How to pickle cucumbers best without spoiling

Pickling cucumbers is a common way of making pickles. If you want to make the pickled cucumbers delicious and not easy to spoil, on the one hand, you must pay attention to not putting too little salt, and on the other hand, you must pay attention to the container you choose. Before pickling, you must thoroughly disinfect it. You can scald it with boiling water, and then dry it before pickling. There is also a better trick, which is to add some white wine appropriately. Not only will it not spoil easily, but it can also achieve the effect of enhancing the freshness.

How to pickle cucumbers best without spoiling

Required Ingredients

Ingredients: 2 to 3 fresh home-made pickled cucumbers (they must be thorny to be tasty)

Seasoning: A. One spoon of salt

B. Five spoons of white vinegar, a piece of rock sugar (the size of a walnut), one spoon of honey, half a spoon of MSG, four dried red peppers (broken into small pieces)

Specific steps:

1. Wash the homemade pickled cucumbers, cut them into small pieces about 8 cm long and as thick as fingers, put them in a clean container, stir them evenly with salt, and set aside.

2. Put all the ingredients in B into a small bowl, stir well, and leave until the rock sugar is completely dissolved.

3. When pickled cucumbers are pickled with salt for about 20 minutes, a lot of water will seep out. Pour out the water and add the seasoning B that you have just prepared into the pickled cucumbers and mix well.

4. Place in the refrigerator for one day.

Key steps: 1. Be sure to use rock sugar and white vinegar, do not use white sugar and rice vinegar/aged vinegar, otherwise you will not be able to produce that refreshing taste.

2 When using salt to pickle homemade cucumbers, do not use too much salt, otherwise it will affect the final sweet taste.

3 This cold dish is marinated in the refrigerator, so it is especially suitable for summer consumption. According to my experience in Du Yichu, the effect will be better if the marinating time exceeds two days while ensuring hygiene. If you only marinate it for a day, it's already pretty good.

4 Unlike other cold dishes, this cold dish does not require sesame oil in order to emphasize the refreshing feeling without a drop of oil.

Preparation method

1. Wash the cucumber and drain the water.

2. Wash the green peppers, cut them with a knife to make them easier to season, cut the ginger into large slices, and put the chopped cucumbers, green peppers, and ginger slices into a small bowl.

3. Pour soy sauce, star anise and cinnamon into the pot and bring to a boil over high heat.

4. After the soy sauce has cooled down, pour it into a small bowl containing cucumbers and peppers.

5. Heat another pan with oil and add the peppercorns.

6. Pour the cooked pepper oil into the bowl containing cucumbers and marinate for 24 hours before eating.

Tips 1. Wash cucumbers and green peppers and drain all the water.

2. When making soy sauce, you can add a small amount of water to reduce the salinity.

3. If the cucumber is large, you can cut it into slices and then cut it into long sections to make it easier to flavor.

Food taboos:

1. The combination of home-cooked pickled cucumbers and peanuts can easily cause diarrhea.

2. When homemade pickled cucumbers are paired with peppers and celery, vitamin C is destroyed.

3. Home-made pickled cucumbers contain a vitamin C-degrading enzyme. In daily life, home-made pickled cucumbers are mostly eaten raw. At this time, the vitamin C-degrading enzyme it contains maintains a certain activity. If eaten with foods rich in vitamin C, such as peppers, the vitamin C-degrading enzyme in home-made pickled cucumbers will destroy the vitamin C in other foods. Although it is harmless to the human body, it will reduce the body's absorption of vitamin C.