How to make pickled cucumbers, how to make pickled cucumbers

1.Choose fresh cucumbers with thorns at the top, wash them and place them in a jar. A layer of cucumbers, a layer of salt, and a very heavy stone on top.

2.Turn the jar once a day for 1 week and marinate for 1-2 weeks.

The pickling trough should be placed in a cool and ventilated place to avoid sun exposure and high temperatures to prevent the cucumber from being heated and blackened).

3.Take out the pickled cucumbers, soak them in water for more than 5 hours, and change the water twice.

Then take out a little water, put it into a cloth bag (2 kg per bag), marinate it in yellow sauce, and cut it once a day in the morning, noon and evening.

4. 5 days in spring, summer and winter, and 3 days in summer and autumn. Drain the sauce from the jar and continue marinating in the batter.

Bake once a day in the morning, at noon, and once in the evening. 5 days in spring and winter, 4 days in summer and autumn.

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

Practice the steps. 1.Cucumbers are washed, dried, cut into thin strips, placed in a basin and sprinkled with salt. Grab it with your hands and control the water content of the cucumber as soon as possible.

2.Marinate the cucumber thoroughly, control the moisture to come out, pour the water out and prepare to dry.

3.Arrange and place in a sunny area. You'd better flip it over in the middle.

4.You can do this in the sun.

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

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

7.Start cooking the oil. When the oil is hot, put some ingredients, stir-fry until fragrant, pour in soy sauce, a little sugar, and turn off the heat when the oil is boiling.

8.Once the oil has cooled, pour it into a cucumber bowl. Just smooth it with an oily cucumber.

9.Seal it and eat it after a day or two. The salty ones are also a little sweet, crispy and delicious.

Skill. 1.Do not touch raw water during the marinating process. Ginger and garlic should also be dried before cutting.

2.Cucumbers must be browned until they are salted.

Add water to pickle cucumbers to demine, rinse three times in winter and twice in summer, and pay attention to light handling when changing the water.

After removing it, drain the water, first marinate it with two sauces for 2-3 days, and then dip it in the sauce according to the ratio of 100 kg of pickled cucumber to 75 kg of sweet noodle sauce.

The dipping time is 20 days in winter and 10 days in summer, which is a sweet pickled cucumber with sweet taste, rich sauce aroma, tender and delicious.

Ingredients: 1 kg cucumber.

Excipients: 200 grams of chili pepper, 2 garlic heads, 50 grams of ginger, 10 coriander, 1 tablespoon of salt, 200 grams of sugar, 3 tablespoons of colored oil, 300g of soy sauce, 2 tablespoons of Weidamei soy sauce, 4 tablespoons of white wine, 10 red peppers, 1 tablespoon of Sichuan pepper.

Wash the cucumbers, cut them into thick strips, add 1 tablespoon of salt and 2 tablespoons of sugar, and marinate for most of the day.

Turn the cucumber a few times in the middle until the cucumber is completely drained.

2.Squeeze the cucumber strips dry as much as possible. 3.Place it in a large bowl.

4.Add the chopped chili, sliced ginger and garlic, coriander stalks and coriander roots.

5.Remove from the pot, heat up, add the salad oil, stir-fry the ginger slices, add the dried red pepper and Sichuan pepper, and stir-fry over low heat until fragrant.

6.Add soy sauce. 7.Add the Midarmi soy sauce. 8.Add the sugar.

9.After boiling over high heat for a few minutes, add the liquor and immediately turn off the heat.

10.When the soup is cool until warm, pour the soup and seasonings into a large bowl of cucumbers, mix well and marinate. After a while, you can eat it, and it will taste even better.

Pickled cucumber] Ingredients: cucumber, salt, ginger slices, garlic slices, millet spicy, light soy sauce, rice vinegar, sugar. Steps:

Step 1: Clean the cucumber, cut it into strips, remove the middle pulp, because the cucumber pulp has a relatively large moisture, and the pickled taste is not crispy, then put the processed cucumber strips into a basin, add 50g of salt and stir evenly, marinate for more than 3 hours, and kill the moisture in the cucumber, so that the cucumber will taste more crispy.

Step 2: The pickled cucumber kills a lot of water, pour out the excess water, and then squeeze the water in the cucumber by hand, the drier the better, so that the cucumber taste is crispier and more flavorful.

Step 3: Then cut some ginger slices, garlic slices, millet chili rings, heat the oil, add ginger, garlic and millet spicy stir-fry until fragrant, add 300g of light soy sauce, 100g rice vinegar and 30g sugar after stir-frying, turn off the heat and let cool for later use.

Step 4: Prepare a clean waterless and oil-free basin, put the dried cucumber into it, pour the cooled sauce into it and mix well, marinate for 2 hours and eat.

Tips: If the pickled cucumber utensils are guaranteed to be waterless and oil-free, the finished pickled cucumber can be eaten for a month without spoiling.

Our pickled cucumbers are ready, they are sweet and sour, and they are very appetizing. The taste is crisp and smooth, delicious and delicious, a bite is crunchy, and the method is also very simple, friends who like it can try it at home.

How to pickle cucumber pickles in the countryside?

Now all the vegetable gardens in the rural areas of Heilongjiang have been disengaged, but the frost has fallen, and the vegetables have frozen to death.

Because the winter in the Northeast is long, lasting more than 6 months, and in the summer, it is only about 3 months to eat vegetables from the vegetable garden, so pickles are a common dish in the rural areas of the Northeast.

There are also many varieties of pickles, such as radish, mustard greens, cucumbers, carrots, celery, kohlrabi, and many other vegetables are good raw materials for pickles.

There are many ways to pickle vegetables, such as cucumbers.

1.Cucumber in sauce: Ingredients, 5000 grams of cucumber.

Accessories, 1500 grams of sweet noodle sauce, 1250 grams of soy sauce, 100 grams of sugar.

Method: aPickled cucumbers sprinkle salt with water, remove and dry until 6 to 7 dry after 24 hours.

b.Soy sauce, sugar boiling, remove and cool, mix with sweet noodle sauce and stir evenly before putting it in a vat. Cucumbers are packed in gauze bags, stirred twice a day, and can be poured into the bag for ventilation after 5 days, and can be eaten in 10 to 15 days.

Pickled vegetables with fresh cucumbers are the best.

This cucumber pickle is characterized by its reddish-brown color, crisp and tender texture, sweet and salty taste.

2.Let's introduce you to a kind of cucumber in sauce.

Choose 5000 grams of crisp cucumbers.

Excipients: 1000 grams of salt, 1500 grams of cold boiled water, 50 grams of five-spice powder.

Method: Wash and dry the cucumber first, cut it into long strips of about 3 cm, and then mix the salt, five-spice powder and soy sauce for later use.

Cucumber pickles, crisp and tender texture, salty and delicious.

Then pour it into a jar of cool boiled water, seal it for about 15 days and then eat.

This pickle is characterized by its crisp and tender texture, salty and delicious.

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

How do you cook pickled cucumber strips? Cut the cucumber into small strips, marinate with salt and white vinegar for half an hour, prepare dried chili peppercorns, fry in hot oil until fragrant, add ginger, garlic and red pepper, two spoons of light soy sauce, one spoonful of aged vinegar and white vinegar, two spoons of boiled water, and marinate for three hours.

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.

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

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

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

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.

There are no special regulations and requirements for the method of making pickled cucumbers. As long as the number of cucumbers is appropriate, add soy sauce and salt. That's it.

Find a clean glass bottle and fill it with water.

Cut the cucumber into strips and fill the bottle.

Leave in the shade for four to five days.

Northeast pickled cucumber production method steps:1. Cut an appropriate amount of cucumber and sprinkle salt to marinate overnight.

2. Pour out all the water in the yellow table, and press out all the water in the yellow as much as possible.

3. Then put an appropriate amount of soy sauce, sugar and liquor into the pot together, wait for the soy sauce to boil and the sugar to melt, then pour it into a container to cool.

4. Put the cucumber in the cooled sauce, add the cucumber, ginger, garlic and chili pepper in turn and mix well.

5. After taking the pot and putting the oil, put the peppercorns into the pot, boil the oil over low heat, pour it on the cucumber, and marinate for a few hours.

It should be noted that cucumbers should not be washed, there will be a lot of water after salting, and they will be washed and disinfected directly, if there is raw water cucumbers that will rot during the pickling process, the pickled cucumbers will go with eating, and they will be clamped out with oil-free and water-free chopsticks.

How to make pickled cucumbers:Ingredients: Appropriate amount of 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.

Steps: 1. Cut the cucumber into sections and marinate them.

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.

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.

Ingredients. Ten pounds of cucumber and one pound of salt.

A pound of sugar and a pound of vinegar.

Soy sauce (Haitian Braised King) is bagged with two catties of ginger and three taels.

Four taels of garlic and three taels of monosodium glutamate.

Three taels of liquor Chaotian pepper (small red pepper) a pound.

Method. 1.Wash the cucumber and cut it into a cylindrical shape with a consistent length and cut it in half. Cut into strips. Don't be too fine, try to be as uniform as possible. Be sure to choose an oil-free basin that is oil-free from washing to cutting.

2.Cut into even strips. Don't be too fine.

3.Cut cucumber strips, marinate them with salt for a day, and grasp the cucumber strips thoroughly with salt, and grasp them evenly at intervals. Marinate for a day, then control the water and let it dry slightly.

4.Slice the garlic, cut the chili into sections, and slice the ginger (tender ginger is better).

5.After marinating, control the water.

6.Put the soy sauce, vinegar and sugar in a large basin, stir when cooking, don't make too much heat, after the sugar is all melted, turn off the heat, add monosodium glutamate, and stir well. After cooling, add the cucumber strips, ginger slices, garlic slices, white wine, and chili pepper segments (if you don't want to cut the whole chili pepper, you can also put it.)

No spicy cuts). Wear gloves and grasp well.

7.Don't feel that there is little soy sauce juice, there will still be water coming out when pickling cucumbers. After pickling, take the safe box or seal the pickle jar where the pickles are placed.

The pickling method of cucumber is as follows:Ingredients: cucumber, bowl, salt, ginger, garlic, millet spicy, peppercorns, star anise, light soy sauce, dark soy sauce, aged vinegar, oyster sauce, sugar, gauze, plastic wrap, peanut oil, etc.

1. Wash the cucumbers.

2. Use a knife to separate the four halves from the middle.

3. Use a knife to remove the yellow plum gourd, and then cut the cucumber from the middle.

4. Put it in a large bowl and add a spoonful of salt.

5. Mix evenly, cover and marinate for one hour.

6. Shred the ginger, cut the garlic into slices, cut the millet into small rings, and prepare the peppercorns and star anise.

7. Take a small bowl, add light soy sauce, dark soy sauce, aged vinegar, oyster sauce and sugar and stir quietly and evenly.

8. Pour the adjusted Xunyun late juice into it, add half a bowl of water, bring to a boil, turn off the heat, and let it cool.

9. Pickled cucumbers have a lot of water.

10. Use gauze to squeeze out the water inside.

11. Put the millet spicy on top.

12. Pour the cooled juice on top, stir well, cover with plastic wrap, put it in the refrigerator and refrigerate for two hours.