How to pickle cucumbers if they want to be green and crispy?

You can make a pickled cucumber, first wash the cucumber, then cut it into small pieces, put in the seasoning and stir evenly, so that the cucumber is delicious and not easy to spoil.

First of all, you need to cut the cucumber into salt and kill the water, and then**, put soy sauce and rock sugar in the pot to boil and let it cool; Put the cucumber in an anhydrous bottle, pour in soy sauce to cover the cucumber, and then add some white wine to sterilize and keep it fresh. Such cucumbers are green, crisp and not bad.

Sprinkle some salt and press for a while to let the water in the cucumber come out. Then put the seasoning, such cucumbers are green and crisp and not bad.

The specific steps are as follows: the first step is to prepare all the ingredients needed, clean the cucumbers, and drain them. The second step is to prepare a relatively large clean container, put the whole cucumber into the container, squeeze the cucumber vigorously, and then cover the container with a heavy object, fully press out the water in the cucumber, and pour out the water; The third step, after processing, you can add 2 spoons of salt to the cucumber, grasp it by hand and mix it evenly, continue to marinate for 30 minutes, and need to turn it twice in the middle of the process, in the process of pickling the cucumber, process other ingredients; Step 4, in a clean small bowl, put white wine, light soy sauce, dark soy sauce and aged vinegar, stir evenly into the juice, preheat the wok, then add an appropriate amount of cooking oil, put in Sichuan pepper, sesame pepper, Ba split and corner and dried chili pepper, and slowly fry the fragrance over low heat; The fifth step, then pour the juice into the pot, you can turn off the fire, let it cool naturally, at this time, the Huangtong Yuban melon is also pickled, squeeze the water dry, and then put sugar and monosodium glutamate, and pour the cooled juice in; Step 6: After stirring well, pour it into a water-free and oil-free container and seal it well.

How do you pickle cucumbers crunchy and green? We generally pickle cucumbers will turn yellow, and it is easy to soften, let's see how to pickle crisp, green and delicious cucumbers?

1. Invert the cylinder. It is a good idea to pour the jar during the pickling process, because it can emit the unpleasant smell caused by pickling, and also reduce the production of lactic acid and the decomposition of protopectin, thus keeping the pickle green and brittle.

2. Add lime.

When pickling vegetables, add lime of 5/10,000 of the weight of vegetables, and use the weak alkali property of lime to neutralize the lactic acid produced by the fermentation of pickles, which can make pickles more green and crisp. The calcium in lime is combined with the pectic acid decomposed from the original pectin to produce calcium gum, which can also make the pickle tissue brittle. However, the use of lime must not be excessive, so as not to destroy the nutrients in the pickles and affect the flavor of the pickles.

The specific method is to put some alkali in the water when washing the vegetables before pickling the pickles, and soak the vegetables in clean alkaline water for about 20 minutes. When pickling vegetables, put some alkali in the salt water. The result is fresh and green.

In addition, you can also put some quicklime in the brine to make the calcium and the pectin substance in the vegetable into a gel of glutinate, so that the pickled pickles taste very crisp.

Ingredients: 1600g cucumber, 2 heads of garlic, 1 small piece of ginger, 5 Chaotian peppers, 5 pickled peppers, 2 tablespoons of salt.

Sauce: 240ml light soy sauce, 240ml white vinegar, 160g rock sugar.

Method:1Wash 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.

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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.]

Here's how:Ingredients: cucumber, salt, dark soy sauce, rock sugar, bay leaves, star anise, cinnamon, Sichuan pepper, chili pepper, ginger slices.

1. Clean the cucumber and cut it into long strips.

2. Add 50 grams of salt and mix well.

3. 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.

4. Reheat the oil in a frying pan, add the peppercorns and ginger slices and fry them.

5. Fry until the ginger and peppercorns are fragrant, then add them to the cucumber plate with hot oil.

6. Then add the cooled sauce to the cucumber.

7. Serve on a plate.

Everyone knows that pickled cucumbers are delicious and delicious, so how to make crisp and delicious color and good-looking cucumbers, today I will give you a trick, you only need to master this skill, then everyone can make delicious and delicious pickled cucumbers at home.

If you want the pickled cucumber to be crisp and beautiful in color, then we should pay attention when choosing cucumbers, we must choose the kind of tender cucumbers that look relatively fresh, and after cleaning, cut the cucumbers into long and short cylinders, and then cut them in half from the middle into long strips. After cutting, put it in a bowl for later use, sprinkle with salt, marinate for a while, so that it is more flavorful, and then control the moisture inside.

Then you can prepare some garlic chili sauce and the like, put some water in the pot, and then add some soy sauce, vinegar, sugar, after boiling all of these, after the sugar is completely melted, you can put some monosodium glutamate in it, stir evenly, and then let it cool and spare the cucumber to control the moisture, you can put it in a container, you must ensure that there is no water and no oil in the container, pour all the cut ginger slices, garlic slices, white wine and chili pepper into the container, and then stir evenly, and then you can seal it, After a few days of eating, the cucumbers pickled in this way are green and delicious, and they go well with rice.

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.

Tip 1Do 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: 1 kg cucumber.

Excipients: 200 grams of pepper, 2 heads of garlic, 50 grams of ginger, 10 coriander, 1 tablespoon of salt, 200 grams of sugar

3 tablespoons salad oil, 300 grams of soy sauce, 2 tablespoons of Weidamei soy sauce, 4 tablespoons of white wine, 10 red peppers, 1 tablespoon of Sichuan peppercorns.

Wash the cucumber, cut it into thick strips, add 1 tablespoon of salt and 2 tablespoons of sugar, marinate for half a day, and turn it several times in the middle until the cucumber is fully watered.

2.Squeeze the cucumber strips as dry as possible. 3.Place in a large basin.

4.Add the large slices of chili peppers, sliced ginger garlic and coriander stalks, and coriander root.

5.Stir-fry the wok, add the salad oil, stir-fry the ginger slices, add the dried red pepper and Sichuan peppercorns, and stir-fry over low heat until fragrant.

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

9.After the heat boils for a few minutes, add the white wine and turn off the heat immediately.

10.When the soup is cooled to lukewarm, pour the soup and condiments into a large pot of cucumbers, mix well and marinate, and it can be eaten after a while.

Cucumber cut into strips, slightly thicker. Sprinkle some salt and marinate for 30 minutes, then pour out the water until it is crispy and green. Pat the garlic flat and cut the pepper into oblique sections.

Add garlic and chili, then sugar, vinegar, light soy sauce, dark soy sauce, and monosodium glutamate. Just mix well, it is best to put it in the refrigerator overnight, or marinate for more than 2 hours to taste.

Ingredients: 240 grams of cucumber, 20 grams of light soy sauce, 5 cloves of garlic, 15 grams of rice vinegar, 15 grams of sugar, 7 grams of dark soy sauce, 3 spicy millet, 2 grams of monosodium glutamate.

1. Cut the cucumber into strips, it's okay to be a little thicker, not too thin, just the thickness of your thumb.

2. Sprinkle some salt and marinate for 30 minutes.

3. Pour out the water after marinating.

4. Pat the garlic flat and cut the chili pepper into oblique sections.

5. Add garlic and chili pepper, then add sugar, vinegar, light soy sauce, dark soy sauce and monosodium glutamate.

6. Just mix well, it is best to put it in the refrigerator overnight, or marinate for more than 2 hours to taste.

7. Serve on a plate. <>