Recipe for pickling cucumbers, how to pickle cucumber recipes

Cucumbers are first salted, then dried, and then marinated with soy sauce, liquor, sugar, monosodium glutamate, a lot of sesame oil, ginger and garlic are pickled together Super delicious, this is not from the Internet search, it is our family's secret recipe, every year it is made a lot of delicious! The most important thing is sake and sesame oil!

"One" [pickled cucumber].

Ingredient list: cucumber (1 catty), edible salt (35 grams), fresh red pepper (2 sticks), green onion and garlic (appropriate amount each), soy sauce (300 grams), vinegar (100 grams), star anise (2 pieces), bay leaves (2 pieces), sugar (20 grams), Sichuan pepper (1 handful).

Production steps: In the first step, the pickled jar is first cleaned and disinfected with hot water, then set aside to drain naturally, and the cucumber is cleaned with water to dry the surface moisture.

The second step is to dry the cucumber and cut it into thumb-thick strips. Then the cut cucumber strips, sprinkle the appropriate amount of salt on top and stir well, you can press the weight on top of the cucumber for two hours.

The third step is to peel and slice the garlic, clean and slice the ginger, and cut the red pepper diagonally and put it on a plate for later use.

Step 4: Pour the soy sauce into the pot, add aged vinegar and sugar to boil, stir until the sugar, then melt, pour it into a bowl and let it cool.

Pour oil into the pot, heat over low heat, pour in ginger and garlic, chili, Sichuan pepper, star anise, and bay leaves to stir-fry until fragrant, and let cool out of the pot.

In the fifth step, the marinated cucumber strips, drained, put them in a jar, and then pour in the boiled sauce and stir-fried spices.

In the sixth step, seal the mouth of the jar with plastic wrap, then cover the lid and marinate for 2 days before eating.

Sauce Tips]:

1. The cleaned cucumbers must be wiped dry, and there can be no water during the pickling process, otherwise it is not suitable for storage.

2. After the cucumber is salted, the excess water should be squeezed out, so that it will be crisp and delicious to eat.

3. This method is also suitable for pickling other foods, such as radish, garlic tastes very good.

Isn't it appetizing to look at such a home-cooked pickle? Breakfast porridge or steamed buns as snacks are particularly delicious, have you learned this appetizing home-cooked pickled cucumber? Friends who like to eat pickled cucumbers remember to collect them If you have time, you can try it yourself, if there is anything you don't understand, please ask questions below, and we'll see you next time.

Two" pickles and cucumbers.

Wash the cucumbers, cut them into small pieces and place them in a bowl.

Add an appropriate amount of salt, stir well, marinate for 1 hour, rinse well, control the water, and put it in a bowl.

Add ginger garlic, millet spicy, Hangzhou pepper and pour in two spoonfuls of soy sauce.

Pour in a spoonful of rice vinegar, a little sugar, and a little chicken essence.

Add another tablespoon of chili oil, stir well and marinate for an hour.

Finally, the kimchi cucumber is ready! It's a must-have dish for summer!

Answer the first step: prepare 2 catties of cucumbers, remove the two ends, cut into strips, then remove the cucumber core, pour it into a bowl after removal, add salt, stir evenly and marinate for 20 minutes, kill the water in the cucumber, when the cucumber kills the water, prepare a small bowl, add sugar, light soy sauce, dark soy sauce, chicken essence, pepper oil, chili oil, sesame oil and stir evenly, and finally you can add a little white sesame, peanuts, coriander or green onion and stir evenly for later use, if it is a dried cucumber, then add a little salt, Cucumbers that kill water with table salt do not need to be salted.

Step 2: After the cucumber is killed, pour out the excess water in the pot, add the prepared sauce, stir well, let it marinate for about 10 minutes, let the cucumber fully absorb the sauce, so that the cucumber will be both flavorful and crisp.

Ingredients to prepare: 750 grams of cucumber, 15 grams of salt, 100 grams of vinegar, 100 grams of rock sugar, 500 grams of soy sauce, 2 large ingredients, 1 small handful of Sichuan pepper, appropriate amount of chili, 1 piece of tender ginger, half a head of garlic, 2 tablespoons of white wine.

1.Remove the stems and pinch the flowers of the cucumbers, wash and control drying. Pour in an appropriate amount of salt, grasp it with your hands, and marinate for about 1 hour to kill the water inside.

2.After marinating, pour out the water, take out the cucumbers and spread them on the grate, and let them dry in a cool place for a day, this step must not be omitted. This is the key to making cucumbers crunchy. I added some carrot strips along and did the same.

3.Prepare a variety of ingredients. Ginger is best used with tender ginger, seed ginger. Don't slice it, cut it into pieces and marinate it together. It tastes great this way. The ginger is pickled and sliced, and it is also very delicious.

4.Cook the marinade, pour 100 grams of vinegar, 100 grams of rock sugar, 500 grams of soy sauce, 2 large ingredients, 1 small handful of Sichuan pepper, appropriate amount of chili pepper, boil over low heat until the rock sugar melts, turn off the heat and let cool.

5.Take a clean airtight jar, put the dried cucumber carrots in it, and spread with minced garlic. Ginger.

Pour in the marinade to cool. Pour 2 tablespoons of white wine. Close the lid and shake it a little to make it even.

Store in the refrigerator or in a cool place. You can eat it the next day. On the third day of marinating, the flavor is at its best.

6.With a bowl of clear porridge, it is super refreshing and delicious.

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

When you eat, be sure to chirp, chirp.

Pickled cucumbers that are so crisp that they have lost their teeth should be salted for an hour before they are washed in water.

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

The pickled cucumbers made in this way are neither bitter nor salty, and they are sour and spicy and refreshing.

How do you cook pickled cucumbers? Clean the cucumbers, add salt, light soy sauce, oyster sauce and pepper to marinate for half an hour, then pour in some lemon juice.

Materials. Ingredients.

1600 grams of cucumber, seasoning, 2 tablespoons of salt, 160 grams of rock sugar, 1 small piece of ginger, 2 heads of garlic, 240 ml of light soy sauce, 5 Chaotian peppers, 5 pickled peppers, 240 ml of white vinegar.

Wash the cucumber and dry it and cut it into small thumb-sized strips.

Sprinkle 2 tablespoons of salt on the cut cucumber, stir well, and marinate for 5-6 hours to kill the cucumber's own moisture.

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.

Put light soy sauce, white vinegar and rock sugar into a corrosion-resistant container, and marinate garlic, ginger, chili pepper and pickled pepper until the rock sugar melts.

Control the moisture of the pickled cucumber, then put it into the sauce prepared in the previous step, and marinate for about 5 hours. During the marinating process, you can occasionally stir and toss so that the cucumber evenly touches the sauce.

Strain the pickled cucumbers and seasonings to control the sauce.

Bring the strained sauce to a boil in a pot over high heat, turn to low heat and cook for about 5 minutes.

After the sauce cools, put in the cucumber strips again and continue to marinate for about 5 hours.

Repeat steps 6 to 8 two to three times, and finally put the cucumber and sauce in a glass crisper and store it in the refrigerator for easy use.

1. Select the top fresh cucumber with thorns, wash it and put it into the jar. A layer of cucumber, a layer of salt, and a heavy stone on top.

2. Turn the tank once a day for 1 consecutive week, and marinate it in 1-2 weeks.

The marinating jar should be placed in a cool and ventilated place to avoid sun exposure and high temperatures to prevent the cucumber from heating and blackening).

3. Take out the pickled cucumbers, soak them in water for more than 5 hours, change the water 2 times in the middle, then take out the water and put it into a cloth bag (2 kg per bag), put the reed bucket into the yellow sauce to pickle, and beat it once a day in the morning, noon and evening.

4. 5 days out of the cylinder in spring and winter, and 3 days out of the cylinder in summer and autumn. Drain the sauce after removing from the jar, put it in the noodle sauce and continue to marinate, once a day in the morning, noon and evening. 5 days out of the cylinder in spring and winter, and 4 days out of the tank in summer and autumn.

Cucumber 600g oil, salt, soy sauce, garlic, ginger, sugar.

Steps. 1.Wash the cucumber, dry it, cut it into thin strips, put it in a basin and sprinkle it with salt, and grab it with your hands to make the cucumber only grind out the moisture as soon as possible.

2.The cucumbers are marinated thoroughly, the water is controlled, the water is thrown away, and it is ready to be dried.

3.Arrange it and put it in a sunny place to dry your feet, and it is best to turn it over halfway.

4.In this way, the appearance of wilting can be done.

5.Ginger, garlic, cut large slices with an oblique knife and set aside.

6.Almost, a layer of cucumber, a layer of ginger, and garlic slices are arranged in a basin.

7.Start to cook the oil, after the oil is hot, put some big ingredients, burst the fragrance, pour in the soy sauce, a little sugar, until the oil is boiling, turn off the heat.

8.When the oil has cooled, pour it into a cucumber pot. Oil and cucumber flat on it.

9.Seal it, and you can eat it after a day or two, salty and sweet, crisp and delicious.

Tips: 1.Do not get raw water on the pickling process, and the ginger and garlic are also dried before cutting.

2.Cucumbers must be sun-dried until they are wilted, and they are only strong when pickled.

Put the pickled cucumber into the tank and add water to reduce saltiness, drift three times in winter, drift twice in summer, pay attention to light fishing when changing the water, drain the water after scooping up, first use the sauce marinade for 2 3 days, and then according to the ratio of 100 kg of pickled cucumber with sweet noodle sauce 75 kg, the sauce is pickled.

The pickling time is 20 days in winter and 10 days in summer, and it becomes a sweet cucumber with sweet sauce, strong sauce flavor, tender and crisp taste.

Ingredients: 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 sauce that has been left to dry.

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

11. The finished product of pickled cucumber is as follows, it is not suitable to be put with oil, and it is best to eat it on the same day after pickling.

How 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.

Steps: 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.

In terms of pickling method, there are fresh cucumbers pickled whole, dried cucumber strips pickled, pickled directly in the sauce jar, and pickled with small cucumbers that have not grown, etc. In terms of taste, there are fresh and salty, spicy, sweet and sour, sour and salty, shrimp oil, sesame oil and so on.

No matter what kind of flavor or pickling method, it is necessary to ensure that the fragrance and crisp taste of the cucumber body remain unchanged, so that it can be regarded as a good pickled cucumber.

In the Northeast, pickles have a very high status on the people's dinner table, and even many people can't eat anything without pickles at every meal. As a greedy professional, I also like to eat pickles, and then like pickles, there are many bottles and cans at home, and each meal must be accompanied by two pickle plates, which are all done with wine and rice.

Since I have said so much, let's introduce a method of pickling cucumbers by yourself, you can try it.

Ingredients: 10 kg of fresh cucumber (dark green and slender, not short, thick and light green dry cucumber), 100ml of soybean oil, 1000ml of seafood soy sauce, 100g of sugar, 50g of salt, 20g of monosodium glutamate, 1 kg of fresh ginger (cut into small pieces), 1 kg of garlic cloves, 1 kg of coriander, 2 kg of red pepper, 5g of Sichuan pepper

Pickling method: 1. Wash the cucumber, put it in boiling water, and put it on the grate to cool.

2. Burn the soybean oil in the pot until it smokes, turn off the heat, let it stand for 10 minutes, sprinkle the peppercorns into the oil, continue to stand until the oil is warm, pour in soy sauce, salt, sugar, monosodium glutamate, and mix into a marinade.

3. Prepare a clean bottle, scald it with boiling water to disinfect the inside, put cucumbers, peppers, ginger, garlic, and coriander into it layer by layer, and pour a tablespoon of marinade into one layer until it is full.

4. Press the pickles with a washed and disinfected stone, cover and put them in a cool place, if it is summer, it must be put in the refrigerator and marinated for about 15 days.

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.