate the gastrointestinal tract, aggravate the pain of hemorrhoids, and even cause symptoms such as bleeding.

Patients with eye diseases: For patients with conjunctivitis, keratitis and other eye diseases, eating chili peppers will aggravate their eye diseases. During the treatment process, consuming large amounts of spicy foods such as chili peppers, ginger, garlic, pepper, mustard, etc. will also affect the efficacy.

Patients with chronic cholecystitis: Foods such as chili peppers, white wine, mustard, etc. can stimulate gastric acid secretion, easily cause gallbladder contraction and induce biliary colic. People with chronic cholecystitis should avoid eating them.