How to Pickle Cucumbers Best

Pickled cucumbers are a kind of pickled vegetables that many people like to eat. Pickled cucumbers taste sweet and sour and have a good effect in promoting appetite. If you want to pickle cucumbers better, you must first prepare some seasonings. The most common ones are salt, sugar and vinegar. Also prepare some soy sauce. In order to enhance the effect of pickled cucumbers, you need to prepare ginger, garlic, and MSG. If you like spicy food, you can add some chili.

How to Pickle Cucumbers Best

When pickling cucumbers, you need to prepare 5 kilograms of cucumbers, 500 grams of salt, 500 grams of sugar and vinegar each, 1 kilogram of soy sauce, 150 grams of ginger, 200 grams of garlic, 100 grams each of MSG and white wine, 500 grams of chili peppers, and a clean pickle jar.

How to make pickled cucumbers

1. Wash the prepared cucumbers with clean water, then cut them in half, and then cut them into strips. Put them into an oil-free bowl, add salt and mix well before marinating.

2. After pickling the cucumbers with salt for one day, pour out the brine and then place the cucumber strips in a ventilated place to dry in the sun for a day. After drying the surface moisture, put the cucumber strips away.

3. Peel the prepared garlic and cut it into slices. Wash the ginger and chili peppers and cut them into slices. Put the prepared soy sauce, vinegar, sugar and other seasonings into the pot, turn on the heat and cook. After the sugar is completely dissolved, add MSG and mix well, then turn off the heat and cool.

4. Put the cucumber strips into the jar, then put in the garlic, ginger slices and chili peppers, add a small amount of white wine, and finally pour the cooked seasoning into the jar, mix well, and seal it for marination. After three days, the cucumbers will be pickled and can be taken out and eaten anytime you want.

Method 2

1. Cut 10 pounds of cucumbers into the following shapes. 2. After cutting, sprinkle one pound of salt on the cucumbers (if you make a small amount, just reduce the amount according to this ratio. Don’t worry about it being too salty. The salt is added to kill the water in the cucumbers, and most of the salt will flow away with the water.) 3. Mix the cucumbers sprinkled with salt evenly, 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 sauce. Put it aside and use it tomorrow morning. 5. Put three bags of soy sauce and half a pound of sugar into the pot. After the soy sauce is boiled and the sugar is melted, turn off the heat and pour it into a container to let it cool. Kill the cucumbers in water. 6. Add the following ingredients to the cooled soup: cucumber, ginger, garlic, and chili pepper, and mix well. 7. Add a little white wine (it’s a must, it tastes good) and MSG (you can leave it out if you don’t like it). 8. Put the oil in a pan on the fire, add a little peppercorns when the oil is hot, wait until the oil temperature is close to room temperature, pour it on the soaked cucumbers, and you're done!