How do you pickle cucumber pickles in summer? How to pickle cucumber pickles deliciously?

1. Ten pounds of cucumber, cut well. 2. Sprinkle a pound of salt after cutting (if you do a small amount, just decrease it according to this ratio, don't worry about salty, put salt in order to kill the water in the cucumber, and most of the salt will flow away with the water.) Additional Notes:

3. Mix the salted cucumbers well, press them with a weight, and squeeze out as much water as possible from the cucumbers. Heavy objects can be stones, of course, without stones, you can replace them with a basin of water, which is not bad. (Note:.)

This step is the key, but don't be idle to save it) 4. According to your own taste, prepare ginger and garlic, I like to eat spicy, and also prepare chiliSet aside for tomorrow morning. 5. Add three bags of soy sauce and half a pound of sugar to the pot, turn off the heat after the soy sauce is boiled and the sugar melts, find a container and pour it to cool.

The next day, at seven o'clock in the morning, the cucumber that had been killed in the water.

6. In the cold miso soup, add cucumber, ginger, garlic, chili pepper in turn, and mix well. 7. Add liquor (be sure to put it, it tastes very good), and a little monosodium glutamate (you can leave it out if you don't like it).

8. Make a pot on the fire, put oil, add a little pepper after the oil is hot, wait until the oil temperature is close to room temperature, pour it on the cucumber that has just been soaked, and it is done.

1.Wash the cucumbers, cut them into strips, sprinkle them with salt, and then press them with something heavy to press the water, preferably a little dry, and dry them out a little. 2.

Soy sauce, vinegar, sugar to taste, bring to a boil in a pan and pour in a container. 3.Sliced ginger and garlic, and green chilies.

Put it in the soup just now. 4.In about half a day, the cucumber can be put into the soup.

5.The last step is very critical, get a little oil, put peppercorns to fry it, and pour oil and peppercorns on the cucumbers after the fragrance comes out. It's best to seal it up and eat it for a long time!

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.

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.

9. Then add the cooled sauce.

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

Ingredients: 2 cucumbers, 1 tablespoon of salt, 1 tablespoon of dark soy sauce, 2 tablespoons of balsamic vinegar, 6 garlic pieces, 6 millet spicy pieces, 2 tablespoons of light soy sauce, 1 handful of Sichuan peppercorns, appropriate amount of coriander stalks.

Production steps: 1. Cut the cucumber in half.

2. Use a stainless steel spoon or knife to dig out the seeds.

3. Cut into thin strips, add a spoonful of salt and marinate for 20 minutes, pour out the marinated water.

4. Add 2 tablespoons of light soy sauce, 1 teaspoon of dark soy sauce, 2 tablespoons of aged vinegar, 1 tablespoon of oyster sauce and 1 tablespoon of sugar.

5. Cut the garlic into cloves, shred the ginger, cut off the millet spicy, and leave only the rhizome of the coriander.

6. Heat the oil in a hot pan.

7. Stir-fry the ingredients and turn off the heat.

8. Pour into the seasoned sauce and mix well. Use chopsticks to put the cucumber into the sauce, mix well, marinate for more than 4 hours, and turn it several times halfway.

9. Serve on a plate.

Ingredients: 400g of salt, 900ml of soy sauce, appropriate amount of ginger, appropriate amount of garlic, 100ml of Yuanzhen sugar, and liquor

1. First of all, wash the fresh cucumbers;

2. Cut the section first, and then divide it into four;

3. Cut the ginger and garlic;

4. Put the chopped pepper, ginger, garlic and cucumber into a stainless steel basin, sprinkle with salt, and mix evenly;

5. Press it with a heavy object to the top, the purpose is to press out the water (I pressed the rice jar), and marinate for 12 hours;

6. On medium-low heat, pour soy sauce and put sugar, stir constantly in the middle, turn off the heat when the pot is boiled 7, heat the pan with cold oil, and fry the peppercorns when the oil is hot;

8. Finally, pour out the water from the cucumber, pour in the cool soy sauce and liquor, pour in the pepper oil when it is not hot, and stir well.

A few simple steps to teach you how to make delicious pickled cucumbers.

10 kg of cucumbers, 2 kg of sharp peppers, cut and soaked with 1 kg of refined salt for 24 hours, and control the dry water. 3 catties of soy sauce, 4 taels of vinegar, bring to a boil, and cool down. 4 taels of fresh ginger, 4 taels of garlic, sliced.

2 taels of sesame oil, 2 taels of monosodium glutamate, 1 kg of sugar, and 4 taels of liquor. Among them, soy sauce and vinegar must be boiled in a clean and oil-free pot, after boiling, add monosodium glutamate and sugar to fully melt, add liquor after cooling, and pour it into the prepared container. Then put in the submerged dish, and finally drop the sesame oil on the top to insulate the air.

Finally, the lid is closed, and you can eat it after 1 week.

When you eat, be sure to chirp, chirp.

Cut the cucumber in half, pour in the seasoning, mix well, put it in the refrigerator and use.

Wash the cucumbers, add sugar, salt, chili monosodium glutamate, soy sauce, pepper bay leaves, and marinate for 12 hours.

China is known as the "Kingdom of Cooking". In this big family in China, there are fifty-six small families, each with its own special cuisine. There is an expectation before eating, an aftertaste after eating, and enjoying the food also depends on the occasion.

10 pounds of cucumbers.

3 pounds of meat peppers. 7 taels of ginger and 7 taels of garlic.

7 taels of liquor. 7 taels of sugar.

Appropriate amount of MSG. Soy sauce to taste.

First, divide the cucumber and pepper into four cloves with a knife.

Cut into small pieces one inch long.

Marinate for a day.

Then pack it up in a bag.

Press the water out.

Finally, mix well with the above ingredients.

Such cucumbers are delicious.

Give it a try. How long does this last.

It is recommended that you go to a regular school where the system of school teaching is authentic and you can go and see it.

Pickled cucumber pickle method:

Ingredients: 2 cucumbers, half a radish, 4 6 slices of ginger, 4 cloves of garlic, 1 millet pepper.

Excipients: 5 grams of coarse salt, 500 ml of soy sauce, 1 large ingredient, 1 cinnamon, appropriate amount of Sichuan pepper, 5 10 pieces of rock sugar.

Specific steps: 1. Prepare cucumbers, carrots, ginger, ingredients, soy sauce, and rock sugar.

2. Cut the cucumber into sections and slice half a radish.

3. Slice the ginger.

4. Marinate the cucumbers and radishes with coarse salt grains to extract the water.

5. When pickling cucumber and radish, prepare the pickle juice, and enlarge the ingredients, cinnamon, peppercorns, and rock sugar in the pot.

6. Pour in the soy sauce and bring to a boil and turn off the heat.

7. Pour the boiled soy sauce into a container and let it cool.

8. Wash the pickled cucumbers several times.

9. Cool soy sauce.

10. Squeeze the washed cucumber into the container.

11. Pour in the cooled soy sauce.

12. Cover the lid and eat it after 24 hours.

Cucumber pickles are delicious, but do you know how to make them?

Preparation: 2 kg of cucumber, 1 kg of sharp pepper, 1 tael of ginger, 2 heads of garlic, 2 carrots, 1 tael of coriander, 2 green onions, 1 white radish of Lao Doupai about 1 catty.

Seasoning preparation: soy sauce, salt, cooking wine, sugar, monosodium glutamate, a little sesame oil.

Method: 1. After washing the cucumber and unsalable, drain the water;

2. Because cucumbers are easy to taste, when cutting, the pieces should be larger;

3. Slice the garlic, don't chop the coriander and green onion too much;

4. Put it in a basin after cutting;

5. Pour in all the foaming materials and stir slightly;

6. Let stand for 10 hours before eating.

Pickled cucumber strips and pickles] Ingredients required: 3 catties of cucumbers, 2 red peppers, 2 tablespoons of oil, appropriate amount of salt, 1 head of garlic, 1 piece of ginger, half a tablespoon of Sichuan pepper, 4-5 large ingredients, 1 kilogram of light soy sauce, half a tablespoon of sugar

Steps:1Cucumbers should be selected to be more tender, wash the cucumbers and red peppers, and dry the surface moisture.

2.Grow the cucumber and cut it into 4 equal strips.

3.Place the cucumber strips flat on the cutting board, and then use a knife to remove the cucumber slices. If the cucumber is thicker, remove the cucumber strips and cut the cucumber strips in half into 2 strips.

4.Cut the cucumber strips into pieces about 4-5 cm long.

5.Remove the stems and seeds of the red pepper and cut into strips about 4-5 cm long.

6.Put the cucumber strips and red pepper strips in a bowl, add 2 tablespoons of salt, mix well and marinate for 4-5 hours.

7.After the cucumber is pickled, you can see a lot of water marinated in the basin.

8.Wrap the cucumber in gauze, squeeze it with your hands, squeeze out the water of the cucumber, and then put the cucumber strips in a ventilated place, spread out and dry for about 1 hour.

9.Slice the garlic and shred the ginger.

10.Add oil to the pot and heat it, add the peppercorns and ingredients, fry them over low heat, and fry the peppercorns until they are slightly charred.

11.Pour in the soy sauce, bring the soy sauce to a boil, turn off the heat, remove the peppercorns and ingredients, and cool the soy sauce.

12.Put the dried cucumber strips and red pepper strips into the basin together, put in the garlic slices and ginger shreds, pour in the cool soy sauce sauce, stir evenly, put them in a clean container, put them in the refrigerator and keep them in the refrigerator, and after 2 hours, you can eat them.

Tips: After eating the cucumber, heat the sauce and let it cool, so that it can be reused and continue to marinate.

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