How to pickle cucumbers

Cucumber is one of the most common vegetables on the market. Cucumbers can be eaten raw after being washed. Eating more cucumbers can effectively supplement the vitamins and dietary fiber needed by the human body. People say that eating more cucumbers can help you lose weight. In addition to eating cucumbers raw and cooking them, you can also pickle them. However, pickling cucumbers does require certain skills. Let's learn how to pickle cucumbers.

How to make pickled cucumbers

1. 10 kg of cucumber, cut into the following shapes

2. After cutting, sprinkle one pound of salt. If you make a small amount, just reduce it according to this ratio. Don't worry about it being too salty. The purpose of adding salt is to kill the water in the cucumber, and most of the salt will flow away with the water.

3. Mix the cucumbers sprinkled with salt, press them with a heavy object, and squeeze out as much water as possible from the cucumbers.

4. Prepare ginger and garlic according to your taste. I like spicy food, so I also prepared spicy. Set aside for tomorrow morning.

5. Put three bags of soy sauce and half a pound of sugar into the pot. Turn off the heat after the soy sauce boils and the sugar melts. Pour it into a container and let it cool.

The cucumbers were killed at 7 o'clock the next morning.

6. Add cucumber, ginger, garlic, chili pepper to the cooled sauce soup and mix well.

7. Add a little white wine (it must be added, it tastes good) and MSG (you can leave it out if you don’t like it)

8. Put the oil in a pot on the fire, add a little pepper when the oil is hot, wait until the oil temperature is close to room temperature, pour it on the cucumbers that have just been soaked, and you are done.

Cooking Tips

1. It is best to use corrosion-resistant glass or ceramic containers to marinate food for a long time;

2. The purpose of cooking the sauce is to evaporate the moisture from the cucumbers during the pickling process. Step 5 is the first time to pickle cucumbers.

If more water is produced, the sauce can be cooked for a little longer. The cucumber will produce less water later, so the cooking time can be longer.

Slightly shortened.

How to make pickled cucumbers

Ingredients: cucumber, fresh ginger, rock sugar, soy sauce, white wine, vegetable oil, pepper, salt

1. 10 jin of cucumbers 2. 0.5 jin of small peppers Soak them in 1 jin of salt and squeeze out the water

Ingredients

Recipe calories: 488.3 (kcal)

Ingredients

10 catties cucumber

0.5 catties small pepper

Methods/Steps

1 After washing the cucumber, dry the moisture on the surface. Wash and dry the peppers and garlic as well.

2Cut the dried cucumber into segments, and then cut each segment into strips. If there is still some residual moisture, wipe it dry with a paper towel.

3 cucumbers cut into segments

4 Cut into strips

5Put the cucumber strips into the bowl.

6 Add salt and marinate to remove moisture

7 Add more than half a bag of white salt

8 Jars for pickled cucumbers

9. Big belly and small mouth, suitable for sealing

10 ingredients, soy sauce and rock sugar

11 Put the soy sauce into the pot and boil it. When boiling, put the rock sugar in and melt it together.

12 A lot of water was released from the pickled cucumbers, and only half of the large bowl of cucumber strips was left.

13 Ginger is an ingredient in pickled cucumbers. It is best to use fresh ginger, which tastes fresher.

14 ginger, cut into pieces

15 After pickling a large bowl of cucumbers, only a small bowl is left.

16 I didn’t cut all the peppers into pieces because I was afraid that the cucumber would be too spicy if I cut them into pieces.

17 After preparing the ingredients, pour the cooled soy sauce and rock sugar liquid into the jar, then add cucumber, ginger and garlic slices.

18Then, heat the wok with oil and add some peppercorns.

19 After the peppercorns are sautéed, turn off the heat and let cool.

20 Pour it into the jar. Add some white wine

21Now, all the ingredients for pickled cucumbers are ready!