Pickling method of cucumber pickles, pickling methods and ingredients of cucumber pickles

Sauce cucumber method] - a porridge with a side dish.

Ingredients: 3 cucumbers.

Preparation]: 3 slices of garlic, 3 dried chili peppers, 3 slices of ginger, 30 dried peppercorns, 1 star anise, 1 bay leaf, 175 ml of light soy sauce, a bowl of water.

Start making] ——

Step 1: Wash the cucumber and drain it in a ventilated place, then remove the tail, cut it into strips with a knife, and then sprinkle it with salt and marinate for 5 hours.

Step 2: The pickled cucumber will produce a lot of water, pour out the water, and then squeeze the cucumber strips vigorously to make the excess water flow out, which is also the key to the crispness of the cucumber.

Step 3: Prepare the sauce of cucumber sauce below, heat the oil, add dried peppercorns, star anise, bay leaves and dried chili peppers and stir-fry until fragrant, then add ginger slices and stir-fry until fragrant, then add 175ml of light soy sauce, boil 1 bowl of water and boil for 2 minutes, put it out to cool and add 2 tablespoons of sugar and garlic slices for later use.

Note: The soy sauce used here is in a bag, just half a bag, why only half a bag? Because we need to add half of the water to dilute the salty taste of the light soy sauce to prevent the last cucumber from being too salty; Sugar is better when added to the soup after it has cooled than when it is boiled. ）

Step 4: Prepare a waterless and oil-free utensil, put the pickled cucumber strips in, pour the cooled soup into it, pour a little white wine, stir it roughly, cover it and put it in a cool place to marinate for 2 days and you can eat it.

Method 1. 1.At seven o'clock in the evening, ten pounds of cucumbers, cut into the following shapes.

2.Sprinkle a pound of salt after cutting (if you make 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 the salt will mostly flow away with the water.) )

3.Mix the salted cucumbers and press them with a weight to squeeze out as much water as possible.

4.According to your own taste, prepare ginger and garlic, I like to eat spicy, and I also prepare spicySet aside for tomorrow morning.

5.Put three bags of soy sauce and half a pound of sugar into the pot together, 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 broth, add the cucumber, ginger, garlic, chili pepper and mix well.

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 you're done!

9: Put it in a container with no water or oil, put it in a small bowl and marinate for 4 to 5 days.

Practice 2. 1. Before processing, prick 5 10 holes in the melon head and melon body to facilitate the water outflow in the melon and prevent acid rot.

2. Then according to 10 kg of salt per 100 kg of cucumber, and 3 kg of salty soup with 18 concentrations of salt, a layer of melon and a layer of salt into the jar to pickle, turn the jar 1 2 times a day.

3. After marinating for 2 days, select and classify the melon in layers, and then re-marinate it with salt in layers.

4. 10 kg of salt per 100 kg of cucumber until the sealed jar is filled with salty soup for storage, which is generally covered for 15 days.

Method three. 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.

1: First of all, prepare 3 catties of thumb-thick tender cucumbers, choose this kind of tender cucumbers with low moisture, more crisp taste, and no need to change the knife.

2: Clean the cucumbers, then control the moisture, add 20g of salt to the pot, stir and marinate for half an hour to remove the excess water in the cucumbers.

3: Rinse the pickled cucumber several times with water to remove the excess salt, and then squeeze the excess water out of the cucumber.

4: Evenly stack the cucumbers on a drying rack, put them outdoors in the sun, and air dry them for half a day, and the surface of the dried cucumbers is retracted and tough.

5: Put the dried cucumber in a waterless and oil-free bottle, and add 20g of ginger and garlic slices.

6: Put 50 grams of cooking oil in the pot, put in 2 ingredients and 5 grams of Sichuan pepper, fry the fragrance first, pour 500 grams of soybean soy sauce and 100 grams of balsamic vinegar, and finally put in 20 grams of rock sugar to improve freshness, boil and simmer for 5 minutes, then put until cool.

7: Pour the cool juice into the cucumber, press the cucumber, the juice must be no more than the cucumber, seal and marinate for two days before eating.

In this way, our crisp sauce pickled cucumbers are done, so that the pickled cucumbers are crisp and refreshing, and when you eat, you can have two sticks, especially for rice, and friends who like it will try it.

There are Sichuan people who are not spicy and happy, while Northeast people can't eat without pickles. Today, I will share with you a cucumber pickle that is more fragrant than meat. It is not an exaggeration to say that it is more fragrant than meat, so let's learn how to pickle cucumber pickles!

Ingredients: cucumber, 2 cups of light soy sauce, 1 cup of sugar, 1 4 cups of white wine, 3 slices of ginger, 2 large cloves of garlic, sliced green onions.

Prepare cucumbers: 1. Two packets of cucumbers, about 1700 grams, washed;

2. Cut into finger lengths and cut in half;

3. Sprinkle about 1 4cup of salt on the cucumber strips, kill the water, after half an hour, pour out the water and wash twice with water;

4. Put it in a container that can leak below, and weigh heavy objects on top for overnight. The next day, there were significantly fewer cucumbers.

Prepare the sauce: 1. 2 cups of light soy sauce, 1 cup of sugar, 1 4cup of white wine, 3 slices of ginger, put them in a pot, heat over low heat, turn off the heat after boiling;

2. 2 large cloves of garlic, cut into small slices and add the sauce;

3. Sliced green onions at will; Add the sauce.

Finished product: 1. Add the cucumber to the juice, fry the pepper oil (about 30-40 grains) with 1 8cup corn oil, and pour it on the mixed cucumber. It was ready to eat right away, and it was delicious.

There is the fragrance of Sichuan pepper, and you can't feel the liquor at all, and the taste is good. But it's not as crispy as commercially available. It might be better to soak for a while.

2. After cooling, bottle, these cucumbers, get two bottles (380 grams of the kind of large bottle).

How to preserve cucumber pickles well.

1. The pickled cucumber pickles should be kept in a cool place, so that they can be stored for up to a year!

2. In addition to the need to be more meticulous in the production technique and storage place, you can also be more careful when eating cucumbers, and pay attention to using clean chopsticks to clip them out, which can also make them less susceptible to deterioration to a certain extent.

Cucumber pickles are suitable for people.

In fact, the general population is suitable for eating cucumber pickles.

Because this is a pickled food, people with weak spleen and stomach, abdominal pain and diarrhea, and cough should eat less, because the cucumbers in the stewed cucumber pickles are cold, and patients with stomach cold are easy to eat abdominal pain and diarrhea.

There is also a pickled dish, sour and salty, although it is very good to eat, although it makes you have a great appetite, but friends who have had stomach ulcers should eat less, because after it is pickled, it is easy to produce stomach acid, which will hurt the stomach.

2. Then wash and set aside.

3. Wash and slice the ginger for later use.

4. Wash the pepper and cut it into sections for later use.

5. Boil a pot of sauce, this is soy sauce and vinegar boiled together, put some minced garlic and ginger in it, the taste will be better. Boil the fire and put it on and off for later use.

6. A layer of cucumber, a layer of chili, a layer of garlic and ginger, and a little white sugar in the middle, so that the yard is good.

7. When the sauce is cooled, screw the lid on, and you can eat it after 7 days.

Oil cucumbers, wash the cucumbers, then remove the seeds and cut into strips. Dehydrate with salt, soy sauce vinegar, sugar salt, garlic, ginger, and chili pepper to adjust the juice together, then soak the dehydrated cucumber, and finally fry the chili, pepper, and sesame pepper in hot oil, fry it into oil and cool it and add it to the soaked cucumber.

Cut the cucumber Li Shi into long strips, marinate, put it in a clean jar, add the seasoned sauce and marinate for a period of time, and the delicious and crisp sauce pickled cucumber is completed。Chinese table is always indispensable to an inconspicuous pickle, you must know that pickles have hundreds of years of history of disturbance, from ancient times to the present are deeply loved by the people, pickles can be both rice and appetizing, so I also know that eating too much is not good for the body, but still can not resist the deliciousness of pickles.

Many families make delicious pickled cucumbers with sauce flavor, and the edible ingredients are relatively simple, and they can be eaten for a long time after the preparation is completed. We first cut the fresh cucumber into long strips, sprinkle salt on top and marinate for about 8 hours, at this time we will find that most of the water in the cucumber is diluted, squeeze the water out with our right hand, and set it aside for later use. In this step, it should be noted that the length and thickness of the cucumber should be consistent.

Pour peanut oil into the pot, add chili pepper and pepper to fry until fragrant, turn off the heat and let it cool, and set it aside for later use.

Heat the soy sauce and the sugar, and turn off the heat when the sugar is completely melted. We put the pickled cucumber into a clean jar, add ginger slices, garlic slices, and pour all the soy sauce, peanut oil, and two spoonfuls of liquor into the jar after cooling, and we can start eating it after a day or two. The taste of pickled cucumbers in sauce is relatively salty, so don't eat too much at one time, so as not to cause high blood pressure and high blood lipids due to excessive salt intake.

Especially the elderly, they should pay extra attention when eating pickles.

Pickles are made with a lot of salt and soy sauce, which has a preservative effect, so they can be stored for a long time, and they can be stored directly in the refrigerator in the hot summer, and they can be eaten continuously for a long time. This pickle is very easy to make, so there's no need to make too much at once. Cucumbers retain their crisp texture after pickling, and a small bowl of pickles when you don't like to eat in summer is both appetizing and relieving the heat.

Cut the cucumber into long strips and sprinkle it with salt, marinate the water, put the oil in the pot, put the pepper, fry the pepper without a round round pepper and let it cool, and then put the pickled cucumber into a clean jar, put in ginger slices, photos, soy sauce, peanut oil and fried pepper oil, liquor and an appropriate amount of salt, and dry and bent for 1 2 days before eating.

First, cut the melon into strips, then add salt, monosodium glutamate and sugar to the soy sauce, and then marinate the melon strips.

First, cut the cucumber into strips, then add salt, MSG and sugar to the soy sauce, and finally marinate the cucumber strips.

First, light the hail, wash the cucumbers and cut them into strips. And add your favorite small pickles to the cucumber strips. Place in the refrigerator and let sit overnight. After two days, you can eat the crispy, tender and sweet Biling small salted skin and pickled cucumbers with sail and cabbage.

The method of pickling cucumber pickles in soy sauce is as follows:

10 pounds of cucumber, 2 pounds of chili pepper (you can have a personal taste, friends who like to eat spicy can put more peppers) half a pound of garlic, 3 taels of ginger, 7 taels of salt, 2 taels of pepper, 3 taels of peanut oil, 1 tael of white and Qijiu, 2 taels of sugar, 30 grams of monosodium glutamate, 8 packs of soy sauce.

Wash and dry the cucumber (until the cucumber wilts), wash and dry the chili pepper and ginger, peel the garlic and set aside.

Step 2: Cut the wilted cucumber and pepper into strips and put them in a pot and marinate them with salt for 10 hours.

Step 3 Pour the soy sauce into the pot and heat it, then take the fried scoop and put it on the stove, put peanut oil in the fried scoop and heat it, then put the peppercorns in the oil and fry it, turn off the heat.

The fourth step is to put the fried scoop on the stove, light a small fire, put a little oil and then put the sugar to fry, fry until the chicken blood turns off the fire (don't fry it, it will be bitter after that) put the fried sugar and pepper oil together in the soy sauce and boil, and when it boils, add the liquor and monosodium glutamate, turn off the fire immediately and wait to dry.

Step 5: Cut the ginger into strips and the garlic into slices. Pickled cucumbers control the moisture.

Step 6: Take a container and wash it dry, put the pickled cucumbers, peppers, ginger, and garlic in the container layer by layer, and then pour the burned soy sauce soup into the container to marinate, and you can eat it the next day.

Pickled cucumber is a kind of pickle in Changbei, Changbei is located in the high cold, green vegetables are not long in winter, in the past, local residents all pickled the cucumber and cowpea harvested in the source of Fengye with salt water, made into kimchi, put it in winter to enjoy, with beauty, **, blood lipid and other effects.

Pickled cucumbers - encyclopedia.

Cucumber pickles so pickled:Ingredients: 5000g cucumber.

Excipients: 400g of salt, 900ml of soy sauce, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of Yuanzhen sugar, 100ml of liquor, appropriate amount of persimmon pepper.

Steps: 1. 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 chili, 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. Over medium-low heat, pour soy sauce and add sugar, stirring constantly in the middle, and turn off the heat when the pot is boiling.

7. Heat the pan with cold oil, and when the oil is hot, put peppercorns and fry them to make them fragrant.

8. Pour out the water pickled in the cucumber, pour in the cool soy sauce and white wine, pour in the pepper oil when it is not hot, and stir well.