How to make cucumber pickles How to make cucumber pickles How to make delicious pickles

Pour out all the water from the cucumber sprinkled with salt and pour out the water from the cucumber.

Press the cucumber with a heavy object, and press out as much water as possible in the cucumber for a few more hours (I used a mold for making tofu, the bottom is a loophole, the water can seep out, and there is a small basin at the bottom to catch the water).

350 ml of soy sauce, 70 grams of sugar, and about 10 grams of liquor, put them in 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 (if you like to eat sweet, you can add more sugar).

Put the water-killed cucumber in the cooled sauce, add the cucumber, ginger, garlic, chili pepper and mix well.

Put the cold oil into the pepper material, slowly squeeze out the oil over low heat, and remove the pepper material.

Here's how to pickle cucumber pickles:1. Remove the cucumber, cut it into small pieces, add salt, stir well, and let stand for 2 hours.

2. Put the cucumber on the gauze, press out the water, remove the green and red peppers, cut the hob blades, and add them to the cucumber.

3. Finely chop the garlic, slice the ginger, put it in the cucumber, add seasoning, stir well, put it in a honey pot and serve.

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 it in 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 control the moisture of the cucumber 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, 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 pot.

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, bleaching twice in summer, pay attention to light scooping when changing the water, drain the water after scooping up, first use the sauce marinade for 2 3 days, and then according to the proportion of 100 kg of pickled cucumber with 75 kg of sweet noodle sauce, for sauce staining.

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 and delicious.

Material. Ingredients: 10 kg of cucumber, 2 peppers, 1 kg of salt.

Seasoning: soy sauce, 7 taels of liquor, 7 taels of sugar, 4 taels of ginger, 4 taels of garlic, 2 taels of monosodium glutamate, 1 tael of white vinegar.

Method. 1. Wash the cucumber and pepper.

2. Cut off the head and tail of the cucumber, cut it into two sections from the middle, and then divide each section into four strips.

3. After cutting all the cucumbers, put them in a larger container, remove the stems of the peppers, and put them on top of the cucumbers.

4. Sprinkle salt evenly on top of the cucumber, mix well, and marinate for 1-2 hours.

5. Pour out the water, and then find a heavy object to press on the top of the cucumber (preferably a stone), marinate for about 2-3 days, turn it several times halfway, transplant the cucumber strips that have not been overwhelmed to the bottom of the stone, and clean up the water pressed out.

6. Control the moisture of the pickled cucumber strips.

7. Take another clean pot, put the cucumber and all the seasonings in it, mix well, soak for a night and eat.

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

Method: 1. Wipe the water on the surface of the cucumber after washing it, and cut it into strips with the thickness of the little finger;

2. Sprinkle 2 tablespoons of salt on the cut cucumber, stir evenly, and marinate for 5-6 hours to kill the water of the cucumber itself;

3. Peel and slice the garlic, wash and dry the ginger and dry the surface moisture and slice, and prepare an appropriate amount of Chaotian pepper and pickled pepper;

5. 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 it so that the cucumber evenly touches the sauce;

6. Strain the pickled cucumbers and seasonings to control the sauce;

7. Put the filtered sauce in a pot and bring to a boil over high heat, turn to low heat and cook for about 5 minutes;

8. After the sauce is cool, put in the cucumber strips again and continue to marinate for about 5 hours;

9. Repeat steps 6 to 8 two to three times, and finally put the cucumber and the sauce into a glass crisper box, store it in the refrigerator, and take it as you go.

Pickled cucumber recipe two.

Raw materials: cucumber (three catties);

Ingredients: carrots (two small ones), soy sauce (can also be mixed with light soy sauce), ginger (one piece), garlic (one head), sugar (two taels), white wine (two taels), dried chili peppers (a little), salt (three taels);

Steps: 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 cucumbers are made in the third.

Ingredients: 3 cucumbers, sesame oil, salt, red pepper, chili oil, cold vinegar, sugar, very fresh.

Method: 1. Remove the tip of the cucumber and cut it into equal size segments;

2. Stick to the outer skin of the cucumber and start to peel it in a circle (try to cut it as thin as possible);

3. Turn in a circle until you peel the inner pulp of the cucumber, and then take out the inner pulp and use it;

4. Put the cut cucumber skin into the salted water and marinate it to make it soft and crispy (it took half an hour here);

5. Take out the pickled cucumber and squeeze the water;

6. Reverse the cucumber circle (start with the green skin first), roll it all and put it on a plate;

7. Cut the red pepper into thin slices with an oblique knife and place it on the cucumber roll;

8. Mix the cold vinegar, extremely fresh, a little sugar, sesame oil, and chili oil into a bowl of juice and pour it on the cucumber rolls;

9. Put it in the fresh-keeping box and put it in the refrigerator fresh-keeping room for an hour or two before eating, the flavor is better.

Cucumber as a home-cooked ingredient, common is that some people often use cucumber, not only used as ** and stir-fry, pickled will be more delicious, crisp is one of its characteristics, every day will gradually get hotter, let's take a look in advance how to pickle Tongsong cucumber pickles.

How to pickle cucumber pickles ingredients to prepare.

5 kg of cucumber, 500 grams of sharp pepper, appropriate amount of oil and salt, 80 grams of ginger, 1250 grams of soy sauce, 100 grams of garlic, appropriate amount of sugar, 50 grams of monosodium glutamate, appropriate amount of liquor, 100 grams of peanut oil.

Method step 1: Cut the pepper into sections, slice the ginger, wash the cucumber and add salt and ginger slices;

2. Add garlic and pepper, add sugar, and pour in soy sauce;

3. Heat the oil in the pot and let it cool, pour it in, mix well and marinate for 3 days.

How to pickle cucumber pickles.

Cucumber pickles ingredients preparation.

Appropriate amount of cucumber, sesame oil, cooking wine, light soy sauce, vinegar, garlic, lemon, sugar, chili powder.

Method step 1: Wash the cucumber, put it between two chopsticks, and then cut it, so that it will not be cut;

2. Put sesame oil, cooking wine, light soy sauce, vinegar, crushed garlic, lemon juice, sugar and chili powder in a bowl and mix well;

3. Put the cucumber into a glass bottle, then put in the mixed sauce, cover the film and cover the lid, and marinate for 1 night.

How to pickle cucumber pickles.

Cucumber pickles ingredients preparation.

1000 grams of cucumber, appropriate amount of green and red pepper, appropriate amount of salt, 100 grams of sugar, 100 grams of vinegar, appropriate amount of garlic, a little ginger, appropriate amount of white wine, appropriate amount of Sichuan pepper.

Method step 1: Wash the cucumber and green and red pepper and ventilate and dry, then sprinkle the cucumber with salt and marinate for 3 hours to control the water and set aside;

2. Put an appropriate amount of water in a pot, add sugar, vinegar to boil, let cool and set aside, cut ginger and garlic into thin slices;

3. Put the cucumber, green and red peppers, ginger and garlic into the container, and pour the ballast wheel into the cooled sauce;

4. Then add a little high liquor, marinate for about 7 days and eat.

Nutritional value and efficacy of cucumbers.

The nutrition of cucumber pickles and cucumbers is not bad, many people know that eating up has the best effect, can also promote digestion, lower blood sugar, and also has anti-aging, anti-tumor effects, can prevent alcoholism, calm the nerves and strengthen the brain. However, people with weak spleen and stomach, diarrhea and other people should not eat.

The pickling steps for cucumber pickles are as follows:

Ingredients: 2000g cucumber, 800g soy sauce, 100g salt, 200g rock sugar, 3 peppercorns, 3 star anise, appropriate amount of pepper, 1 piece of ginger, 200g vinegar, 5 garlic, 5 spoons of liquor, etc.

1. Wash the cucumbers, sprinkle them with salt, stir them evenly, marinate them, pour water in the middle, and put them on the curtain to cool and ventilate for a day.

2. Peel and slice the garlic and ginger.

3. Marinate the peppers with salt.

4. Put 800g of soy sauce, 200g vinegar, 200g rock sugar, and Sichuan pepper star anise in the pot to boil and cool.

5. Find a waterless and oil-free container for filial piety, put cucumbers, add garlic, ginger slices, peppers, and then put in liquor, cover and put in the refrigerator for preservation. The cucumber pickles are pickled.

The pickling method of cucumber pickles is as follows:

Preparation: cucumber, small Hongbo rice pepper, ginger, garlic, cumin, bay leaves, star anise, cloves, cinnamon, soy sauce, sugar, monosodium glutamate, salt, liquor, bottles, etc.

1. Wash the cucumber first and cut it into 5 cm strips, don't cut it too thick or too short.

2. Then wash all the millet peppers, ginger and garlic and cut them into small pieces for later use.

3. Wash cumin, bay leaves, star anise, cloves, and cinnamon, then add an appropriate amount of water to the bottom of the pot, add spices, bring to a boil over high heat, and simmer over low heat for about 20 minutes.

4. Then add soy sauce, sugar, monosodium glutamate, salt, ginger, garlic, etc. and cook for another 3 5 minutes, then filter out the spices, and let it cool for later use.

5. Wash a bottle, do not have raw water and oil, then put in cucumbers, pour in the prepared sauce, add millet pepper, Sichuan pepper, and white wine and soak for 3 days before eating.

1. Wash the fresh cucumber with water first, and then prepare a sharp pepper and a piece of ginger.

2. Cut the cucumber into small cubes so that it is more convenient to eat and pickle faster, then cut the pepper into small pieces and the ginger into wide strips.

3. Put the cut cucumber pieces into a bowl, you don't need to make too much at a time, the pickling is too salty and it will not taste good.

4. Put half a spoonful of salt in a bowl and stir the cucumber pieces well.

5. After marinating with salt for an hour, pour out the salted water and put the ginger slices into a bowl to talk about eliminating rocks.

7. Pour about a spoonful of vinegar into the bowl first, I don't like to eat sour Hanyu, so I didn't put more.

8. Pour an appropriate amount of light soy sauce into the bowl so that the cucumbers can be pickled.

9. If you feel sour, you can add half a spoon of sugar to the bowl, which is sweet and more delicious.

10. Stir the cucumber, ginger, pepper and other bridges with chopsticks, cover the lid, put it in the refrigerator, and you can eat it after about an hour.