Quick way to marinate cucumbers, the fastest way to marinate cucumbers

Today I will teach you a method of quickly pickling pickles, you only need to wait for 2 hours to eat, it is the quick-pickled cucumber pickles introduced in this article, the method is particularly simple, the taste is crisp and sweet, and it is very good to use it to drink and eat!

Ingredients: cucumber, red pepper (millet spicy), salt, soy sauce, star anise, Sichuan pepper, sugar.

Production process: 1. Clean the cucumber, then cut it into strips, slice off the part with the core in the middle, if you don't want to waste it, eat it, but where to make pickles, the melon skin is basically to be retained, after all is done, put it into a pot for later use.

2. Cut the red pepper into small rings, pour it into the basin together, sprinkle in an appropriate amount of edible salt, grasp and mix evenly, put it aside to marinate for 2 hours, 1 kg of cucumber needs to be equipped with 20 grams of salt, which is the ratio summarized by people in daily life, which is more suitable for the taste of the public.

3. Pour an appropriate amount of soy sauce into the pot, 1 kg of cucumber with 150 grams of soy sauce, and then grab 1 handful of star anise and Sichuan pepper (2-3 grams each), boil over high heat, then add 15 grams of sugar and stir evenly, turn off the heat and let it cool for later use, and marinate the cucumber sauce, it is so simple.

4. Pour out the juice of the pickled cucumber, and dry it one by one, and then put it into an airtight container with a lid (wipe off the water stains on the inner wall in advance), and then put in a little ginger and garlic slices, as shown in the picture above.

5. Then pour the cooled sauce into the container, marinate for 2 hours, and then take it out and eat, which is the fastest way to make it before, the taste is crisp and sweet, and it tastes very appetizing!

2. The container for pickling pickles must be thoroughly cleaned, and the moisture in the inner wall must be wiped off, so as to ensure long-term preservation, and most mildew is caused by these small details.

The best partner of clear porridge with pickles, cucumbers are on the market in large quantities in summer, you can pickle some, and eat them when you drink porridge in the morning and evening, crisp and refreshing, appetizing and digesting. There are many ways to pickle cucumbers, I use soy sauce to pickle, select tender cucumbers to wash and dry, then cut into pieces and kill the soup with salt, then dry until a while, pour in soy sauce vinegar and pepper oil, marinate overnight and you can eat, crisp and refreshing, simple and convenient.

Ingredients: 4 servings.

500 grams of cucumber.

1 head of garlic. 40 grams of ginger.

Accessories. 200 grams of soy sauce.

30 grams of vinegar. 15 grams of sugar.

Oil to taste. Sichuan peppercorns to taste.

10 grams of salt. Step 1: How to pickle cucumbers in a sauce.

Cucumber, ginger and garlic are ready.

Step 2: Sauce pickled cucumbers**.

Wash the cucumber first, control the moisture, and never have water.

Step 3: Pickled cucumbers in a sauce.

Then cut the cucumber into thin strips, sprinkle with salt and marinate for 3 hours, the container for the cucumber must not have water and oil.

Step 4: A simple way to pickle cucumbers.

The cucumbers, which had been marinated for three hours, came out with a lot of soup and poured out.

Step 5: How to eat pickled cucumbers in sauce.

Place the cucumbers on the grate and dry them until they wilt, so that the taste is firm and crisp, and there should be no raw water during the whole process, otherwise the pickling process will be spoiled.

Step 6: How to make pickled cucumbers in sauce.

Pour 200 grams of soy sauce, 30 grams of vinegar and 15 grams of sugar into a pot, bring to a boil and let cool for later use.

Step 7: How to fry pickled cucumbers in sauce.

Step 8: How to cook pickled cucumbers in sauce.

Slice the garlic and ginger.

Step 9: How to stew pickled cucumbers in sauce.

Spread the dried cucumber in one layer, then top with a layer of garlic and ginger.

Step 10: How to stir-fry pickled cucumbers in sauce.

After laying layer by layer, I used a large bowl of this relatively small amount, and a pound of cucumbers was left after killing the soup until the end was left, so that it could be eaten and made.

Step 11: How to stir-fry pickled cucumbers.

Pour in the boiled soy sauce and vinegar soup, then pour in the pepper oil, buckle a plate, and put a bowl to eat the next day.

Step 12: How to make pickled cucumbers.

The next day, the cucumber killed some soup, it became smaller, the taste was very strong and crisp, and the chopsticks should not have water and oil when fishing, so that the soup would not be bad, and you could continue to put the cucumber in it.

Step 13: How to fry pickled cucumbers in sauce.

Grab a plate and serve it with a bowl of porridge, it couldn't be more delicious.

Finished product drawing. Cooking skills.

Cucumbers must be washed and dried to control the moisture, and there should be no raw water throughout the process, otherwise it will be easy to spoil when pickled, and the soup will be sour.

Pickled cucumbers, delicious and delicious.

The practice of pickling cucumbers is described below:1. After cleaning, cut the cucumber into strips, mix evenly with salt and marinate for more than 5 hours.

2. Drain the pickled cucumbers to dry, this time is adjusted according to the temperature and humidity in the house.

3. After cleaning the peppers, cut them into small pieces and drain the water (with Hangzhou peppers 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.

It's not delicious, seeing that the weather is getting hot day by day, and it's time to be sleepy and have no appetite in spring. The cucumber kernel source is refreshing and appetizing, and basically pickles some to eat every year.

This method is also relatively simple to do, and it is really delicious to eat, and now every meal is inseparable from this pickled cucumber, and I feel that I have no appetite for eating without a meal. If you feel that you have no appetite recently, you might as well pickle some and prepare it, and take out some when you want to eat, which will definitely make you appetite and addicted to eating.

Pickled cucumber, ingredients preparation: 550 grams of cucumber, 30 grams of rock sugar, 25 grams of red pepper, 10 grams of ginger, 35 grams of white garlic, cinnamon.

5 grams, 4 grams of bay leaves, 4 grams of Sichuan pepper, 2 star anise, 4 grams of dark soy sauce, 60 grams of salt, rapeseed oil.

25 grams. Steps:

1. Clean the cucumber and cut it into long strips; Add 50g of salt and mix well;

2. Rock sugar, white-skinned garlic, red pepper and ginger are set aside, and spices are set aside;

3. Add water, dark soy sauce, rock sugar, bay leaves, star anise, cinnamon, and Sichuan pepper to the pot and boil the water, 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;

4. Strain out the pickled cucumber juice, heat the oil in a wok, and fry the peppercorns and ginger slices; 5. Fry until the ginger and peppercorns are fragrant, then add them to the cucumber plate with hot oil;

6. Then add the sauce that has been left to dry, put it in a crisper box, and put it in the refrigerator for more than 2 hours.

To plant cucumbers, you can choose water-soluble fertilizer with fertile leaves, and the cucumbers are straight.

Peel and cut the cucumber into small pieces and set aside in a bowl, add the chopped garlic to the cucumber. Add 3g of salt to marinate for a while, add 3g of aged vinegar, and add 4g of sugar. Stir well and the delicious pickled cucumber is ready.

Ingredients: 400g cucumber, 5g garlic, 3g salt, 4g sugar, 3g vinegar.

1. Take 400g of cucumber and wash it for later use.

2. Peel and chop 5g of garlic for later use.

3. Peel and cut the cucumber into small pieces and put it in a bowl for later use.

4. Put the chopped garlic residue into the cucumber.

5. Add 3g of salt and marinate for a while.

6. Add 3g aged vinegar.

7. Add 4g sugar.

8. If Lu Feng stirs well, the delicious pickled cucumber is ready.

Steps to make pickled cucumbers:

Prepare some tender cucumbers, if you can buy a small dismantling of the cucumber twist is better, use it to make pickled cucumbers taste better, usually go to the morning market to buy vegetables, but you have to observe carefully, see do not miss, otherwise it will be snatched away by friends who know the goods.

Clean the cucumbers one by one, and then cut the cucumbers, ordinary tender cucumbers can be cut into small short strips, with small cucumbers twisted, some are particularly small do not need to cut, some are slightly larger, you can use a knife to cut in half, the purpose is to facilitate the taste, how to taste how to come, not so much exquisite.

Cut it and put it in a pot, add some salt and mix well, mix well and marinate for at least two hours to kill the water in the cucumber.

After two hours of marinating, observe that a large amount of water appears in the basin, so it is marinated and the water is poured out.

Then clean the cucumber with cool white boiling, remove the salt on the surface, and then take out the cucumber, put it on the vegetable basket or dustpan and other objects, and then put an open place to dry the cucumber, as long as the surface of the cucumber remains dry, it is not dry, you can turn it several times during the drying period, and dry it quickly.

Drying this step is indispensable, and removing the water can make the cucumber more crisp and preserve for a long time.

When marinating cucumbers, we start making the sauce, because the sauce needs to be completely cooled before it can be used, so it is best to make it in advance.

Take a clean pot, pour in an appropriate amount of light soy sauce, vinegar, sugar, bay leaves, star anise, boil on high heat until boiling, turn off the heat, do not care after turning off the fire, and let it cool with caution.

When the cucumber is completely dried and the water is completely cool, you can put the cucumber into a waterless bottle, add the juice, and add some garlic and pepper to enhance the flavor of the cucumber.

Wait for the oil to cool down and pour it into the bottle with cucumbers, close the lid tightly, marinate for a few hours, generally you can eat it after two hours, if you don't want to flush the void every time, you can do more at a time, put the bottle in the refrigerator or a cool place, take the cucumber without chopsticks with water, so that you can keep it for several months and can eat.

Pickled cucumbers are not difficult to make, but they are also a little particular, do these details well:

1) Cucumbers must be salted before pickling, if they are pickled directly, not only are they not crisp enough, but they are also easy to spoil, and the cucumbers are more brittle when salted with water.

2) After the cucumber kills the water, the cucumber should be dried first, not directly put into the bottle for pickling, only the water is dried, so that it can be kept longer, and you don't have to worry about deterioration if you can't eat it all at once.

3) After the cucumber is bottled, add some oil to seal it, which can make the pickled cucumber more fragrant and not afraid of spoilage.

Keeping these in mind, it's okay to make pickled cucumbers

The pickling method of cucumber is as follows:1. Wash the cucumber, remove the head and tail, cut it from the middle, dig out the cucumber seeds with a spoon, and put them in the sun to dry the water.

2. Bring the water to a boil in a pot, add Sichuan pepper, star anise, chili peel, vinegar, brown sugar and salt.

3. Put the cucumber into a jar and pour in the cooled water.

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 cucumbers, 2 kg of green peppers (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:

Ingredients: 1 cucumber, salt, sugar, 1 tablespoon of Weida Mei fragrant rice vinegar, Wei Da Mei Zhen Zhen oil, 1 tablespoon of Wei Da delicious soy sauce, garlic, Sichuan pepper, millet spicy, half an onion.

Steps: 1. Wash a cucumber into small pieces, put it in an overnight stained container, put a few peppercorns, a little salt, and press it with a lid for half an hour.

2. Prepare the onion into small slices, the millet spicy into small pieces, and the garlic into small pieces.

3. Wash the pickled cucumbers, squeeze them dry, put them in an overnight pickled container, and put in the onions, garlic, peppercorns, and millet spicy.

4. Put a little bit of fuel consumption.

5. Weida delicious and fresh soy sauce.

6. Weidamei fragrant rice vinegar.

7. Add a tablespoon of sugar.

8. Cover the lid with overnight stains. Refrigerate overnight.

9. Finished products. <>

The above content refers to Encyclopedia - Pickled cucumbers.