How to make delicious pickled cucumber

Pickled cucumbers are a common way to pickle cucumbers. The pickling method is simple and they can usually be eaten in about a week. The pickled cucumbers must be placed in a cool place to avoid sunlight to prevent the cucumbers from turning black. Prepare an appropriate amount of soy sauce, ginger, onion, sugar and other ingredients. They taste crisp and refreshing and have a good appetizer effect. They are a good appetizer in summer.

How to make delicious pickled cucumber

1. Select the best fresh cucumbers with thorns, wash them and put them into a jar. Layer cucumbers and salt, and put heavy stones on top.

2. Turn the jar over once a day for a week and the cucumbers will be pickled in 1-2 weeks (place the jar in a cool and ventilated place, away from sunlight and high temperature to prevent the cucumbers from heating up and blackening).

3. Take out the pickled cucumbers and soak them in clean water for more than 5 hours, changing the water twice in the middle. Then take them out and squeeze out the moisture slightly. Put them into cloth bags (2 kg per bag), and marinate them in yellow sauce. Pickle them once in the morning, noon and evening every day.

4. Take it out of the tank after 5 days in spring and winter, and after 3 days in summer and autumn. After taking it out of the jar, drain the sauce and put it into the noodle sauce to continue marinating. Marinate it once in the morning, noon and evening every day. It takes 5 days to take the fish out of the tank in spring and winter, and 4 days in summer and autumn.

Method 2

Ingredients

600g cucumber

Excipients

Oil, salt, soy sauce, garlic, ginger, sugar

Steps

1. Wash the cucumber, dry it, cut it into thin strips, put it in a bowl, sprinkle salt on it, and grab it with your hands to let the cucumber release water as soon as possible.

2. Pickle the cucumbers thoroughly, drain the water, discard the water, and prepare to dry them in the sun.

3. Arrange them and put them in a sunny place to dry. It is best to turn them over halfway through.

4. You can make it when it looks wilted like this.

5. Cut ginger and garlic into large slices with a slanting knife and set aside.

6. Almost there, place a layer of cucumber, ginger slices and garlic slices in the bowl.

7. Start to cook the oil. When the oil is hot, add some star anise to release the aroma. Then pour in soy sauce and a little sugar. When the oil boils, turn off the heat.

8. When the oil cools down, pour it into the cucumber bowl. The oil and cucumber are just right.

9. Seal it and you can eat it after a day or two. It tastes salty and a little sweet, crisp and delicious.

Tips

1. Do not let the garlic come into contact with raw water during the pickling process, and cut the ginger and garlic only after they have cooled and dried.

2. The cucumbers must be dried in the sun until they are very wilted, so that they will be chewy when pickled.

Method 3

1. Clean the cucumbers, cut off the ends, sprinkle salt evenly on the surface, and rub them with your hands until they become soft;

2. Put the cucumbers into a fine mesh drain basket, then put a heavy object on top of the cucumbers and let them sit for 1 day to drain the water;

3. Mix minced garlic, chili sauce, soy sauce, sugar, sesame oil and cold boiled water and stir well to make the marinade;

4. Take out the cucumber from step 2, cut it into 1 cm segments, pour the marinade on it, stir well and serve.

Tips

1. Be sure to place the cucumbers in a drain basket, otherwise the cucumbers will be too salty when soaked in salt water.

2. Be sure to put heavy objects on it to make the cucumber crispy. I then found a large container and filled it with water to use as a weight.

3. If you can’t finish it, seal it and put it in the refrigerator.

4. It tastes great with rice porridge.