How to pickle cucumbers Pickles are sweet and sour

Sprinkle the cucumber cutting knife with refined salt, marinate for 2 hours, remove the water, add monosodium glutamate, sugar, chili oil, sesame oil, and serve. Characteristics: Crispy and spicy.

Two to three fresh cucumbers (must be made with thorns on the top to be refreshing).

Seasoning: aA spoonful of salt.

b.Five spoons of white vinegar, one piece of rock sugar (the size of a walnut), one spoonful of honey, half a spoon of monosodium glutamate, and four dried red peppers (broken into small pieces).

Method: 1. Wash the cucumber, cut it into small pieces about eight centimeters long and finger thick, put it in a clean container and stir it well with salt, and set aside.

2. Put the ingredients in b together into a small bowl, stir well, and place until the rock sugar is completely dissolved.

3. The cucumber will seep a lot of water when salted for about 20 minutes, pour out the water, and stir the B seasoning that has just been mixed into the cucumber.

Even. 4. Place in the refrigerator for one day.

Characteristics: sweet and sour, moderately spicy, cool and delicious, appetizing and digestible.

Key: 1. Be sure to use rock sugar and white vinegar, not white sugar and rice vinegar aged vinegar, otherwise you won't be able to make that refreshing taste.

2. When salting cucumbers, do not use too much salt, otherwise it will affect the final sweet taste.

3. This cold dish is placed in the refrigerator to pickle, so it is especially suitable for summer consumption, according to my experience in one place, if the pickling time exceeds two days under the condition of ensuring hygiene, the effect will be better. If you only marinate it for one day, it's already very good.

4. Unlike other cold dishes, this cold dish does not need sesame oil to emphasize the freshness without a drop of oil.

When marinating, you can put a small amount of white sugar, which is fresh and delicious.

The practice of pickling cucumbers:

1. Prepare ingredients: cucumber (three catties); Carrot (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);

2. Step method: cut the cucumber and carrot into strips, and rub the salted cucumber with your hands a few times to let the cucumber fully absorb the salt; Mix the cucumber and press it with a weight to squeeze out the water.

3. 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; A large bowl of soy sauce (about one and a half in the bag) add 2 taels of sugar to the pot and boil, until the sugar is completely melted, and then be sure to boil until it boils, and let it cool thoroughly; Add a little white wine and monosodium glutamate to the cold miso soup, and then marinate with cucumber, ginger, garlic and chili peppers.

4. Finally, put oil in the wok, fry the peppercorns after the oil is hot, and pour it on the cucumber that is being pickled after the oil is cool.

Precautions: The pickled cucumber can be eaten after a few hours in the refrigerator, and can be stored for a long time in a clean bottle.

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Ingredients: 8 cucumbers, half a piece of ginger, half a head of garlic, 2 star anise, 30 Sichuan peppercorns, 2 bay leaves, 2 small bowls of light soy sauce, 1 small bowl of water, 2 spoons of sugar, 2 spoons of salt, 1 and a half spoons of high liquor.

Method: Step 1: Make cucumber strips. After the cucumber is cleaned with a small toothbrush, first take a cucumber and put it on the board, cut the head and tail with a knife, then cut the cucumber into four petals, and then cut off the middle of the cucumber pulp, and finally use a knife to cut each cucumber into 2-3 small strips according to the thickness and put it in a large pot.

Do this with all the cucumbers, so that all the cucumber strips are ready. [Note at this step: cucumber pulp is not used because it is juicy and soft, and after marinating with other parts of the cucumber, it will affect the overall crisp taste.]

However, don't throw away the cut cucumber pulp, you can add some seasoning and mix it as a cold dish. ]

Step 2: Cucumber strips remove water 1. Put two small spoons of salt in a large basin, then mix the cucumber strips with salt by hand, or pick up the pot dustpan evenly, and then put it aside, let it stand for two hours, so that the water of the cucumber strips will be killed first after the salt immersion.

Step 3: Cucumber strips remove water 2. After two hours, you can see that there is already some cucumber juice at the bottom of the pot, after pouring it out, spread the cucumber strips on the basket, and then place them in a sunny place to dry until the cucumber strips shrink and become significantly smaller, but do not dry the cucumber strips too wiltingly.

Note in this step: the drying time is determined according to the intensity of the sun, generally about 4 hours, and in the process of drying, the cucumber strips should be turned over every hour to ensure that the light is evenly exposed during drying. ]

Step 4: Wash the cucumber strips. After the cucumber strips are dried, put them in a large basin, wash them twice with clean water, spread them out on the basket, and put them in a dry place indoors to dry the surface moisture of the cucumber strips.

Note in this step: Washing cucumber strips with clean water is on the one hand to remove excess salt on cucumber strips, and on the other hand, it is also to clean the dust on cucumber strips during the long-term drying process. ]

Step 5: Make the sauce. To make a pot on the fire, add two small bowls of light soy sauce, a small bowl of water, two spoons of sugar, 2 star anise, 30 Sichuan peppercorns, 2 bay leaves, boil for two minutes on high heat, turn off the heat, and wait for the juice to cool; Then cut the ginger and garlic into ginger slices and garlic slices for later use.

Note in this step: the proportion of light soy sauce and water added to the sauce is not fixed, just add it according to your own taste, and if you like to eat salty cucumber strips, add less water here. ]

Step 6: Bottling. After the surface of the cucumber strips is dried and the juice is cooled, prepare a waterless and oil-free glass bottle, put the cucumber strips, ginger slices, and garlic slices into the bottle occasionally or on the ground, then pour in the juice, and finally pour a spoonful of half-height liquor, seal the lid, and put it in the refrigerator for refrigeration.

After 10 days, wait for the nitrite content to decrease before eating, so that the cucumber strips will also taste good, and they will not be bad for your health due to the high nitrite content. [Note at this step: Drizzling liquor can play a role in disinfection and sterilization to prevent pickles from spoiling and spoiling.]

Pickled cucumber pickles are delicious and crunchy methods:Ingredients: 2 cucumbers, 5 grams of salt, 5 grams of Sichuan pepper, 3 millet peppers, 6 cloves of garlic, 10 grams of ginger, 1 coriander, 4 tablespoons of cooking oil, 4 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of aged vinegar, 1 tablespoon of oyster sauce, 1 tablespoon of sugar.

Steps: 1. Prepare the materials.

2. Wash the cucumbers, cut off the head and tail, then cut them in half, then cut them into 8 long strips, put salt and marinate for 10 minutes.

3. Slice the garlic, cut the rice pepper into rings, shred the ginger, remove the leaves and stems of the coriander, wash and cut into inch segments for later use.

4. Pour cooking oil into a pot and heat it.

5. Add garlic slices, rice pepper, Sichuan pepper, shredded ginger and coriander stalks.

6. Fry out the fragrance and turn off the heat.

7. Pour the fried spices and oil into a larger container.

8. Add light soy sauce.

9. Add dark soy sauce.

10. Add aged vinegar.

11. Add the oyster sauce.

12. Add sugar.

13. Stir well.

14. Then remove the cucumber and add it to the marinade.

15. Stir well, cover with a lid, and marinate for more than 4 hours.

16. a finished product drawing.

The pickling method of crispy yellow duzi melon pickles is as follows:Ingredients: 2 cucumbers.

Excipients: 3 spicy millet, 4 garlic cloves, 4 slices of ginger, 4 tablespoons of balsamic vinegar, 4 tablespoons of light soy sauce, 2 tablespoons of medium sugar, 1 tablespoon of dark soy sauce, 1 tablespoon of salt.

1. Shred the ginger, chop the millet spicy, and slice the garlic cloves.

2. Cut the cucumber into small strips and marinate with 1 tablespoon of salt for 2 hours.

3. Mix the sauce, pour the ginger, millet spicy and garlic slices into a bowl, add 4 tablespoons of balsamic vinegar, 4 tablespoons of light soy sauce, 2 tablespoons of sugar, 1 tablespoon of dark soy sauce, mix well.

4. After the cucumber is marinated for 2 hours, pour it out and sell loose water, then pour the juice on the cucumber, mix well and refrigerate it overnight.

5. Crispy and delicious.

The preparation of cucumber pickles is as follows:Ingredients: 2 cucumbers, half a lemon, 2 chili peppers, half a carrot, 2 pieces of ginger, a few dried red peppers, a pinch of Sichuan pepper, 6 tablespoons of soy sauce, an appropriate amount of salt, 30 cloves of garlic.

Steps: 1. Clean all the ingredients, cut the cucumber into pieces and then cut into strips, and put it on the grate to cool for an afternoon.

2. If you have enough time, you can extend the drying time appropriately.

3. Cut the chili pepper and ginger into cubes and flatten the garlic.

4. Put all the ingredients in a clean, waterless and oil-free crisper box in no particular order, and put them in the refrigerator to marinate for a day.

5. After pickling, every time you take it, you must use clean, oil-free and water-free chopsticks to disperse the void.

Here's how to pickle cucumber pickles to make them crisp and delicious::

Ingredients: Cucumber.

Excipients: 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. Choose tender cucumbers, clean them, generally speaking, the top with yellow flowers can be, and the season is naturally the best, because the seasonal cucumbers are fresher and the taste is more crisp, cucumbers can choose large cucumbers, or you can choose crooked cucumbers, as long as they are crisp, the raw materials are selected well, and the pickled pickles will taste better.

2. Cut the cucumber vertically into four sections, and then cut the small sections in half into 4 small pieces, if it is a small cucumber, it can be washed and pickled directly without cutting, or cut in half and pickled, and cut in half to better absorb the flavor.

3. Put the seasoning together, stir well, pour the pickled cucumber into the seasoning, and enjoy the deliciousness.

How to choose cucumbers:

1. Look at the color of the cucumber.

When we choose cucumbers, we can first look at the color of cucumbers, the color of normal fresh cucumbers should be green, dark green, some people think that light-colored ones are more tender, but in fact, it is wrong to think so. Because naturally ripe cucumbers have more sunlight during the growth process, the color is darker, and the cucumbers that have been injected with hormones, as well as the cucumbers in the greenhouse, have a short light time, and the color is much lighter than that of naturally ripe cucumbers. So it's better to choose dark green ones and avoid choosing hormonal cucumbers.

2. Look at the straightness of the cucumber.

When you choose cucumbers, you will find that cucumbers are straight and curved. Vegetable farmers said that cucumbers are naturally grown vegetables, because they are connected to the vines, coupled with many factors such as light, temperature, fertilization, etc., so there will be some bending, and now there will be a lot of straight cucumbers on the market, although they look good, but such cucumbers may have been artificially intervened, but you must not pick those that are obviously turned in a circle, or even pointed, uneven, such cucumbers belong to stunted growth.

The crispy and delicious cucumber pickles are pickled as follows:

Ingredients: cucumber, green pepper, millet spicy, ginger, garlic, soy sauce, balsamic vinegar, sugar, salt, seasoning, Sichuan pepper, bay leaves, dried chili, cinnamon, water.

Tools: kitchen knives, cutting boards, drain baskets, bowls, pots, basins, crisper boxes, chopsticks, plates.

1. Clean the cucumber, use a knife to break the cucumber in half, then change the knife to cut it into long finger-thick strips, and then cut it into 4-5 cm strips.

2. Put the cut cucumber strips into a relatively large basin, put about 20 grams of salt, grasp the cucumber and salt by hand and mix evenly and marinate for 2 hours.

3. After the cucumber is pickled, we put water to clean it several times, because the salt is more empty and rolling, so it must be cleaned, and the excess salt is washed off, or the pickled cucumber will be very salty.

4. After washing the cucumber bucket orange, take it out and squeeze the water dry by hand. Then put it in the box of the leaky eye, put it in the sun, or put it in a windy place, and dry the water, at least the epidermis should be dried, and it should be dried for about 2 hours.

5. Wash the green peppers, dry the water and cut them into shreds, cut the garlic and ginger into granules, and cut the millet into rings and put them on a plate for later use.

6. Take a clean wok, add soy sauce, balsamic vinegar and sugar, then bring to a boil, turn to low heat and boil for about 5 minutes, then put it in a large bowl to cool for later use.

7. Put a spoonful of oil in the pot, put the ingredients, peppercorns, bay leaves, and dried chili peppers that have been soaked in water in advance, and fry them over low heat to bring out the fragrance.

8. After taking out the seasoning in the fried seasoning oil, pour the oil into the soy sauce bowl for later use.

9. After the cucumber is dried, put it in a dry crisper box, put the shredded green pepper, green onion, ginger, garlic and millet spicy inside, and finally pour the soy sauce seasoning inside, and marinate for 12 hours.

10. The delicious pickled cucumber is ready.

The crispy and delicious pickling method for cucumber pickles is as follows:Ingredients: 500 grams of cucumber.

Excipients: 5 cloves of garlic, 5 slices of ginger, 100 grams of soy sauce, 50 grams of balsamic vinegar, 25 grams of sugar, 25 grams of salt, 10 Sichuan peppercorns, 1 red pepper, 1 tablespoon of oil, 2 large ingredients.

1. Wash the cucumber and cut into strips.

2. Sprinkle a layer of cucumber with a layer of salt and marinate for more than 6 hours.

3. Put the light soy sauce, sugar and ingredients into the pot and boil to cool, and slice the garlic and ginger.

4. Pour the pepper and oil into a frying spoon, stir-fry over low heat until fragrant, and then pour it into a bowl with chili pepper for later use.

5. Chatan put the pickled and dried Ranyu cucumber strips into a basin, add soy sauce, balsamic vinegar, ginger and garlic and pepper oil, mix well, and put them in a bottle for closed storage.