How to pickle cucumber twist deliciously, cucumber twist pickling method and steps

1. Practice 1.

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

1.Remove the flowers and roots, and clean them. Sprinkle in an appropriate amount of salt, stir well, massage the cucumber, and marinate for 1 hour. After 1 hour a large amount of water appears, pour it out.

2.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.

3.After drying the cucumber, the skin is tight, and I dried it from noon the day before to the next morning.

4.Sichuan pepper, big ingredients, dried chili, rock sugar, garlic, ginger for later use, take pictures and drop the ginger.

5.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 bring to a boil. Cook until the caster sugar melts.

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

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

8.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 store it in the refrigerator, and take it in parts.

2. Practice 2.

Ingredients: 500g of cucumber twist, 50g of salt, appropriate amount of vinegar, a teaspoon of honey, a small handful of rock sugar

Steps:1First, dissolve the rock sugar with vinegar. Add honey and stir well. Twist the cucumber and wash it. Don't rub it too hard, it won't taste good without the small thorns on it.

2.Remove the cucumbers. Add salt and mix well.

3.Press on a heavy plate for one hour. Cucumbers will sand out of moisture. Squeeze out the cucumber and remove it, add sweet and sour sauce, mix well, put it in the refrigerator and refrigerate, and you can eat it the next day.

4.Rinse with water and eat. The noodles are delicious.

1. Practice 3.

Ingredients: 500 grams of cucumber, about 10 slices of ginger, 2 tablespoons of soy sauce, 2 tablespoons of vinegar, 15 ml of flaxseed oil, 5 grams of salt, 2 tablespoons of sugar, a few star anise, 5 grams of chili noodles.

Steps:1First of all, wash the cucumbers you bought, sprinkle a layer of salt and marinate for about 20 minutes, heat the wok over low heat, and add flaxseed oil.

2.Add sliced ginger and star anise to bring out the fragrance. Stir together the soy sauce, vinegar and sugar until the sugar melts.

3.Bring to a boil over low heat, turn off the heat and let the soup cool. Control the moisture from the cucumber, add a spoonful of chili noodles and mix well.

4.Add the cold sauce to the cucumbers, mix well and refrigerate.

Some people like to use tender cucumbers, and some people like to use old cucumbers, but I love this little cucumber twist, which is more crisp and delicious than old cucumbers! This kind of cucumber twist is generally difficult to encounter, so every time as long as it is encountered, I will never be soft, buy 10 catties at a time, go home and pickle it, and put out a few sticks when eating, more than addiction!

Everyone should know how to pickle cucumbers, food is passed down from generation to generation, many friends pickled cucumbers are learned from their parents or grandparents, everyone's materials and techniques are different, and the taste is different. My method of pickling cucumbers was also learned from my mother, and it took a short time and was particularly crispy, so I will share the specific method below

1.First, clean the cucumbers you bought, remove the flower stalks and stems from both ends, and put them in a pot.

Medium, add an appropriate amount of salt, stir well, and marinate for about two hours. (10 catties of cucumbers are sprinkled with about a catty of salt).

2.Taking advantage of the time between pickled cucumbers, we will prepare the ingredients: an appropriate amount of ginger cut into ginger slices, a little more garlic cut into garlic slices, and an appropriate amount of dried chili peppers cut into small pieces with scissors for later use. You can't eat spicy or chili.

3.Then burn the juice of pickled cucumbers: rinse the pot and dry it, after the pot is dried, you don't need to add water or oil, and pour light soy sauce, oyster sauce, dark soy sauce, and white rice vinegar directly according to the amount of pickled cucumbers.

Sugar and liquor, stir evenly to dissolve the seasoning, then add a handful of peppercorns, a handful of ingredients and cut dried chili peppers, turn off the heat after boiling the fragrance, pour into a basin to cool for later use.

10 catties of cucumber add 4 catties of light soy sauce, 8 taels of sugar, 4 taels of white wine, 4 taels of oyster sauce, half a catty of vinegar, and a little dark soy sauce.

You can also skip it, and you don't need to add salt, because we have already added salt when we pickle cucumbers, and it will be salty if we add more.

4.Twist the pickled cucumbers, put them in gauze to squeeze out the water, then pour them into a basin, add the chopped garlic and ginger slices, and finally pour in the cold sauce and cover with plastic wrap.

Seal it and store it in the refrigerator so you can eat it the next day. If you can't finish eating, you can use waterless and oil-free cans to put it in the refrigerator for refrigeration, and it is very convenient to eat and take it at any time!

Such a crisp and appetizing pickled cucumber is done, in summer, don't be soft when you encounter this dish, buy 10 catties of pickled at one time, eat and take it at any time, it is very enjoyable, and the porridge with rice is super delicious! This flavor is what my family prefers, and it can also be adjusted appropriately according to your own taste, for example, if you like to eat sweet, you can add a little more sugar, and try not to add more vinegar, the main purpose of adding vinegar is to enhance the fragrance.

If you add too much, it will taste sour and not delicious.

I have done a lot of research on pickled products, and I have also pickled a lot of delicacies, such as: cucumbers, radish, peppers, cabbage, etc., today I will share with you the pickling method of a small cucumber twist, which can be eaten on the same day, and can be kept for half a year!

Prepare ingredients: 5 pounds of cucumber twist, 2 heads of garlic, 20 spicy millet, 20 green peppers, tender ginger (200 grams), 10 grams of star anise peppercorns, 100 grams of old rock sugar, 3 grams of dark soy sauce, 100 grams of kimchi salt, 100 grams of balsamic vinegar, 30 grams of cooking oil, 100 grams of chili oil, 100 grams of light soy sauce, and an appropriate amount of water.

Method steps: 1. After twisting and washing, the cucumber is dried and cut with water, sprinkled with kimchi salt, and marinated for 1 hour to precipitate the water.

2. Cut garlic, millet spicy, green pepper and tender ginger into thin slices for later use.

3. Boil the sauce: add cooking oil to the pot, heat the oil temperature of 3 layers and add star anise, Sichuan pepper, old rock sugar, and other rock sugar half after half of the rock sugar is boiled, add chili oil, light soy sauce, dark soy sauce, balsamic vinegar and an appropriate amount of water, and continue to boil for 5 minutes after the water is boiled.

After a few minutes, turn off the heat and let the sauce cool.

5. Twist the garlic, millet spicy, green pepper, ginger and cucumber into a sealable container and pour in the cooled juice.

6. Marinate for more than 3 hours before eating, and put the rest in the refrigerator to close and refrigerate.

Key points summary: 1. Therefore, the ingredients must be cleaned and dried.

2. Marinate the cucumber in advance to precipitate the water.

3. When boiling the sauce, remember to use medium-low heat, and don't put the ingredients in the wrong order.

4. It is recommended that the marinating time be more than 3 hours to make it more flavorful, and try to put it in the refrigerator to make it more crisp and refreshing.

5. Glass bottles can be used in closed containers, and clean and waterless chopsticks or clips are used every time you fish for cucumbers.

The above is the pickling method of cucumber twisting, pickling other fruits and vegetables can be, you can try it, I hope it will help you!

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Homemade pickled cucumber 50 kg recipe.

After the beginning of autumn, I went to the morning market, and suddenly found the cucumber twist, this kind of cucumber twist with a big belly and a thin neck, the cold salad is very tender when eaten raw, and the cucumber is crisp and tender and refreshing when pickled with it, and the sauce is full of fragrance.

The vegetables in the morning market are much cheaper than those in the supermarket, and it costs less than four dollars to buy a large batch, and you can eat it for a long time at home and pickle a large pot.

Everyone knows that pickled food is harmful to the body, but this pickled cucumber can be eaten in only one day, it should be pollution-free food, it can be used as a condiment, and it can be used as a meal, whether it is breakfast or dinner, it is very delicious. The pickled cucumber is sweet and sour, moderately spicy, cool and delicious, appetizing and digestible, delicious and delicious.

Specific method: 3 catties of cucumber twist, 2 tablespoons of salt, 5 tablespoons of light soy sauce, 3 tablespoons of vinegar, rock sugar cubes, an appropriate amount of Sichuan pepper anise, 2 taels of liquor. 1 head of garlic, 1 piece of ginger, and an appropriate amount of millet pepper.

1. Wash the cucumber and cut off the two ends, then cut the thumb-sized segment, then divide it into four, sprinkle in two tablespoons of salt and stir well.

2. Cover the cucumber with a clean plate, and then press it on the plate with a heavy object, I use a garlic mortar, marinate for four hours, and marinate the cucumber to remove the water.

3. Peel and slice the garlic, scrape the ginger and slice it, and cut the millet into spicy sections.

4. Pour 5 tablespoons of light soy sauce, 3 tablespoons of vinegar, an appropriate amount of Sichuan pepper, anise and rock sugar into a bowl, and then pour in a glass of water.

5. Put the juice in a pot and bring to a boil, let it cool and set aside.

6. Squeeze out the water from the pickled cucumber with gauze, put it in a basin, pour in garlic slices, ginger slices, millet pepper, pour in the cooled juice, and then pour in 2 taels of white wine.

7. Cover the basin with plastic wrap, put it in the refrigerator, and refrigerate for 12 hours before serving. Every time you eat it, use clean and waterless chopsticks to clip out the cucumber to bring out the hair.

8. The pickled cucumber after it is done, it is sweet and sour, moderately spicy, cool and delicious, appetizing and digestible, delicious and delicious.

After the beginning of autumn, the unique cucumber twist is also a unique delicacy, you can also try it.

Here's how to make pickled cucumber twists:

Wash the cucumber twist and control the water slightly.

Find a larger pot at home and sprinkle salt on the cucumbers to kill water. Mix with your hands and let the salt fall all over the cucumber and twist.

First, a large basin was placed to match the leaky basin, and then a basin containing water was put to weigh it. Killing time: about six hours. It's okay to imitate the change point for a long time, such as sprinkling salt to kill water before going to bed. If it is not heavy, the water killing effect will be worse.

Washing the cucumber twist, washing it several times, and then drying the cucumber twist, this is a critical step and cannot be omitted. Probably let it dry for a day or two. The cucumber girl is very soft after drying, and it is enough to reach this state.

Salt and sugar, light soy sauce, dark soy sauce, vinegar, pepper bay leaves, mixed together, boil, add a little white wine after the world is cracked, and cook for another three or four minutes to complete the juice. Dark soy sauce: vinegar:

Light soy sauce = 1:1:3.

The specific amount of this sauce depends on how much the cucumber is twisted, and the sauce can be twisted before the cucumber.

Put the cucumber twisted and cooled sauce, garlic cloves, ginger slices and millet spicy into the container, with a lid and a lid, without plastic wrap. It can be eaten after marinating for about a day, and if you are not in a hurry, it is recommended to marinate it for two more days.

Cut the cucumber in half and brighten it early, pour the orange wide, mix well with the seasoning, close it and put it in the refrigerator to use.

Pickled boy tour boring shed Huang Nian cover pin melon.

Delicious pickled cucumber to accompany the slow tung method such as reedan down:Tools Ingredients: appropriate amount of cucumber, appropriate amount of refined salt, 2 tablespoons of sugar, 2 tablespoons of light soy sauce, 1 tablespoon of apple cider vinegar, appropriate amount of chili oil.

1. Which smothered salt is used to cut the cucumber into sections.

2. Marinate for half a day and pour out the water.

3. Add all the seasonings.

4. Mix evenly and marinate for one hour.

5. Crispy, sweet and sour, slightly spicy, especially delicious.

Steps to pickle cucumbers:Ingredients: 1000 grams of cucumber.

Excipients: appropriate amount of vegetable oil, a little Sichuan pepper, 50 grams of millet pepper, 1 piece of ginger, an appropriate amount of aged vinegar, 1 spoon of sugar, an appropriate amount of light soy sauce, 5 cloves of garlic.

1. Soak the cucumber in lightly salted water for half an hour.

2. Wash the cucumbers and control the moisture.

3. Cut the cucumber into strips.

4. Sprinkle with an appropriate amount of salt, kill the water in the cucumber, marinate for a few hours, and pour out the water.

5. Put the cucumber strips into the sealed jar.

6. Pour an appropriate amount of oil into the pot, then add a few peppercorns and fry until fragrant, then add minced garlic and shredded ginger.

7. Then add light soy sauce and oyster sauce.

8. Add sugar, stir and melt.

9. Finally, add millet pepper, mix well and turn off the heat.

10. Leave the sauce to cool.

11. Finally, pour the sauce into an airtight jar.

12. Seal with plastic wrap and start eating after sealing for one day.

Steps to make pickled cucumbers.

1.Cut the cucumber into strips and marinate for 2 hours.

2.Take out the pickled cucumber and dry it, that is, I will dry it until there is no water dropping on the surface of the cucumber, I will pickle it in the evening, dry it for one night, and blow it with a fan for one night in summer.

3.Ginger and garlic are sliced, green peppers are cut into small pieces, and they should be dried until the surface is dehydrated, and then two or three red peppers are added, or fresh ones can be added, and only dried ones are available at home.

4.Boil the soy sauce, pour the light soy sauce into the pot, add fennel and peppercorns, turn off the heat and let cool when boiling.

5.Mix cucumber, garlic, green pepper, ginger, add sugar, pour in liquor, monosodium glutamate, and finally pour in soy sauce juice and mix evenly, I don't eat monosodium glutamate, I didn't put it, if you want the most taste, add some monosodium glutamate, if you don't like the feeling of fennel, filter it out when you add soy sauce juice.

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.

Cucumber (scientific name: Cucumis sativus L.).）

It belongs to the melon genus of the Cucurbitaceae family. It is widely cultivated in temperate and tropical regions, and is distributed throughout China. The flowering and fruiting period is summer, and it is the main vegetable in China in summer.

The stems and vines are medicinal, anti-inflammatory, expectorant, and antispasmodic. The stems and branches are elongated and grooved. The tendrils are thin, undivided, and pubescent with white pubescence. The fruit is oblong or cylindrical, yellow-green when ripe, with a rough surface with thorny nodules, very sparse and almost smooth.