The easiest way to pickle cucumbers, how to make pickled cucumbers at home

Sprinkle the cucumber cutting knife with refined salt, marinate for 2 hours, remove the water, add monosodium glutamate, sugar, chili oil, sesame oil, and serve. Characteristics: Crispy and spicy.

With "pickled cucumbers".

Ingredients: Two to three fresh cucumbers (must be made with thorns on the top to be refreshing).

Seasoning: aA spoonful of salt.

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

Method: 1. Wash the cucumber, cut it into small pieces about eight centimeters long and finger thick, put it in a clean container and stir it well with salt, and set aside.

2. Put the ingredients in b together into a small bowl, stir well, and place until the rock sugar is completely dissolved.

3. The cucumber will seep out a lot of water if it is salted for about 20 minutes, pour out the water, and stir the B seasoning just mixed into the cucumber.

4. Place in the refrigerator for one day.

Characteristics: sweet and sour, moderately spicy, cool and delicious, appetizing and digestible.

Key: 1. Be sure to use rock sugar and white vinegar, not white sugar and rice vinegar aged vinegar, otherwise you won't be able to make that refreshing taste.

2. When salting cucumbers, do not use too much salt, otherwise it will affect the final sweet taste.

3. This cold dish is placed in the refrigerator to pickle, so it is especially suitable for summer consumption, according to my experience in one place, if the pickling time exceeds two days under the condition of ensuring hygiene, the effect will be better. If you only marinate it for one day, it's already very good.

4. Unlike other cold dishes, this cold dish does not need sesame oil to emphasize the freshness without a drop of oil.

First, marinate the cucumber in salt, then press off the water, dry it in the sun, then cook it in soy sauce, put sugar monosodium glutamate, etc., and prepare the flavor you like, and put the cucumber in it when the soy sauce is cold.

Pickles are just put in salt and pressed hard, and after a week, it will be fine.

1.Choose fresh cucumbers with thorns at the top, wash them and place them in a jar. A layer of cucumbers, a layer of salt, and a very heavy stone on top.

2.Turn the jar once a day for 1 week and marinate for 1-2 weeks.

The pickling trough should be placed in a cool and ventilated place to avoid sun exposure and high temperatures to prevent the cucumber from being heated and blackened).

3.Take out the pickled cucumbers, soak them in water for more than 5 hours, and change the water twice.

Then take out a little water, put it into a cloth bag (2 kg per bag), marinate it in yellow sauce, and cut it once a day in the morning, noon and evening.

4. 5 days in spring, summer and winter, and 3 days in summer and autumn. Drain the sauce from the jar and continue marinating in the batter.

Bake once a day in the morning, at noon, and once in the evening. 5 days in spring and winter, 4 days in summer and autumn.

600g cucumber oil, salt, soy sauce, garlic, ginger, sugar.

Practice the steps. 1.Cucumbers are washed, dried, cut into thin strips, placed in a basin and sprinkled with salt. Grab it with your hands and control the water content of the cucumber as soon as possible.

2.Marinate the cucumber thoroughly, control the moisture to come out, pour the water out and prepare to dry.

3.Arrange and place in a sunny area. You'd better flip it over in the middle.

4.You can do this in the sun.

5.Ginger, garlic, cut into large pieces with an oblique knife and set aside.

6.Almost, a layer of cucumber, a layer of ginger, and garlic slices in a basin.

7.Start cooking the oil. When the oil is hot, put some ingredients, stir-fry until fragrant, pour in soy sauce, a little sugar, and turn off the heat when the oil is boiling.

8.Once the oil has cooled, pour it into a cucumber bowl. Just smooth it with an oily cucumber.

9.Seal it and eat it after a day or two. The salty ones are also a little sweet, crispy and delicious.

Skill. 1.Do not touch raw water during the marinating process. Ginger and garlic should also be dried before cutting.

2.Cucumbers must be browned until they are salted.

Add water to pickle cucumbers to demine, rinse three times in winter and twice in summer, and pay attention to light handling when changing the water.

After removing it, drain the water, first marinate it with two sauces for 2-3 days, and then dip it in the sauce according to the ratio of 100 kg of pickled cucumber to 75 kg of sweet noodle sauce.

The dipping time is 20 days in winter and 10 days in summer, which is a sweet pickled cucumber with sweet taste, rich sauce aroma, tender and delicious.

Ingredients: 1 kg cucumber.

Excipients: 200 grams of chili pepper, 2 garlic heads, 50 grams of ginger, 10 coriander, 1 tablespoon of salt, 200 grams of sugar, 3 tablespoons of colored oil, 300g of soy sauce, 2 tablespoons of Weidamei soy sauce, 4 tablespoons of white wine, 10 red peppers, 1 tablespoon of Sichuan pepper.

Wash the cucumbers, cut them into thick strips, add 1 tablespoon of salt and 2 tablespoons of sugar, and marinate for most of the day.

Turn the cucumber a few times in the middle until the cucumber is completely drained.

2.Squeeze the cucumber strips dry as much as possible. 3.Place it in a large bowl.

4.Add the chopped chili, sliced ginger and garlic, coriander stalks and coriander roots.

5.Remove from the pot, heat up, add the salad oil, stir-fry the ginger slices, add the dried red pepper and Sichuan pepper, and stir-fry over low heat until fragrant.

6.Add soy sauce. 7.Add the Midarmi soy sauce. 8.Add the sugar.

9.After boiling over high heat for a few minutes, add the liquor and immediately turn off the heat.

10.When the soup is cool until warm, pour the soup and seasonings into a large bowl of cucumbers, mix well and marinate. After a while, you can eat it, and it will taste even better.

I used to feel that cucumbers are not delicious except for cold salad, other practices are not delicious, a few days ago I went to my best friend's house, and found that she made a new way to eat cucumbers, and the taste is really very greasy, especially under the rice, and very appetizing, I liked it after eating once, and my girlfriend learned the skills and steps of the whole practice, and I will share it with you today, and let's see how to do it.

1. First wash the cucumber, drain the water, remove the two ends, cut the cucumber into thin strips, and remove the core in the middle. (I made 3 pounds of cucumbers today).

2. Put the cucumber in a basin, add a spoonful of salt, two spoons of sugar, three spoons of white vinegar, grasp half of it with your hands, marinate for ten minutes, and kill the moisture inside.

3. After pickling, the cucumber will be very tough, pour in an appropriate amount of water, clean it, sprinkle it on the grate curtain, put it in a ventilated place, and dry it for about an hour.

4. Put a little more oil than stir-fry in the pot, add a handful of pepper seeds, use a high heat to bring out the fragrance, put the dried pepper segment in the bowl, pour the boiled pepper oil on the pepper, stimulate the fragrance of the pepper, cool and set aside.

5. After the cucumber is dried, pour the fried pepper chili oil into it, then add 150 grams of light soy sauce, 100 grams of balsamic vinegar, 70 grams of sugar, millet spicy, ginger slices, garlic slices, stir evenly, marinate and taste. The crispy cucumber that comes out of this way tastes really good, so if you like it, try it!

Ingredient list: 3 catties of cucumbers, a spoonful of salt, two spoons of sugar, three spoons of white vinegar) (when mixing, it is 150 grams of light soy sauce, 100 grams of balsamic vinegar, 70 grams of sugar, a handful of millet spicy, a piece of tender ginger, and two ends of garlic).

Cooking Tips:

When pickling cucumbers, the amount of vinegar and sugar can be adjusted at will according to personal taste, if you like to eat a little sour, you can add a little more vinegar, if you like to eat a sweeter taste, you can also add a little more sugar.

The eggplant is so popular, you don't need to fry it or do it cold, you can make one ** at a time, and the family rushes to eat it on the table.

The method of making pickled cucumbers is very simple: after cutting the cucumbers into small strips, marinate them in salted water, remove them from the pot, add green onions, ginger, garlic, peppercorns, star anise, uh, bay leaves, boil a soup, put light soy sauce, cool and then put it in the cucumber.

Cucumbers do not need to be washed, directly put in the porcelain box, marinated with salt layer by layer, put a stone on top to press, the next day the stone takes out the cucumber water and squeezes it out, and then puts it in a plastic bag and then puts it in the refrigerator to freeze it, when to eat, when to take it.

The homemade way to pickle cucumbers is to clean them and cut them into 7cm pieces. Then put it in an airtight jar and add a certain amount of vinegar with salt. and condiments such as peppercorns.

Pickled cucumbers that are so crisp that they have lost their teeth should be salted for an hour before they are washed in water.

Hello, wash the cucumber and let it dry. Boil the large ingredient with pepper and salt. After the boiled water is cold, put the cucumber in it.

The methods and steps for pickling cucumbers are as follows:Ingredients: cucumber pure blind, bowl, salt, ginger, garlic, millet spicy, peppercorns, star anise, light soy sauce, dark soy sauce, family pants without aged vinegar, oyster sauce, sugar, gauze, plastic wrap, peanut oil, etc.

1. Wash the cucumbers.

2. Use a knife to separate the four halves from the middle.

3. Use a knife to remove the cucumber pulp, and then cut the cucumber from the middle.

4. Put it in a large bowl and add a spoonful of salt.

5. Mix evenly, cover and marinate for one hour.

6. Shred the ginger, cut the garlic into slices, cut the millet into small rings, and prepare the peppercorns and star anise.

7. Take a small bowl, add light soy sauce, dark soy sauce, aged vinegar, oyster sauce and sugar and stir well.

8. Pour the seasoned sauce into it, add half a bowl of water, bring to a boil, turn off the heat, and let cool.

9. Pickled cucumbers have a lot of water.

10. Use gauze to squeeze out the water inside.

11. Put the millet spicy on top.

12. Pour the cooled juice on top, stir well, cover with plastic wrap, put it in the refrigerator and refrigerate for two hours.

Pickled cucumbers are small pickles that we often eat when we were children, although pickled vegetables are not healthy to eat, but it is okay to eat them occasionally. The following is a complete list of pickling methods for cucumbers that I have compiled, I hope it can help you.

Steps to pickle cucumbers

1. After cleaning, cut the cucumber into strips, mix evenly with salt and marinate for more than 5 hours.

2. The pickled cucumbers were drained and dried, and I left them to dry for 7 or 8 hours, which was adjusted according to the temperature and humidity in the house.

3. After cleaning the sharp peppers, cut them into small pieces and drain the water (I used Hangzhou pepper and a little red pepper).

4. Peel the garlic and ginger and cut into small pieces.

5. Liquor, sugar, and chicken essence are weighed well.

6. Mix light soy sauce and dark soy sauce together after weighing.

7. Add an appropriate amount of Sichuan pepper to a small pot and bring to a boil with light soy sauce and dark soy sauce, then let cool.

8. Pour the dried cucumber, pepper, garlic and ginger into a larger container, and add white wine, chicken essence, sugar and white pepper.

9. Pour in the boiled light soy sauce and stir well.

10. Put it in a glass bottle or a sealed jar, and then put it in the refrigerator for 2 days before eating.

Pickled gherkins

Remove the stems and pinch the flowers of the cucumbers, wash and control drying. Pour in an appropriate amount of salt, grasp it with your hands, and marinate for about 1 hour to kill the water inside.

After marinating, pour out the water, take out the cucumbers and spread them on the grate, and let them dry in a cool place for a day, this step must not be omitted. This is the key to making cucumbers crunchy. I added some carrot strips along and did the same.

Prepare a variety of ingredients. Ginger is best used with tender ginger, seed ginger. Don't slice it, cut it into pieces and marinate it together. It tastes great this way. The ginger is pickled and sliced, and it is also very delicious.

Cook the marinade, pour 100 grams of vinegar, 100 grams of rock sugar, 500 grams of soy sauce, 2 large ingredients, 1 small handful of Sichuan pepper, appropriate amount of chili pepper, boil over low heat until the rock sugar melts, turn off the heat and let cool.

Take a clean airtight jar, put the dried cucumber carrots in it, and spread with minced garlic. Ginger. Pour in the marinade to cool.

Pour 2 tablespoons of white wine. Close the lid and shake it a little to make it even. Store in the refrigerator or in a cool place.

You can eat it the next day. On the third day of marinating, the flavor is at its best.

Summary. Hello, dear. The cucumbers are washed and cut into sections, the size is arbitrary, and the small cucumbers I bought that have not grown up are pickled in this way and are more crispy.

How to pickle cucumber and how to do it.

Hello, dear. The cucumbers are washed and cut into sections, the size is arbitrary, and the small cucumbers I bought that have not grown up are pickled in this way and are more crispy.

Wash the peppers and cut them into sections.

Pepper cucumber sprinkled with a little salt pickled, pickling time according to the amount of personal materials, turn it every other time, I pickled these for about three or four hours, the purpose is to let the dish absorb the flavor, the second is to let the pepper out of the water, more crisp and not easy to spoil.

Pour out the salted water, add a few garlic grains, wash the water-controlled coriander root and set aside.

Put a little oil, Sichuan pepper, spices, dried red pepper, sugar, soy sauce in a pot and boil for a while (the amount can cover the cucumber), cool, and finally put in a little white wine.

Pour the cooled soy sauce mixture into the cucumber, stir well, cover the container with plastic wrap, let it sit overnight, and you can eat it the next morning, and the taste is just right.

Pickled cucumber 1) pickled cucumber pickling method Main raw materials: 10 kg of cucumber cut into several slices of chili pepper 2 kg of salt Jin soy sauce 5 kg of liquor 7 taels of sugar 7 taels of monosodium glutamate 2 taels of ginger 2 taels of garlic two pieces of 1 kg Method: Put the cut cucumber and chili pepper into a basin, put a layer of salt on top, remove it with salt, and dry it for a day, put the soy sauce in the pot and boil, melt the sugar and monosodium glutamate in the boiled soy sauce, let it cool, and then pour it into the jar, and then you can put the cucumber and pepper.

2) - How to make delicious cucumber pickles Ingredients: 10 kg of cucumber, 2 kg of green pepper (preferably spicy, so that it is delicious) Ingredients: 1 kg of salt, 2 kg of soy sauce, 2 kg of sugar, 2 kg of ginger, 5 kg of garlic, 2 kg of monosodium glutamate, 2 ways to make large ingredients:

1.Cut the cucumber into strips or chunks, cut the green pepper into thin slices, stir with 1kg of salt and soak for 12 hours. The soaked cucumbers and peppers are then removed with a weight.

My method is to use a cage drawer, put a bowl at the bottom of the steamer to support the weight, then put the cucumber and pepper on the cage drawer, cover it with a layer of plastic wrap, put a basin on it, put water in the basin, and press the cucumber all day. If possible, you can use a stone to press, pay attention to be sure to remove the water, otherwise the cucumber will be bad)

After an hour, take a clean basin (no water, be sure to dry it), put the pressed cucumber in the basin, pour the soy sauce into it, and never touch the cucumber. (If the soy sauce is in bulk, heat, boil, cool); Cut the ginger into large pieces, flatten the garlic, put it in, and then add the sugar, monosodium glutamate, and stir.

3) Pickling method of delicious salted cucumber ingredients: 10 kg of cucumber, 2 kg of salt, 1 kg of vinegar, 1 kg of sugar, 4 taels of monosodium glutamate, 5 taels of Sichuan pepper, 1 bag of Sichuan pepper, 8 taels of garlic. Method:

1. Wash and dry the cucumbers; 2.Put the controlled cucumbers in a jar, add salt, press them on a stone, and marinate them for three days. After three or three days, take out the cucumber and control it for one day.

4.Put the cucumber into the jar, mix the processed garlic and red pepper in proportion, boil the monosodium glutamate, Sichuan pepper, rice vinegar and sugar together, cool and pour into the jar. You can eat it after three days.

Sprinkle the cut cucumber with salt, marinate for 2 hours, wring out the water, add monosodium glutamate, sugar, chili oil, sesame oil, and serve. Characteristics: Crispy and spicy.