How to make pickled cucumbers delicious and crispy

Pickled cucumbers are a good appetizer, especially in the autumn when cucumbers are on the market. Many families like to pickle cucumbers. There are many ways to pickle cucumbers. The best way is to use soy sauce and add some other ingredients to pickle them. The pickled cucumbers taste very crispy and refreshing, and have a good effect in promoting appetite. Eating some of them properly on a regular basis can also have a conditioning effect on the body.

How to make pickled cucumbers delicious and crispy

Main ingredients: 10 catties cucumber

Accessories: appropriate amount of chili pepper

Seasoning: 1 jin of salt, 3 bags of soy sauce, some MSG, some ginger, some garlic, some peppercorns, half a jin of sugar, some white wine

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 the water into a container and let it cool. At 7 o'clock the next morning, boil the cucumbers.

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 water released by the cucumbers during the pickling process. In step 5, the cucumbers will release more water when pickled for the first time, so the cooking time of the sauce can be slightly longer. Later, the cucumbers will release less and less water, so the cooking time can be slightly shortened.

The efficacy and function of cucumber

Cucumber tastes sweet, is cool, bitter, non-toxic, and enters the spleen, stomach, and large intestine meridians; it has the effects of removing heat, promoting diuresis, clearing away heat and detoxifying; it is mainly used to treat thirst, sore throat, conjunctivitis, and burns.

The alanine, arginine and glutamine contained in cucumbers have a certain auxiliary therapeutic effect on liver patients, especially those with alcoholic cirrhosis, and can prevent and treat alcohol poisoning.

The glucosides and fructose contained in cucumbers do not participate in the normal sugar metabolism. Therefore, when diabetics use cucumbers instead of starchy foods to satisfy their hunger, their blood sugar will not rise, and may even decrease.

Cucumber is a vegetable that can beautify your skin and is known as the "beauty agent in the kitchen". Regular consumption or application on the skin can effectively resist skin aging, reduce the formation of wrinkles, and prevent cheilitis and angular cheilitis. Cucumber is a good weight loss food. People who want to lose weight should eat more cucumbers, but remember, they must eat fresh cucumbers and not pickled cucumbers, because pickled cucumbers contain salt which can cause weight gain.