How do you pickle cucumbers and how long does it take?

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.

With "pickled cucumbers".

Ingredients: 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 out a lot of water if it is salted for about 20 minutes, pour out the water, and stir the B seasoning just mixed into the cucumber.

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.

Raw materials: 10 kg of cucumber, 2 kg of chili, 4 taels of garlic, 7 taels of ginger.

Seasoning: 5 kg of soy sauce, 2 kg of salt, 4 taels of monosodium glutamate, 7 taels of liquor.

Place the cutting board with wine. Chopsticks. Kitchen knife. The jar is disinfected with wine, and the poison must be eliminated, otherwise it will grow hair.

Method: Wash and dry the cucumber first, cut it into strips, sprinkle it with salt and marinate for 12 hours, then remove it, cool it in a cool place until it is semi-dry, wash and dry the pepper and cut it into strips, and slice the garlic and ginger. Then put the cucumber strips.

Pepper strips. Sliced ginger. Garlic slices.

The seasoning is put together in the jar and stirred well, sealed with a plastic bag, and can be taken as you eat.

Break the cucumber into small pieces (3 cm) by hand, mix well with salt and marinate for a day, squeeze the excess water of the cucumber (no water is visible on the surface), add the seasoning to the cucumber according to your taste, mix well and marinate for a while (flavor), if you like spicy, add some chili pepper (which red chili pepper to choose).

It works well when marinated in the refrigerator! Huh

Cold dishes, pork skin jelly, vegetable and fruit salad, double ear mixed double flower, white chopped chicken, cold salad golden needle cucumber, dry fried hairtail, hot dishes, braised sea bass, braised prawns, fried chicken in sauce, lettuce with oyster sauce, stir-fried garlic sprouts with shredded pork, celery lily, pepper beef tenderloin, cumin crispy bones, chives, chai and eggs, soup, corn and mushroom pork rib soup, staple food, fried rice cake, eight treasure rice, pearl balls, bean buns, sesame sauce flower rolls, drinks, Coca-Cola, Huiyuan juice, fruit orange, yogurt.

The main ingredient is 3 catties of cucumber.

5 peppers for excipients.

3 cloves of garlic. 1 large piece of fresh ginger.

1 sprig of celery. Ingredients: 50 grams of marinated salt.

5 grains of large ingredients. 20 grams of sugar.

50 grams of salad oil.

100 grams of soy sauce.

About 40 peppercorns.

1. Cut the cucumber into strips longitudinally and divide it into four. Place in a basin.

2. Sprinkle in the marinade salt and mix well.

3. Pressing heavy objects. I used a stainless steel basin to fill it with water and press it on it.

4. Marinate for 12 hours. The water is basically marinated.

5. Wash and plane the peppers and remove the seeds.

6. Cut the pepper into large pieces.

7. Slice garlic; Slice fresh ginger.

8. Wash the celery and cut it into sections.

9. Put the pickled cucumbers, celery, garlic slices, and ginger slices into the pot.

10. Heat the oil in a frying spoon, add the ingredients and peppercorns, and fry until fragrant. Pour in the soy sauce. Add sugar. Add an appropriate amount of water and bring to a boil.

11. Pour the roasted marinade into a pot of stacked cucumbers, cover and marinate for 12 hours. The crunchy pickled cucumber is done.

TipsIngredients: 2000 grams of cucumber.

Salt 200 grams.

200 grams of chili peppers.

200 grams of garlic.

Ginger 30 grams.

70 grams of sugar.

70 grams of liquor.

MSG 30 grams.

250 grams of dark soy sauce and dark soy sauce.

Sichuan peppercorns, a small handful of anise.

1. Cut the cucumber into strips and salted for five hours. Ginger and garlic peppers are washed and dried, and there is no moisture on the surface.

2. Drain the pickled cucumbers and let them dry.

It takes some time to dry in hot weather, so I generally blow it with an electric fan overnight and the next morning) 3. Put the dried cucumbers, peppers, ginger and garlic, sugar, liquor, and monosodium glutamate in a container.

3. Boil light soy sauce, dark soy sauce, Sichuan pepper and anise (light soy sauce and dark soy sauce can be freely mastered) and pour them into a container for marinating after cooling.

You can eat crisp cucumbers in a day or two. 5、

The pickling method of crisp and sour cucumber is very simple, so let's take my own practice as an example to give a detailed introduction.

【Pickled crispy cucumbers】

Materials.

3 cucumbers.

2 slices of ginger. Salt 8 grams.

Balsamic vinegar 3 teaspoons.

Light soy sauce 4 scoops.

1 scoop of dark soy sauce (if you don't like it).

Oyster sauce 1 scoop.

Sugar 20-30 grams.

4 cloves of garlic. Sichuan pepper 20-30 grains.

1 tablespoon of sesame pepper oil (if you don't like to eat it, you can leave it out).

Sesame oil 1 tablespoon.

Small red dried peppers Several.

Cooked white sesame seeds to taste.

The preparation of pickling crispy cucumbers

Wash the fresh cucumber, wipe off the surface moisture, cut it in half, scoop out the middle pulp with a spoon and remove it. The cucumber pulp part must be removed, if you don't remove the pickled cucumber, it will taste soft and the taste is poorThe pickled cucumber is the crunchy texture when it is removed. Don't blame me if you don't remove the pulp, it's not crispy and delicious!!

After digging, cut into long strips and add 8 grams of saltMix well and marinate for half an hour。During the period pay attention to stir itPour out the pickled water, remember not to use the water from this step, otherwise it will be very salty and untasty. There is still a little water at the bottom of the water, and I usually use chopsticks to clip out the cucumber strips little by little.

Some people reacted that it was salty, and when the cucumber was pickled in water and picked out with chopsticks, the residual salt particles on the top would be removed, and it would not be salty.

At this time, prepare other ingredients, wash the chili pepper and ginger separately, dry the kitchen paper, and peel the garlic. Garlic, chili pepper and ginger are cut into slices, segments, and shreds.

Put a little cooking oil in the wok, a little less than the amount of stir-frying, don't put too much, heat the oil and turn off the heat. After turning off the heat, quickly throw the garlic, chili, ginger and Sichuan pepper into a large spoon and mix well with chopsticks to bring out the fragrance.

Put the salted cucumber strips into the sauce bowl just now with clean and waterless chopsticks, don't pour the cucumbers directly, because there is salt water under the cucumber strips, and the salt water is not needed.

After clamping, stir the cucumber and the juice evenly, at this time, you can put a little cooked sesame seeds, cover the lid and marinate for about two hours to eat, stir twice during the period, so that the cucumber on the top can also fully absorb the flavor. Marinate until the cucumber strips are slightly soft in appearance and ready to eat.

It can be stored in the refrigerator and refrigerated, picked up with clean chopsticks, and eaten as much as you want.

If there is no lid in the big bowl at home, you can cover it with plastic wrap, or you can directly use a fresh-keeping box with a lid, you can keep it for 3-4 days, no matter how long the taste is not good, it is not fresh, don't do too much, the procedure is not complicated, you can eat it freshly, and eat it as soon as possible.

When using 20-25 grams of sugar, I personally don't feel the obvious sweetness. Everyone increases the amount as needed.

Tips:

How to choose cucumbers? To choose fresh, you must have fresh thorns that are rooted and hard, don't put a day's wilted, wilted cucumber can't make crispy cucumber strips.

How to pickle cucumbers.

Pickled cucumbers can prepare some fresh cucumbers, sesame oil, white vinegar, honey, salt, peanuts, light soy sauce, clean the cucumbers and pat them with a knife, add some sesame oil to the pot to heat, and then put the dried chili flakes down and fry them over low heat, add some minced garlic and stir well when the pot starts, and then put the rotten cucumbers and sauces together and stir evenly for pickling, put them in the refrigerator for 2 to 3 hours, and after pickling, you can take them out and put them on the plate, and you can add some fried peanuts on top. This also makes the taste better.

Japanese-style pickled cucumber, prepare two cucumbers, remove the skin and cut off both ends, then prepare some salt, white sugar, rice vinegar, minced ginger, cucumber cut in half, and then dig out the seeds inside, cut them horizontally into thin slices, add some ginger, salt, sweet and sour to mix and stir well, and then put the cucumber in a bowl and stir a few times, let the cucumber slices and seasonings mix evenly, and then put the cucumber in the refrigerator for a few hours, so that you can eat.

Western-style pickled cucumbers, you need to prepare some salt, sugar, soy sauce, vinegar, black peppercorns, bay leaves, fresh red peppers, cloves and cucumbers, onions, carrots, green peppers, garlic, add water to the pot, add some soy sauce, salt, sugar to boil, turn off the fire and add some vinegar after boiling, vinegar is particularly volatile, so it is necessary to turn off the fire before putting it, prepare a glass bottle to clean, scald it with boiling water, and then add vegetables, spices and soup, and then seal and store it for a few days, the taste is very crisp after pickling, The taste is also very good.

A simple way to pickle cucumbers, prepare a few cucumbers, some crushed chili peppers, monosodium glutamate, sugar, vinegar, salt, wash the cucumbers and cut them into slices, then put the cucumbers in a bowl, add some salt and stir evenly, about 20 minutes, then add some vinegar, monosodium glutamate, sugar and stir well, put it for about an hour, sprinkle some crushed chili peppers, or put it in the refrigerator to freeze, so that the taste can become better.

Step 1: Prepare 2 catties of cucumbers, remove the two ends, cut into strips, then remove the cucumber core, pour it into a bowl after removal, add salt, stir evenly and marinate for 20 minutes, kill the water in the cucumber, when the cucumber kills the water, prepare a small bowl, add sugar, light soy sauce, dark soy sauce, chicken essence, pepper oil, chili oil, sesame oil and stir evenly, and finally you can add a little white sesame, peanuts, coriander or green onion and stir evenly for later use, if it is a dried cucumber, then add a little salt, Cucumbers that kill water with table salt do not need to be salted.

Step 2: After the cucumber is killed, pour out the excess water in the pot, add the prepared sauce, stir well, let it marinate for about 10 minutes, let the cucumber fully absorb the sauce, so that the cucumber will be both flavorful and crisp.

Method 1 Ingredients: 500 grams of cucumber, 125 grams of salt.

Production method: 1. Choose fresh, prickly, and thin cucumbers to remove the flower pedicle;

2. Wash with water and dry the water;

3. Stack a layer of cucumbers in the tank and sprinkle a layer of refined salt until it is finished;

4. Start pouring the cylinder the next day and pour it more than 10 times in a row;

5. Finally, add an appropriate amount of salt water to seal the cylinder and put it in a cool place to prevent white film;

6. Pickled as above, it will be made in about 1 month;

7. When eating, take out the knife and add sesame oil;

8. If you pickle a small amount of cucumbers, you can use glass or ceramic jars;

9. Put an appropriate amount of soy sauce, and then soak the cucumber in it, no matter how long the marinating time is, you can eat it at any time;

Method 2 ingredients: two to three fresh cucumbers, one spoonful of salt, 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.

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 seasoning together in 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 B seasoning just mixed into the cucumber.

4. Place in the refrigerator for one day.

Seal and marinate with salt. Wash the cucumber from the surface of the dirt, do not peel it, cut it into strips, then add a small amount of salt, grasp it evenly with your hands, and marinate for 2 hours. Prepare the seasonings for later use, including light soy sauce, balsamic vinegar, white sugar, sesame oil, and stir well.

Prepare a few finger peppers and dice, 1 piece of ginger minced, and a few garlic heads chopped into minced garlic, set aside as follows. After marinating the cucumber for 2 hours, discard the water. Then pour in the prepared seasoning and ginger, garlic and chili, stir well, and marinate for another 2 hours.

Pickled cucumber is a kind of pickle in Changbei, Changbei is located in the cold, the green vegetables are not long in winter, in the past, the local residents all pickled the cucumber and cowpea harvested during the harvest with salt water, made into kimchi, put it in winter to enjoy, with beauty, **, blood lipid and other effects.

Pickled cucumber contains a vitamin C decomposition enzyme, and in daily life, pickled cucumber is eaten more raw, at this time it contains vitamin C decomposition enzyme to maintain a certain activity, if it is eaten with vitamin C rich food, such as chili pepper, etc., the vitamin C decomposition enzyme in pickled cucumber will destroy the vitamin C of other foods, although there is no harm to the human body, but it will reduce the absorption of vitamin C by the human body.