How to pickle cucumbers

Pickled cucumbers are a very appetizing and refreshing side dish for farmers, and the method of making them is not difficult. The first step is to select those fresh and tender cucumbers, cut them into thin strips, and marinate them with salt to remove the moisture; then add the seasoning. First, boil the soy sauce and sugar in a pot and serve, then add oil and peppercorns to stir-fry and let cool; first put the sugar juice at the bottom of the jar, then put in the pickled cucumber strips, and finally add the sautéed peppercorns. Seal it tightly and store it for about a week.

(1) Choose fresh, tender, thorny, thin cucumbers and remove the stalks; ginger and chili peppers should also be fresh.

(2) Wash the cucumber, chili pepper, ginger, garlic and other ingredients and dry them.

(3) Cut the dried cucumber into segments, then cut the segments into strips, put them in a bowl, add salt, and turn the cucumber strips upside down to make them pickled evenly. Pickle for about 15 minutes until the moisture is extracted.

(4) While the cucumber strips are being pickled, we can prepare the ingredients. Pour the soy sauce into the pot, bring it to a boil, and add rock sugar and let it melt together. Then turn off the heat and set aside the prepared sauce to cool

(5) Then, heat the vegetable oil and add the peppercorns. After the peppercorns are fragrant, turn off the heat and let them cool.

(6) Cut the ginger into small pieces, slice the garlic cloves, and cut the chili pepper into pieces (cutting the whole cucumber will make it too spicy, so adjust your taste) and set aside.

(7) After pickling the cucumber strips, a lot of water has been released. Filter out the water

(8) After the ingredients are prepared, pour the cooled sauce into the prepared jar, then add cucumber strips, ginger and garlic slices.

(9) Pour the cooled fried peppercorns into the jar, add the white wine, and seal the jar. After about a week, you can enjoy the delicious and crisp pickled cucumbers.

(10) The sauce and peppercorns must be cooled down before being put into the jar. Otherwise, they will be too hot and the pickled cucumbers will become sour instead of crispy. If there is no jar for pickling cucumbers, other containers can be used, but make sure the container mouth is sealed.

Ingredients

Three pounds of cucumbers, ginger, garlic, and chili peppers.

Excipients

Salt, soy sauce, sugar, white wine, and pepper.

1. Buy three pounds of cucumbers, wash them and cut them into small pieces. Then sprinkle salt on the cucumber pieces (not too much, otherwise it will be too salty). Marinate them overnight.

2. Pour out all the water from the cucumbers that have been sprinkled with salt;

3. Use a heavy object to press the cucumber to squeeze out as much water as possible. Press for a few hours (I used a mold for making tofu. It has holes at the bottom so water can seep out. There is a small basin underneath to collect the water).

4. Put the prepared seasonings (350 ml soy sauce, 70 grams of sugar, and 10 grams of white wine) into the pot, turn off the heat after the sugar melts, pour into a bowl and let cool. You can make the seasoning according to your own taste.

5. Prepare ginger and garlic according to your taste. If you like spicy food, you can also add chili peppers.

6. Put the blanched cucumber in the cooled sauce, add in order: cucumber, ginger, garlic, chili, and mix well.

7. Add peppercorns and star anise into the cold oil, slowly squeeze out the oil over low heat, and remove the peppercorns and star anise.

8. Pour the peppercorns and aniseed on the cucumber while it is still hot and marinate for a few hours before eating. It will taste even better (without adding MSG or chicken essence).