How to pickle gherkins The practice of pickling gherkins

The preparation of soaking spiced cucumbers.

5000 grams of fresh cucumbers, 1500 grams of cold boiled water, 100 grams of dried red peppers, 250 grams of salt, 50 grams of white wine, 50 grams of five-spice powder, 20 grams of soy sauce.

1. Wash the cucumbers, soak them in 25% salt water for 2 hours, remove them and drain them;

2. Put cold boiled water, salt, white wine, red pepper, five-spice powder, and soy sauce into the jar, then put the cucumber in, cover the jar lid and seal it, and soak it for 10 days.

You have too much salt in your cucumbers, so you have to marinate them for a day and squeeze them dry for later use.

If you like spicy, cut the small pepper section, more than 10 peppercorns, ginger slices, monosodium glutamate, put them together, put them in a food preservation bag, put them in the refrigerator preservation layer, and take them out when eating.

Another method is to squeeze the pickled cucumber dry, then add brown sugar, white vinegar and monosodium glutamate, mix well, put it in a food preservation bag, put it in the refrigerator preservation layer, and take it out when eating.

Pickled gherkins.

With the improvement of people's acceptance of Western food, gherkins are becoming more and more popular, and there are two kinds of gherkins, generally the varieties produced in the United States are slightly larger, called cucumber in English, and the smaller ones with a length of about 7 cm or less are called gherkins.

In foreign countries, its processing methods are as follows:

1. Fermentation method, which uses lactic acid bacteria to ferment, and the salinity of the finished product is about 5-8 or 10-15%, which is widely used in the United States.

2. Vinegar staining method, with white vinegar or edible glacial acetic acid and salt for brewing, no fermentation is carried out in this process, and this method is used more in Western Europe.

3. The traditional pickling method uses high salt, similar to pickling cucumbers in Yangzhou, and this method is mostly used in Japan.

No matter what method is used for salting, the final product is desalted and deacidified before processing, and then various seasonings are added, and finally sterilized.

Due to the labor-intensive and technical difficulty of cucumbers, the planting base in Chuzhou, Anhui Province is the most successful.

Generally, you can eat it the next day, but it generally takes 3-5 days to drown it well, pour out the water, and those who are willing to eat soy sauce can add soy sauce (according to the ratio of 2 catties of cucumber to one catty of soy sauce, you can also add one or two sugars, ginger, Sichuan pepper, and finally cap it with a layer of cooked oil, so that it will not grow hair. If you want to eat the fresh taste of cucumbers, you don't need to put anything, put more salt, you can put a little sprinkle, and wash it with water when eating, such cucumbers have a fresh fragrance and are also delicious.

Wait for the gherkins to come out of the water. After pouring the water.

Add the white vinegar. Sugar. Add some sesame oil to increase the slippage.

That's what it's sold out there about. But I like it. Love spicy cut peppers. Also like the garlic aroma. So chop some garlic.

It's delicious!

After 5 days, the water is discarded and seasoned with soy sauce soup, sugar, etc. Dip the cucumber in.

Just marinate for another day!

Dry in the sun after a day, not too dry!

Very simple; It depends on how you want to eat? If you say it, you're drowning too much; If you soak it, you can do so much, but if you drown too much, if there are many people, it's okay; How can you finish eating when there are few people? I advise you to hurry up and eat the ingredients; If you drown it salty, you can't eat it; Garlic; Soy sauce; Beanban; Chili pepper; There is also sesame oil; [If you don't eat spicy, you will have less chili peppers].

Just put some white vinegar and marinate for a week.

Marinate the gherkins for five hours.

Fresh pickling should be watery, if the cucumber is dry, there will be no water

It also needs to be taken out to the sun, so that's fine.

Cucumber is a kind of ingredient that people like to eat very much, and pickled cucumber made of fresh cucumber is extremely popular, pickled cucumber is a very appetizing home-cooked dish, if there is pickled cucumber on the table, people's appetite will definitely increase! Next, let's learn how to make pickled cucumbers!

Ingredients: 10 catties of cucumber, 1 catty of salt, 1 catty of sugar, 3 bags of soy sauce, ginger, green onions, chili peppers, peppercorns.

Steps: 1. Sprinkle a pound of salt after cutting (if the amount is small, just decrease it according to this ratio, don't worry about salty, put salt to kill the water in the cucumber, and the salt will mostly flow away with the water).

2. Mix the salted cucumbers well, press them with a weight, and squeeze out as much water as possible from the cucumbers.

3. According to your own taste, prepare ginger and garlic, if you like spicy food, you can also prepare spicy, put it aside, and set it aside tomorrow morning.

4. Put three bags of soy sauce and half a pound of sugar into 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. At seven o'clock the next morning, there will be cucumbers that have been killed.

5. In the cold miso soup, add cucumber, ginger, garlic and chili pepper in turn and mix well.

7. Make a pot on the fire, put oil, add a little pepper after the oil is hot, wait for the oil temperature to be close to room temperature, and pour it on the cucumber that has just been soaked.

8. Put the soaked cucumber in a container with no water or oil, buckle a small bowl below, and marinate for 4 to 5 days.

Ingredients: 2 to 3 fresh cucumbers, 1 tablespoon of salt, 5 tablespoons of white vinegar, 1 piece of rock sugar (the size of a walnut), 1 spoonful of honey, 1/2 tablespoon of monosodium glutamate, 4 dried red peppers.

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

2. Put salt, white vinegar, rock sugar, honey, monosodium glutamate and other ingredients into a small bowl, stir well, and place until the rock sugar is completely dissolved.

3. The cucumber will seep out a lot of water if it is salted for about 20 minutes, pour out the water, and stir the seasoning just into the cucumber.

4. Place in the refrigerator for one day.

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

Preparation of pickled gherkins:Ingredients: 500g cucumber flowers, 8 Sichuan peppercorns, 3 dried chili peppers, 1 tablespoon of salt, 3 tablespoons of sugar, 6 tablespoons of vinegar, 1 tablespoon of sesame oil, 4 tablespoons of peanut oil.

Steps: 1. Prepare fresh cucumbers, as shown in the picture below.

2. Wash the cucumber flowers (it is best to soak them in water for half an hour), control the water after washing, then grasp them with salt and let them stand for 30 minutes to kill the water of the cucumbers.

3. Put peanut oil and Sichuan pepper in a pot.

4. After the pepper is fragrant, put in the dried chili pepper segment, and turn off the heat after the pepper belt type and the pepper change color.

5. Put sugar, vinegar and sesame oil in a bowl and stir well, and the sugar is fully dissolved.

6. Pour the fried pepper and chili oil into the sweet and sour sauce and stir well.

7. Huang Zexing, who kills the water, stares at the melon flowers with water and throws them slightly with water to avoid being too salty, then controls the dry sun and moisture, pours the previously prepared juice into it and stirs evenly, puts it in a sealed fresh-keeping box, and puts it in the refrigerator for 1 hour.

8. The pickled cucumber flowers can be taken out and enjoyed at any time.

1.Prepare the cucumbers, wash them and set aside.

2.Cut the cucumber into a hob shape, taking care not to cut the bottom.

3.Marinate the cut cucumber with an appropriate amount of salt for half an hourShred the ginger and mince the garlic for later use.

5.Add oil to the pot, add dried chilies, Sichuan peppercorns, shredded ginger and garlic and stir-fry until fragrantAdd light soy sauce.

7.Add the aged vinegar.

8.Drain the pickled cucumbers and serve on a plate.

9.Finally, pour the seasoning made in the pot on the pickled cucumber, and you can eat it in half an hour at the earliest, of course, the taste is better after a long time.

Tip 1Cucumbers should be small and tender, which will make the taste more crisp.

2.The marinating time is about half an hour, while draining the water for 3It takes at least half an hour for the condiments to marinate, and of course you can put it in the refrigerator on the other day. (Collapse).

Cucumbers cut into strips, add salt, marinate for twelve hours, wrap in gauze, add soy sauce, sugar, ginger.

1.Wash 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.

4.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.

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 and toss so that the cucumber evenly touches the sauce.

6.Strain the marinated cucumbers and seasonings to control the sauce.

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

8.Once the sauce has cooled, re-insert the cucumber strips 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 in a glass crisper and store in the refrigerator for easy consumption.

Pickled cucumbers: The pickling method of gherkins is simple, crisp and refreshing.