How to pickle cucumbers crisp but not sour How to pickle cucumbers to be crisp and delicious

Follow the following method to pickle cucumbers crisp without being sour.

Ingredients: 1000 grams of cucumber.

50 grams of green chili peppers.

30 grams of ginger.

1000 grams of soy sauce.

Star anise 5 grams. Cinnamon bark 5 grams.

50 grams of Sichuan peppercorns.

Specific steps: 1.Wash the cucumbers and control the water.

2.Wash the green peppers, cut them with a knife to make it easy to taste, cut the ginger into large slices, and stack the cut cucumbers, green peppers, and ginger slices into a small pot.

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

4.Wait for the boiled soy sauce to cool and pour it into a small bowl with cucumbers and chili peppers.

5.Heat the peppercorns in another pan.

6.Pour the roasted peppercorn oil into a pot with cucumbers and marinate for 24 hours before serving.

You can first kill the cucumber with salt to get out of the water, generally it will be almost overnight, after pouring it out, turn on the vinegar and sugar on the fire, and pour it into the killed cucumber after cooling. White sugar + white vinegar + liquor.

Five catties of cucumbers, seven taels of salt, three taels of sugar, five taels of garlic, five taels of sharp horns, one tael of monosodium glutamate, two taels of ginger, a small glass of wine, oil spray, one catty of balsamic vinegar, one catty of white vinegar.

It's delicious, try it!

White sugar + white vinegar + white wine five catties of cucumber, seven taels of salt, three taels of sugar, five taels of garlic, five taels of sharp horns, one or two monosodium glutamate, two taels of ginger, a small glass of wine, oil spray, one pound of balsamic vinegar, one pound of white vinegar.

Saturated salinity, pre-marinate first, pour out the water and then re-salt.

First of all, prepare fresh yellow meng melon, wash it, cut it into small pieces with a knife, add an appropriate amount of salt, and marinate thoroughly. After the water comes out, pour the salt water into the branch mountain, then wash it with cool boiled water, pour out the water and put it in a suitable container. Add an appropriate amount of rice vinegar, sugar and pepper to the cucumber and marinate for 10 minutes.

You can also add a moderate amount of salt to eat afterwards. If you can't finish it, you can put it in the refrigerator to make it more delicious.

Ingredients for pickled cucumbers1000g dry cucumber 3 tablespoons salt.

20 peppercorns and 5 large ingredients.

Appropriate amount of water Preparation of pickled cucumbers.

Step 1: Wash and drain the cucumbers.

Step 2: Sprinkle 2 tablespoons of salt and marinate for 1 hour.

Step 3: Rinse well and drain again.

Step 4: Blanch the containers one by one with boiling water. Bring to a boil with peppercorns, ingredients, 1 tablespoon of salt and water, and let cool. Stuff the cucumber into the container, pour the peppercorn water into the container, and cover the cucumber. Cover tightly and leave at room temperature in a dark place for 1 week before opening the lid and eating.

Cooking tips for pickled cucumbers.

You don't add too many additives to your pickled food, and you need to keep the container clean and not wet with cold water to ensure that it doesn't spoil.

Ingredients for Russian-style pickled cucumbers5 cucumbers and half an imitation onion.

20g of black peppercorns and 20g of mustard seeds

3 dried chili peppers and 3 bay leaves.

20g cumin 3 stalks of fennel.

Salt to taste, rock sugar to taste.

Appropriate amount of water 5 cloves of garlic.

Preparation of Russian-style pickled cucumbers.

Step 1: Prepare various materials.

Step 2: Boil water and cool to room temperature for later use.

Step 3: Cut the onion into sections.

Step 4: Put half of all the ingredients into the bottom.

Step 5: Add the washed cucumbers.

Step 6: Add the other half of the ingredients.

Step 7: Add salt.

Step 8: Pour it all over and cool it.

Step 9: Cover and seal for 7-14 days.

Cooking techniques of Russian-style sour yellow melon.

1.Russian pickled cucumbers must have a spicy ingredient 2A lot of people say to steam it. I asked a friend this question, according to his is "steaming, in order to quickly ferment and soften cucumbers, the slogan is not as good as natural fermentation" 3It is best to store in a cool, warm place.

First prepare fresh cucumbers, clean the cucumbers and cut them into small pieces with a knife, put in an appropriate amount of salt, fully pickle, wait until the water comes out, pour out the pickled water, and then put the cucumbers in cold boiled water to wash it, pour out the water and put the cucumbers in a suitable container. Add an appropriate amount of rice vinegar, sugar, and chili pepper to the cucumber and marinate for 10 minutes, after which you can also add an appropriate amount of salt and eat. If you don't finish it, you can put it in the refrigerator to refrigerate it for more deliciousness.

The efficacy and role of pickled cucumbers.

Some people will ask, what are the effects and functions of pickled cucumbers? Although it is only a small cucumber, it has a lot of effect.

First of all, cucumbers are rich in vitamins, which can improve our body's immunity and even fight tumors. The vitamin E content in cucumbers is also very rich, we all know that vitamin E is very good for us, and can delay aging.

In addition, people who want to ** can also eat cucumbers, because the propanolic acid in cucumbers can effectively inhibit the conversion of sugars into fat, so that the fat in our body will be greatly reduced. Cucumbers are rich in vitamin B1 and are also able to improve our brain and nervous system, so eating cucumbers can calm the nerves.

Not only that, for those who suffer from alcoholic cirrhosis, eating cucumber can also play an auxiliary role, and for people who love to drink, eating cucumber can also effectively prevent alcoholism. The sugars contained in cucumbers do not participate in the metabolism of sugar in our body, so diabetics can eat cucumbers instead of starch, and blood sugar will not rise or even decrease. Cucumbers also have a special beauty effect.

Because cucumber is rich in potassium and carotene, we can squeeze cucumber into juice, often drink cucumber juice can whiten the skin, but also clean**, the cucumber oil is very able to absorb ultraviolet rays, play a role in sunscreen.

Ingredients: 500g cucumber twist, appropriate amount of salt, 500g of soy sauce, 200g of aged vinegar, 200g of rock sugar, appropriate amount of Sichuan pepper, appropriate amount of ingredients, appropriate amount of dried chili, appropriate amount of ginger slices, appropriate amount of garlic, two tablespoons of white wine.

Production steps: 1. Twist fresh cucumbers.

2. Remove the flowers and roots, and clean them.

3. Sprinkle in an appropriate amount of salt, stir well, massage the cucumber, and marinate for 1 hour.

After hours a large amount of water appears, pour it out.

5. This step is crucial, dry the cucumbers and put them on the cover in a cool and ventilated place to dry for a day. Don't be in a hurry at this step, this is the key to the crispness of cucumbers.

6. The dried cucumbers, the skin is tight, and I dried them from noon the day before to the next morning.

7. Sichuan pepper, spices, dried chili peppers, rock sugar, garlic and ginger for later use.

8. Put 1 kg of soy sauce, 2 taels of vinegar, 2 taels of rock sugar, and an appropriate amount of Sichuan pepper into the pot and boil. Cook until the caster sugar melts.

9. After cooking, add dried chili peppers, put more if you like spicy, and let the soup cool.

10. Find a clean, oil-free and water-free container, put the cucumber in it, add garlic, ginger, and put two spoons of white wine.

11. Pour in the cold sauce, stir it with gloves, so that the cucumbers can be soaked in it, cover the lid, marinate for one day and eat, the taste is best on the 3rd day, you can put it in the refrigerator for storage, and take it in parts.

12. Finished product drawing.

The cucumber is pickled like this, crispy and delicious.

The chef teaches you the best way to pickle cucumbers like this, crunchy, simple and nitrite-free!

Pickled cucumber method:

Ingredients: 550 grams of cucumber.

Excipients: 30 grams of rock sugar, 25 grams of red pepper, 10 grams of ginger, 35 grams of white garlic, 5 grams of cinnamon, 4 grams of bay leaves, 4 grams of Sichuan pepper, 2 star anise, 4 grams of dark soy sauce, 60 grams of salt, 25 grams of cooking oil.

Specific steps: 1. Clean the cucumber and cut it into long strips.

2. Add 50 grams of salt and mix well.

3. Rock sugar, white garlic, red pepper and ginger are set aside.

4. Spices for standby.

5. Add water, dark soy sauce, rock sugar, bay leaves, star anise, cinnamon and Sichuan pepper to the pot and boil the water together, bring to a boil over high heat, turn to low heat and boil until the flavor comes out, and let it dry for later use.

6. Strain out the pickled cucumber juice.

7. Heat the oil in a wok and fry the peppercorns and ginger slices.

8. Fry until the ginger and peppercorns are fragrant, then add them to the cucumber plate with the hot oil.

10. Put it in a crisper box and put it in the refrigerator for more than 2 hours.

11. The finished product is as follows:

1. Wash the fresh cucumbers, cut them into sections, and add a layer of cucumbers and a small amount of salt when pickling. 2. Marinate for an appropriate time, control the moisture, and dry the cucumbers. 3. Pour the dark soy sauce and vinegar into the pot, heat, pour in an appropriate amount of sugar, then add an appropriate amount of liquor, stir well, heat and let cool for later use.

4. Put the dried cucumbers, chopped green peppers and garlic cloves into a basin, and pour in an appropriate amount of soybean soy sauce and dark soy sauce. 5. Marinate for about five days, it can be eaten, crisp and delicious, crisp but not salty.

Everyone knows that pickled cucumbers are delicious and delicious, so how to make crisp and delicious color and good-looking cucumbers, today I will give you a trick, you only need to master this skill, then everyone can make delicious and delicious pickled cucumbers at home.

If you want the pickled cucumber to be crisp and beautiful in color, then we should pay attention when choosing cucumbers, we must choose the kind of tender cucumbers that look relatively fresh, and after cleaning, cut the cucumbers into long and short cylinders, and then cut them in half from the middle into long strips. After cutting, put it in a bowl for later use, sprinkle with salt, marinate for a while, so that it is more flavorful, and then control the moisture inside.

Then you can prepare some garlic chili sauce and the like, put some water in the pot, and then add some soy sauce, vinegar, sugar, after boiling all of these, after the sugar is completely melted, you can put some monosodium glutamate in it, stir evenly, and then let it cool and spare the cucumber to control the moisture, you can put it in a container, you must ensure that there is no water and no oil in the container, pour all the cut ginger slices, garlic slices, white wine and chili pepper into the container, and then stir evenly, and then you can seal it, After a few days of eating, the cucumbers pickled in this way are green and delicious, and they go well with rice.

Ingredients: 1600 grams of cucumber.

Seasoning: 2 tablespoons of salt, 160 grams of rock sugar, 1 small piece of ginger, 2 heads of garlic, 240 ml of light soy sauce, 5 Chaotian peppers, 5 pickled peppers, 240 ml of white vinegar.

1. Wash the cucumber and wipe off the surface moisture and cut into strips the thickness of your little thumb.

2. Sprinkle 2 tablespoons of salt on the cut cucumber, stir evenly, and marinate for 5-6 hours to kill the cucumber's own moisture.

3. Peel and slice the garlic, wash and dry the ginger and slice the surface moisture, and prepare an appropriate amount of Chaotian pepper and pickled pepper.

4. Put light soy sauce, white vinegar and rock sugar into a corrosion-resistant container, and marinate garlic slices, ginger slices, chili peppers and pickled peppers until the rock sugar melts.

5. Control the moisture of the pickled cucumber, then put it into the sauce prepared in the previous step, and marinate for about 5 hours. During the marinating process, you can occasionally stir and toss so that the cucumber evenly touches the sauce.

6. Strain the pickled cucumbers and seasonings to control the sauce.

7. Put the filtered sauce in a pot and bring to a boil over high heat, turn to low heat and cook for about 5 minutes.

8. After the sauce cools, re-add the cucumber strips and continue to marinate for about 5 hours.

9. Repeat steps 6 to 8 two to three times, and finally put the cucumber and the sauce into a glass crisper box, store it in the refrigerator, and take it as you go.

Edible value: Pickled cucumber is a vegetable with high nutritional value and is a good vegetable that everyone loves to eat. The way of eating is different in different parts of the country and in various ethnic groups. There are three common ways to eat:

One is pickled cucumbers; the second is to mix pickled cucumbers; The third is fried pickled cucumbers. There is also one no sauce, two do not mix, three do not fry, wash the pickled cucumbers, and eat them as fruits in their hands, but most people are mainly mixed with pickled cucumbers. In fact, the best way to eat it is to "mix pickled cucumbers".

The method is: wash the pickled cucumber first, be sure to remove the skin, cut it into thin slices with a knife, marinate it with an appropriate amount of salt for half an hour, then squeeze out the brine, use white sugar, cooked vegetable oil or sesame oil, if you like to eat spicy, you can also use chili oil, soy sauce, balsamic vinegar to eat. Such cold food can also increase appetite, eliminate bloating, and have the effect of reducing dry heat.

Once pickled cucumbers are pickled, they contain tannins, and often eating pickled cucumbers can boost blood pressure and prevent disease in people with low blood pressure. Then there are pickled cucumbers to eat raw, eat 250 300 grams a day, that is, there is an obvious ** effect, can also eliminate edema, quench thirst, detoxify and clear heat, pickled cucumber skin can treat sore throat, short yellow urine, red eyes, dizziness, heat stroke and heat. Therefore, pickled cucumbers are one of the best therapeutic vegetables, as well as beauty benefits.

The pickled cucumber is crispy and delicious:

1. Clean the cucumber, you can put the cucumber into the basin first, pour a small amount of baking soda to soak, remove pesticide residues and small insects on the surface of the cucumber, soak for 10 minutes, rinse with water and drain the water.

2. Cut the cleaned cucumber into a cylindrical shape with a consistent length, cut it in half, cut it into strips, not too thin, and try to be as uniform as possible.

3. Put the cut cucumber strips into the basin, pour in a small amount of edible salt, wear gloves to mix the cucumber strips and salt evenly and grasp thoroughly, grasp them evenly at intervals, marinate for about 8 hours, and then control the dry water.

4. Cut the garlic into garlic slices, cut the chili pepper into sections, slice the ginger (tender ginger is better), put the soy sauce, vinegar and sugar in the pot and boil, stir while cooking, remember not to make too much heat, and when the sugar is all melted, you can turn off the heat and put in the monosodium glutamate, and then stir evenly.

5. After cooling, put in the cucumber strips, ginger slices, garlic slices, white wine, and chili pepper slices, and grasp them well with gloves. Don't put cooking oil, this is the key, the whole process is without oil, don't feel that the soy sauce juice is less, and there will be water when pickling cucumbers.

6. After pickling, take the fresh-keeping packaging or put the pickle jar to seal. It should be sealed well, so that the cucumber will come out, which is crisp and green, refreshing and rice-friendly.