How to pickle vinegar cucumbers, crisp and delicious

1. Cut the cucumber and carrot into strips and add salt;

2. Rub the salted cucumber with your hands a few times to let the cucumber fully absorb the salt;

3. Press the mixed cucumber with a weight to squeeze out the water (I put it on the steamer, pressed a large basin of water on it, and left it overnight);

4. The cucumber that is pressed out of the water can taste whether it is very salty (the salt is put to kill the water, but not all the salt will slip away with the water), and decide whether to wash it with water according to your own taste;

5. Add 2 taels of sugar to a large bowl of soy sauce (about one and a half bagged ones) and boil until the sugar is completely melted, and then be sure to boil until it boils and cool it thoroughly;

6. Add a little white wine and monosodium glutamate to the cold miso soup, and then add cucumber, ginger, garlic and chili pepper to marinate.

Pickled crispy cucumbers. Ingredients for pickling crispy cucumbers.

Cucumber, 3 millet peppers, appropriate amount of garlic, 4 cloves of Sichuan peppercorns, 10 grams of ginger, 2 slices of coriander, a few sticks of salad oil, tablespoons of salt, about 10 grams, very fresh, 4 tablespoons dark soy sauce, tablespoons balsamic vinegar, 4 tablespoons oyster sauce, 1 tablespoon sugar, 35 grams of sesame oil, 1 tablespoon chicken essence, a little.

Steps to make pickled crispy cucumbers.

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Step 1: Preparation of Plain Milk Pulled Toast Step 1

Choose fresh cucumbers. I have a feel in my hand. Don't be the squishy kind.

After soaking for a while. In addition, grab some salt and rub it clean. After gently drying the water with kitchen paper.

Throw the cutting board up. Slaughter!! (

Step 2space

To prepare plain milk shredded toast Step 1

Cucumber cut off in both ends. Cut in half. Use a stainless steel spoon or knife to remove the middle pulp. Don't skip this step. If you don't remove the pulp, you won't have a crunchy texture.

Step 3: Preparation of pure milk tear toast Step 1

Cut the cucumber into long strips.

Step 4space

To prepare plain milk shredded toast Step 1

Place in a large bowl. Add the salt and stir well. Set aside and marinate for about 10 minutes.

Step 5: Preparation of Plain Milk Pulled Toast Step 1

Millet pepper. Garlic. Ginger. After the parsley is cleaned. Blot the water with kitchen paper. (Try not to have raw water) Cut them in turn. The stems and leaves of the coriander should be cut separately. Sichuan peppercorns should also be cleaned.

How to pickle cucumbers is the best, keep in mind the 3 steps, cucumbers are crisp, delicious and flavorful.

Cucumber is a common vegetable in life, when I went to the vegetable market at the first two ends, I saw an old grandmother selling cucumbers, and there was not much left, so I bought them all, so that the old woman could go home early, cucumbers were a pound of money, and I bought a total of 17 yuan, so I gave the old woman 20 yuan, and I didn't let the old woman make change, because I think the old man went out to sell vegetables, it was too hard! I bought so many cucumbers, in addition to frying and eating, I pickled all the remaining cucumbers, as a meal, crisp and refreshing, very delicious, when pickling cucumbers, it is wrong to pickle directly, add a few more ingredients, cucumbers are crisp and delicious!

Pickle. In fact, there are many ways to pickle cucumbers, that is, there are many friends pickled cucumbers, the taste is not crisp at all, and pickled for a few days, cucumbers are easy to rot, it is for this reason, everyone likes to go out to buy and eat, today I will pickle cucumbers The simplest way to say, even if it is a novice, pickled cucumbers still taste crisp, delicious and appetizing, how to pickle cucumbers is the best, keep in mind the 3 steps, cucumbers are crisp, delicious and delicious!

Pickled cucumber】Raw materials]: cucumber, ginger and garlic, salt, red pepper, Sichuan pepper, star anise, light soy sauce, aged vinegar, sugar.

Production steps] Please click to enter a description of pickled cucumber**.

Step 1: Prepare 15 catties of cucumbers to clean them, then wash the ginger, garlic and red peppers, control all the moisture, cut the cucumbers into sections, and then cut each cucumber in half into four parts, add an appropriate amount of salt to the cucumber, mix evenly with your hands, marinate for 2 hours, cut the ginger and garlic into slices, and cut the red pepper into segments with an oblique knife.

Pickle. Step 2: Pour 1200 grams of light soy sauce, 400 grams of aged vinegar, 400 grams of water, 150 grams of rock sugar, a small handful of Sichuan peppercorns, and 3 star anise into the pot and boil over high heat, then turn off the heat and let cool for later use.

Pickle. Step 3: After the cucumber is pickled, first pour out the water inside, then put the cucumber in the gauze to dry the water, after the juice is cooled, add ginger and garlic slices and red pepper and stir well, then put the cucumber in and stir evenly, and finally add a few drops of high liquor and stir well, put it in a clean jar, cover it and seal it for 2 days before eating.

Pickle. A few words].

1: Clean the cucumber first, then drain all the water on the surface, then cut the cucumber into long strips, add salt to marinate the moisture inside, and drain the water first after washing the other ingredients.

2: When boiling the sauce, put all the ingredients in and bring to a boil, then turn off the heat and let cool.

3: After the cucumber is pickled, the water inside must be squeezed dry, this step is very important, if the water is not squeezed dry, the pickled cucumber is easy to rot.

4: The juice must be cooled, and finally add the ingredients and stir evenly, store it in a clean jar, marinate for 2 days and then eat, this cucumber is not bad for half a year.

Spread the cut cucumber on a plate, sprinkle the cucumber with an appropriate amount of salt, and marinate in the refrigerator for 15 minutes. Put 2 tablespoons of balsamic vinegar and half a tablespoon of white sugar into the cucumber, stir well, refrigerate for 5 minutes, and you can eat after 5 minutes.

Ingredients: 1 cucumber, appropriate amount of salt, 2 tablespoons of balsamic vinegar, half a tablespoon of sugar.

1. Take a cucumber, scrape off a little of the surface cucumber skin, wash it and wipe off the surface moisture, and set aside.

2. After cutting the cucumber, cut it into strips, paying attention to the thickness when cutting.

3. Spread the cut cucumber on a plate, take an appropriate amount of salt and sprinkle it on the surface of the cucumber, and put it in the refrigerator to marinate for 15 minutes.

After a few minutes, remove the cucumber and discard the pickled cucumber water.

5. Put 2 tablespoons of balsamic vinegar and half a tablespoon of white sugar into the cucumber, stir well and refrigerate for 5 minutes.

It can be eaten in minutes, sweet and sour, and a must-have in midsummer.

The vinegar cucumber is crispy and delicious to make it as follows:Ingredients Tools: 400 grams of cucumber, 20 grams of light soy sauce, 30 grams of sugar, 4 grams of garlic, 3 grams of millet pepper, 15 grams of salt, 30 grams of vinegar, cutting knife, glass bowl, chopsticks.

1. Remove the cucumber and cut into strips, and cut the millet pepper into rings.

2. Pour the cucumber into a bowl, salt, stir well and marinate for 3 hours.

3. Squeeze the cucumber out of the cucumber juice.

4. Put vinegar, light soy sauce, sugar, garlic slices, millet pepper and water in the bowl, stir well.

5. Pour in cucumber, sesame oil, and fragrant oil, stir well, and the crispy and delicious vinegared cucumber is completed.

1. With skin: As we all know, cucumber itself is a kind of vegetable that is more brittle than Yanxiao, whether it is the skin or flesh of cucumber, the water content is very large. The water content of cucumber flesh is higher than that of cucumber skin.

The cucumber flesh is marinated in water, and it will not be crispy if there is less water, and the cucumber skin will be less watery, so the "crispy" taste will be retained more. So, keep the cucumber skin when pickling cucumbers.

2. Remove the gourd: The cucumber pulp contains more water and more acones, and it is also relatively easy to break. When pickling, the cucumber pulp will have an impact on the taste, and the cucumber pulp is also easy to spoil, so we can remove the cucumber pulp when pickling the cucumber.

3. Water: Cucumbers have a large water content, and when pickling, due to the infiltration of salt, soy sauce and other condiments, water will come out. Instead of the cucumber coming out of the water during the development process, it is better to let the cucumber go through the step of dehydration before pickling.

In this way, the first can ensure the crisp taste of the cucumber, and the second can accurately grasp the amount of condiment. This can be done when marinating many vegetables.

4. Drying: The salted cucumbers are actually placed in a cool and ventilated place to dry them a little, and the number of jujubes is not exposed to the sun. To speed up the water evaporation time, you can blow it with a fan.

After the cucumber is salted, it loses water and wilts, and the taste is definitely not very crisp. We dry it a little, the cucumber becomes smaller, the flesh becomes firmer, and it will be crispy when marinated in the sauce.

The taste of pickled cucumbers must be crisp, if you want to ensure that the cucumbers are pickled out crisp and delicious, the selection of materials must be the key, choose fresh cucumbers in season, do not choose too large, and the thickness can be uniform.

Hello, how to pickle cucumbers to pickle delicious and crisp, 1Wash the cucumber and dry it and cut it into small thumb-sized strips. 2.

Sprinkle 2 tablespoons of salt on the cut cucumber, stir well, and marinate for 5-6 hours to kill the cucumber's own moisture. 3.Peel and slice the garlic, wash and wipe the surface water of the ginger and slice it, and prepare an appropriate amount of pepper and pickled pepper.

The cucumber pickled in this way is delicious and crispy. In the past, local residents pickled cucumbers and cowpeas harvested during the harvest with salt water to make kimchi and put them to enjoy in winter [1]. Its main ingredients are fresh cucumbers, etc., and this dish is simple to make, nutritious, and delicious.

Before processing, 5 10 holes are pierced in the melon head and melon body to facilitate the water outflow in the melon and prevent acid rot. Then according to 10 kg of salt per 100 kg of cucumbers, and 3 kg of salty soup with 18% salt concentration, a layer of melon and a layer of salt into the jar to pickle, turn the jar 1 2 times a day. After marinating for 2 days, it is selected and sorted out of the tank, and then the melon is salted and re-salted in layers.

10 kg of salt per 100 kg of cucumber until the sealed jar is filled with salty soup for storage, generally covered for 15 days. Ingredients: 2 to 3 fresh cucumbers (must be made with thorns on the top to be refreshing.)

Specific steps: 1. Wash the fresh cucumber, cut it into sections, and put a layer of cucumber 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.

How to pickle cucumbers crisp and delicious, teach you a trick to pickle cucumbers.

The cucumber is pickled like this, crispy and delicious.

Pat the cucumber with vinegar and a pinch of salt and chop the garlic.

How to make pickled cucumbers.

1. Buy fresh cucumbers from the market, wash them, cut them into sections, put a layer of cucumbers and add a little salt when pickling (don't worry about salty, put salt to kill the water in the cucumbers, and most of the salt will flow away with the water), marinate until the next morning, control the moisture, and dry the cucumbers for another day.

2. Prepare two bags of soybean soy sauce, a bag of Shanxi vinegar, garlic, sugar, green chili pepper (cut and remove the seeds), ginger and white wine. (Prepared according to your own taste).

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, cut green peppers and garlic cloves into the pot, pour in the soybean soy sauce, and then pour in the cool soy sauce and marinate for 4-5 days. It is ready to eat, crisp and delicious, crisp but not salty.

Is it OK to marinate cucumbers with dried chilies?

1.Method 1.

The cucumbers are washed and cut into inch pieces, salted and marinated for 10 minutes, and then the juice is filtered. Take a bowl and add sugar, vinegar, salt, tapioca starch, light soy sauce and water and stir well to make a sauce. Stir-fry the chives in oil.

Pour the juice into a bowl and bring to a boil until thick. Add the pickled cucumber strips. Fire quickly stir-fry evenly on it.

2.Method 2.

Wash the cucumbers, cut them into strips, add salt and marinate them for a while to drain the water. Make a fire, put oil in the pot to heat, put in the green onion and stir-fry until fragrant, and then put in the cucumber strips that drain the water and stir-fry the pot, add condiment salt, white sugar, vinegar, and delicious fresh soy sauce to the pot for a while, and a sweet and sour cucumber strip is good. Serve a plate.

How to pickle sweet and sour cucumbers delicious.

3.Method 3.

First of all, we need to prepare fresh loofah, wash the loofah, remove the head and tail (because the head and tail of the loofah are very bitter, it is not easy to eat so delicious), and then cut the loofah into small strips and put it into a clean sea bowl, and then add an appropriate amount of salt to the bowl to pickle, about two hours of pickling. After two hours, throw away the pickled cucumber water, then pour the loofah into a clean vegetable plate, at this time, add an appropriate amount of ginger slices, garlic, red pepper, sugar, rice vinegar, rice wine, and light soy sauce to the loofah. After adding all the seasonings, stir evenly and put them in the refrigerator to freeze for two hours for more flavor.

How to pickle sweet and sour cucumbers delicious.

4.Method 4.

Clean the cucumber and chop it into sections, then cut it into strips, stir it with half a penny of salt, and marinate for 20 minutes. Take one dried red pepper and cut it into thin strips. Put the hot pot on the fire, add 2 handspoons of cold water, 4 taels of white sugar, 4 taels of vinegar and shredded dried peppers, change to a simmer after boiling, cook until the water vapor is exhausted, dissolve the white sugar into a sticky slurry, and put it in a cool place to refrigerate.

Squeeze out the pickled cucumber strips, put them in the cooled sweet and sour sauce, stir them, pre-soak them for 30 minutes, and then you can take them. If you put it in the refrigerator, the actual effect is better.