How to make pickled cucumbers is delicious and simple tricks

There are northerners near the community who have opened a breakfast shop, and they have to go every three or five times, not to eat breakfast, but to rub the pickled cucumbers in the store. Two days without eating the direct flow of saliva, crisp and delicious, hot and sour and enjoyable, with millet porridge is so delicious, really very delicious, I studied it several times, and did not make it, just with the attitude of trying to ask my mother-in-law if I would do it, my mother-in-law taught a grandmother has been using the old method, tried it, made it and the taste of the breakfast shop is almost the same, especially delicious, I made 5 catties at a time, as long as I eat at home, three meals a day to hold a small plate, I don't want to eat the dishes, and I finished eating a big pot in less than a week. Let's take a look at how.

Ingredients: 5 kg of cucumber, 125 grams of salt, 1 head of garlic, 10 red peppers, a little shredded ginger, 50 grams of sugar, 20 grams of aged vinegar, half a bottle of light soy sauce, 1 bottle cap of liquor, and an appropriate amount of chili oil.

Specific method] Wash the cucumbers, dry them and cut them into strips. Add 125g of salt, grasp well and marinate for 2 hours. Salt accounts for one-twentieth of the weight of cucumbers, and it tastes slightly salty, and it is just right with steamed rice porridge. If you do less, you can put a little less salt.

After hours, the cucumber has a lot of moisture, take out the cucumber, put it on gauze, and tighten it. Then put the gauze bag on the leaky steamer, press a large basin of water on it, and press it for 1 night.

3. Prepare 1 head of garlic slices, a few slices of ginger shredded, and a little red pepper cut into rings. Fry the chili oil, chili powder or dried red pepper segments, pour hot oil, and let it cool, and the oil inside is chili oil.

4. Put the ginger, garlic and red pepper into the pressed cucumber strips, then put about 50g of sugar, 20g of aged vinegar, a small half bottle of light soy sauce, 1 bottle of high liquor, and finally put an appropriate amount of chili oil, stir well and start eating.

5. You can adjust the proportion of pickled cucumber ingredients by yourself, and you can adjust the aged vinegar, white sugar, chili oil as appropriate. You can mix a little less to see if it meets your taste. After doing it, seal it up, put it in the refrigerator and refrigerate, it won't be bad for a year, but I can't eat it for so long, 5 catties of cucumbers, I ate it in less than 1 week, especially appetizing, sour and spicy and refreshing, more comfortable than eating big fish and meat.

Today's pickled cucumber sharing is over here, the method is particularly simple, no need to boil soy sauce, simple everything can be pressed and mixed, the same method can also be used to pickle radish, and the taste is also good. Eating steamed buns, drinking porridge, and eating rice are all delicious, and when you have no appetite, you like it even more, it is very appetizing to be sour, spicy, crispy, and crispy. Friends can save it and try it.

I am Little Goose, sharing a home-cooked food every day, hoping to make more friends who love food here, learn together, and make progress with each other. If you like it, you can pay attention to and support it, thank you for reading.

A complete list of pickled cucumbers.

Pickle cucumbers for 45 minutes harmful.

The preparation of pickling whole cucumbers.

How to marinate the whole cucumber without rotting.

Old-fashioned pickled cucumbers are pickled in jars.

Pickled cucumber tips:Ingredients: 2 cucumbers.

Excipients: appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of millet pepper, appropriate amount of garlic, appropriate amount of Hangzhou pepper.

Steps:

1. Wash the cucumber and cut it into thin strips.

2. Add salt to marinate the water.

3. Rinse a few sides with clean water.

4. Drain the washed cucumbers with excess water.

5. Pick a sauce.

6. Slice millet pepper, line pepper and garlic.

7. After the sauce is adjusted, stir the seasoning and cucumber well.

8. Marinate in the refrigerator for 2 hours.

Tips:1. Cucumbers and green peppers should be washed to control the raw water.

2. A small amount of water can be added to boil soy sauce, which can reduce the salinity.

3. If the cucumber is large, it can be cut into slices and then cut into long sections to facilitate flavoring.

Pickled cucumbers are delicious and easy to hack as follows:

Tools Materials: 2 kg of cucumber, 2 green peppers, 5 spicy millet, 1 piece of ginger, half a head of garlic, 200 grams of ordinary soy sauce, 50 grams of balsamic vinegar, 20 grams of sugar, 20 grams of salt, 1 large material, more than a dozen peppercorns, 3 bay leaves, 2 dried chili peppers, 1 cinnamon, water, plastic dustpan, lunch box.

1. Soak the cucumbers you bought in salt water for about 10 minutes, the purpose is to soak off the pesticide residues, eat them with confidence, then clean them, drain the water and put them on the cutting board for later use.

2. Use a knife to break the cucumber into two halves, then change the knife to cut into long finger-thick strips, and then cut it into strips of 4-5 cm.

3. Then 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.

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

5. The whole production process, the trick is here, after the cucumber is washed, take it out, squeeze the water dry by hand, and then put it in the frame of the leaky eye, put it in the sun, or put it in a windy place, and dry the water, at least the skin should be dried, and it will take about 2 hours to dry.

6. When drying cucumbers, we prepare the ingredients, wash the green peppers, dry the cherry blossoms 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.

7. Take a clean wok, put 200 grams of soy sauce, 50 grams of balsamic vinegar, and 20 grams of sugar, then bring to a boil, turn to low heat and boil for about 5 minutes, and then put the remaining key in a large bowl to cool for later use.

8. Put a spoonful of oil in the pot, put 1 large ingredient soaked in water in advance, more than a dozen peppercorns, 3 bay leaves, and 2 dried chili peppers, and fry them over low heat to bring out the fragrance.

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

10. After the cucumber is dried, put it in a dry container, I use a lunch box, put the green pepper shreds, green onions, ginger, garlic and millet spicy inside, and finally pour the soy sauce seasoning inside, if you want to store it for a long time, you can add some liquor in it, and then put it in the refrigerator to marinate for 12 hours.

1. Wash the fresh cucumbers, cut them into sections, and add a layer of cucumbers and a small amount of salt when pickling. 2. Marinate for an appropriate time, control the moisture, and dry the cucumbers. 3. Pour the dark soy sauce and vinegar into the pot, heat, pour in an appropriate amount of sugar, then add an appropriate amount of liquor, stir well, heat and let cool for later use.

4. Put the dried cucumbers, chopped green peppers and garlic cloves into a basin, and pour in an appropriate amount of soybean soy sauce and dark soy sauce. 5. Marinate for about five days, it can be eaten, crisp and delicious, crisp but not salty.

Cucumber (scientific name: Cucumis sativus L.).）

It belongs to the melon genus of the Cucurbitaceae family. It is widely cultivated in temperate and tropical regions, and is distributed throughout China. The flowering and fruiting period is summer, and it is the main vegetable in China in summer.

The stems and vines are medicinal, anti-inflammatory, expectorant, and antispasmodic. The stems and branches are elongated and grooved. The tendrils are thin, undivided, and pubescent with white pubescence. The fruit is oblong or cylindrical, yellow-green when ripe, with a rough surface with thorny nodules, very sparse and almost smooth.

Step 1: Prepare 15 catties of cucumbers to clean them, then wash the ginger, garlic and red peppers, control all the moisture, cut the cucumbers into sections, and then cut each cucumber in half into four parts, add an appropriate amount of salt to the cucumber, mix evenly with your hands, marinate for 2 hours, cut the ginger and garlic into slices, and cut the red pepper into segments with an oblique knife.

Pickle. Step 2: Pour 1200 grams of light soy sauce, 400 grams of aged vinegar, 400 grams of water, 150 grams of rock sugar, a small handful of Sichuan peppercorns, and 3 star anise into the pot and boil over high heat, then turn off the heat and let cool for later use.

Pickle. Step 3: After the cucumber is pickled, first pour out the water inside, then put the cucumber in the gauze to dry the water, after the juice is cooled, add ginger and garlic slices and red pepper and stir well, then put the cucumber in and stir evenly, and finally add a few drops of high liquor and stir well, put it in a clean jar, cover it and seal it for 2 days before eating.

Pickle. [A few words].

1: Clean the cucumber first, then drain all the water on the surface, then cut the cucumber into long strips, add salt to marinate the moisture inside, and drain the water first after washing the other ingredients.

2: When boiling the sauce, put all the ingredients in and bring to a boil, then turn off the heat and let cool.

3: After the cucumber is pickled, the water inside must be squeezed dry, this step is very important, if the water is not squeezed dry, the pickled cucumber is easy to rot.

4: The juice must be cooled, and finally add the ingredients and stir evenly, store it in a clean jar, marinate for 2 days and then eat, this cucumber is not bad for half a year.

Pickled cucumber] Ingredients: cucumber, garlic, dried chili, millet spicy, red oil.

Production method: The first step: first clean the cucumber, dry the moisture on the surface, (or wipe the moisture on the surface of the cucumber with kitchen paper), remove the two ends with a knife, divide the cucumber into four, cut it into long strips, and then cut it into small pieces three cm long, put it in a basin, add 50 grams of salt, stir evenly, cover with plastic wrap and marinate for an hour.

Pickle. Step 2: Make the sauce, first prepare some ginger shreds, garlic slices, dried chili peppers, chili rings, put them together for later use, add a little pepper oil to the pot, (more oil will taste very greasy) turn on low heat and heat, put in red oil ginger shredded garlic slices and chili pepper segments, fry the fragrance and add an appropriate amount of light soy sauce, aged vinegar, a little flavor is extremely fresh, stir evenly, add 30 grams of sugar after boiling, stir and melt, take it out and let it cool for later use.

Pickle. Step 3: Squeeze out the cucumber strips, (you can dry them directly by hand, or you can put them in gauze to dry) Put the cucumber strips in a container for later use.

Pickle. Step 4: After the juice is completely cooled, pour it on the cucumber strips, mix evenly with chopsticks, cover the lid and seal it to marinate for three to four hours, you can eat it at noon in the morning, and you can store it in the refrigerator if you can't finish it, and you can take as much as you eat, and it will not be bad for a week.

Ingredients: 1600 grams of cucumber.

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

1. Wash the cucumber and wipe off the surface moisture and cut into strips the thickness of your little thumb.

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

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

4. Put light soy sauce, white vinegar and rock sugar into a corrosion-resistant container, and marinate garlic slices, ginger slices, chili peppers and pickled peppers 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 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 cools, re-add 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 into a glass crisper box, store it in the refrigerator, and take it as you go.

Edible value: Pickled cucumber is a vegetable with high nutritional value and is a good vegetable that everyone loves to eat. The way of eating is different in different parts of the country and in various ethnic groups.

There are three common ways to eat: one is pickled cucumbers; the second is to mix pickled cucumbers; The third is fried pickled cucumbers. There is also one no sauce, two do not mix, three do not fry, wash the pickled cucumbers, and eat them as fruits in their hands, but most people are mainly mixed with pickled cucumbers.

In fact, the best way to eat it is to "mix pickled cucumbers".

The method is: first wash the pickled cucumbers, be sure to remove the skin, cut them into thin slices with a knife, marinate them for half an hour with an appropriate amount of salt, and then squeeze out the brine, use white sugar, cooked vegetable oil or sesame oil, if you like to eat spicy, you can also use chili oil, soy sauce, balsamic vinegar to eat. Such cold food can also increase appetite, eliminate bloating, and have the effect of reducing dry heat.

Once pickled cucumbers are pickled, they contain tannins, and often eating pickled cucumbers can boost blood pressure and prevent disease in people with low blood pressure. Then there are pickled cucumbers to eat raw, eat 250 300 grams a day, that is, there is an obvious ** effect, can also eliminate edema, quench thirst, detoxify and clear heat, pickled cucumber skin can treat sore throat, short yellow urine, red eyes, dizziness, heat stroke and heat. Therefore, pickled cucumbers are one of the best therapeutic vegetables, as well as benefits such as a beautiful smile.

Ingredients: 5 servings.

1600 grams of cucumber.

Seasoning. 2 heads of garlic, 1 small piece of ginger, 5 Chaotian peppers, 5 pickled peppers, 2 tablespoons of salt, 240 ml of light soy sauce, 240 ml of white vinegar, 160 grams of rock sugar.

Pickle cucumbers Step 1

Wash the cucumber and dry it and cut it into small thumb-sized strips.

Step 2 Sprinkle 2 tablespoons of salt on the chopped cucumber, mix well, and marinate for 5-6 hours to kill the cucumber's own moisture.

Step 3: Peel and slice the garlic, wash and dry the ginger and slice it with moisture on the surface, and prepare an appropriate amount of pepper and pickled pepper.

Step 4 Put light soy sauce, white vinegar and rock sugar into a corrosion-resistant container, and marinate garlic slices, ginger slices, chili peppers and pickled peppers until the rock sugar melts.

Step 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.

Step 6 Strain the marinated cucumber and seasonings to control the sauce.

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

Step 8 After the sauce has cooled, put in the cucumber strips again and continue to marinate for about 5 hours.

Step 9 Repeat steps 6 to 8 two to three times, and finally put the cucumber and the sauce in a glass crisper and store it in the refrigerator for easy consumption.