The method of pickling sweet cucumbers, the method of pickling sweet and sour cucumbers

First, marinate the cucumber in salt, then press off the water, dry it in the sun, then cook it in soy sauce, put sugar monosodium glutamate, etc., and prepare the flavor you like, and put the cucumber in it when the soy sauce is cold.

Pickles are just put in salt and pressed hard, and after a week, it will be fine.

Another: Pickled chili pepper prescription - for friends who like to eat spicy.

Ingredients: 1. 5000g of chili pepper (ten city catties).

2. 150g of frying oil (three taels) (boil and cool).

3. Salt 500g (one city catty).

4. 2500g of soy sauce (five city catties) (boil and cool) 5. 200g of sugar (four taels).

6. 200g garlic (four taels) (sliced).

7. 200g ginger (four taels) (sliced).

8. 25g monosodium glutamate (half tael).

9. Liquor 375g (seven halves).

Note: Process Practice:

1. Wash, dry, remove and cut the chili pepper in half.

2. Then put 150g of cooking oil into the chili pepper and mix evenly.

Three or four hours.

3. Pour in other seasonings and mix well.

4. After that, put it in the container and seal it.

5. It can be eaten after five days.

Remember: When taking it out, use oil-free dry chopsticks.

You will have relevant information after you search for pickled cucumber ,,, on the website

Cut the cucumber into small pieces, crush it and put it in a bowl with vinegar and sugar.

Introduction: sweet and sour cucumber is a very good dish, has a certain importance in our lives, sweet and sour cucumber is especially suitable for eating when eating, has an appetizing effect, many people like it very much, although this cucumber is made by pickling and fermentation, but there is no residue of bacteria, it is a relatively safe way to eat, so, what is the pickling method of sweet and sour cucumber? Let's give you a detailed introduction.

Preparation of pickled cucumbers with sweet and sour:

1.Wash the cucumbers, remove the heads and tails, and then control the moisture.

2.Mix the ingredients in a pot and bring to a boil, then add the cucumber and blanch and remove quickly.

3.I put the blanched cucumbers flat on a plate and waited for them to cool, so I used the largest plate in my house--- a baking sheet.

4.Boil the ingredients again and blanch the cooled cucumbers, then remove them and continue to cool, a total of three times.

5.After the blanched cucumber is thoroughly cooled, slice and bottle, and remember to sterilize the bottle well, and do not bring raw water.

6.Finally, pour the ingredients into the bottle, close the lid tightly, marinate for two days and eat.

7.The taste is sweet and sour, crisp and refreshing.

8.It is most suitable for white rice porridge, clear porridge side dishes, which seems to be very stomach-nourishing.

Precautions: The ingredients can be adjusted appropriately according to your taste, you like sour with vinegar, like sweet with sugar, like salty with salt.

The above is a brief introduction to the pickling method of sweet and sour cucumber, which is a more common dish on our table, although it is only a material of cucumber, but the final effect and taste are not comparable to other dishes, therefore, it is very good to serve a sweet and sour cucumber between meals.

Spread the cut cucumber on a plate, sprinkle the cucumber with an appropriate amount of salt, and marinate in the refrigerator for 15 minutes. Put 2 tablespoons of balsamic vinegar and half a tablespoon of white sugar into the cucumber, stir well, refrigerate for 5 minutes, and you can eat after 5 minutes.

Ingredients: 1 cucumber, appropriate amount of salt, 2 tablespoons of balsamic vinegar, half a tablespoon of sugar.

1. Take a cucumber, scrape off a little of the surface cucumber skin, wash it and wipe off the surface moisture, and set aside.

2. After cutting the cucumber, cut it into strips, paying attention to the thickness when cutting.

3. Spread the cut cucumber on a plate, take an appropriate amount of salt and sprinkle it on the surface of the cucumber, and put it in the refrigerator to marinate for 15 minutes.

After a few minutes, remove the cucumber and discard the pickled cucumber water.

5. Put 2 tablespoons of balsamic vinegar and half a tablespoon of white sugar into the cucumber, stir well and refrigerate for 5 minutes.

It can be eaten in minutes, sweet and sour, and a must-have in midsummer.

Preparation method of pickled cucumber Spare ingredients: 3 cucumbers, 4 red peppers, 5 slices of ginger, 4 tablespoons of vinegar, 5 tablespoons of soy sauce, 4 cloves of garlic, a little rock sugar;

Production process: The first step is to prepare all the ingredients in place, prepare a few cucumbers, clean them, remove the two ends of the cucumbers, cut them into strips, the thickness and length should be consistent as much as possible, and put the cucumber strips into a bowl;

The second step, add 1 tablespoon of salt, mix evenly, marinate for half an hour, in this process, cut a small piece of ginger into slices, garlic into slices, red pepper washed, cut into rings, remember to control all the ingredients dry water;

The third step is to prepare a glass container, blanch it with boiling water in advance to kill the virus, ensure that there is no water and no oil, and after the cucumber is pickled, you can see that there is a lot of juice in it, and pour the water away;

The fourth step is to put the processed cucumber into a container, add 5 tablespoons of soy sauce and 4 tablespoons of vinegar, and at the same time put the chopped red pepper, ginger slices and garlic slices together.

The fifth step is to add a lid to the container, or seal the mouth with plastic wrap, and marinate it in the refrigerator for 2 days.

Tips: 1. If you want to be crisp and crisp with pickled cucumbers, you need to add salt to pickle them in advance to remove excess water, and the cucumbers can be crisp, generally 30 minutes, you don't need to pickle them for too long, and the cucumbers remember to choose the ones that are already relatively tender, and the pickled cucumbers will be more delicious;

2. Ginger and garlic can enhance the flavor of pickled cucumbers, which is indispensable, but remember not to enlarge green onions when making pickles, otherwise there will be a strange taste.

3. The glass bottle containing pickled cucumbers should be waterless and oil-free, and all the ingredients need to be cut after controlling the dry water, no raw water, there will be no bacteria, pickled cucumbers can be stored for a long time, and will not deteriorate easily, pickled cucumbers can be eaten in the refrigerator for 2-3 days, and it is not very tasty if it is mixed directly.

Ingredients: Ingredients: 1 cucumber. Excipients: 50 grams of white vinegar, 1 teaspoon of sugar, 1 2 teaspoons of salt.

1. Prepare a washed cucumber and a pair of chopsticks.

2. Cut off a little bit of the head and tail of the cucumber, put two chopsticks under the cucumber, and cut them into slices of moderate thickness, so you don't have to worry about cutting them off.

3. Bend the cut cucumber back and forth a few times so that the slices are loose from one slice to another.

4. Due to the limited space of the bottle, divide the cucumber into equal segments.

5. Take a clean bottle without oil and water, and put the cucumber segments in it.

6. Add sugar and salt.

7. Pour in white vinegar.

8. Tighten the lid and shake it up and down for 1 minute, marinate for about 2 hours, and the lead is ready to eat, and the finished product is as follows.

1. You can also replace white vinegar with rice vinegar, and the cucumbers pickled in white vinegar can maintain their true color, and you can put which one you like to eat.

2. Don't marinate too much at a time, it's best to only make the amount you eat that day.

3. If you like to put minced garlic, spicy pepper and other seasonings, adjust it according to your taste.

Miso pickled cucumbers.

Ingredients: 2 cucumbers, 1 4 tsp salt, 50g white shikuan, 1 tbsp mirin, 25g sugar, 2 tsp white wine, 1 tsp soy sauce.

Preparation of miso pickled cucumbers.

Cucumbers are washed, sliced and salted for half an hour.

Mix miso, sugar, mirin, liquor, and soy sauce well.

After pickling, wash the cucumbers, absorb the surface moisture, evenly dip the pickles, put them in the crisper box with the pickles, and refrigerate them in the refrigerator for 3 days, and eat them at any time after the flavor.

Tips: Ideally, use sake instead of liquor

Material. 4 cucumbers, 200 grams of miso, 40 grams of mirin, 60 grams of sugar, 60 grams of water.

Method. 1.Wash and drain the cucumbers.

2.Mix all the seasonings, put the chain eggplant into the cucumber of the canopy call method 1 and marinate for 6 hours, then rinse the marinade and remove it, and then slice it and serve on a plate.

1.Wash and drain the small yellow melon. 2.200 grams of miso, 40 grams of mirin, 60 grams of sugar, 60 grams of water, mix all the seasonings, put in the sliced cucumbers and marinate for 6 hours, wash the marinade off like a hreck, and then slice and serve.

Method. Wash the cucumbers and cut them into cubes, add salt and weigh them, and leave them for about 1 hour to remove water and soften.

Wash the dehydrated cucumbers with water to remove excess salt. Next, dissolve the miso, mirin and sugar in water, add them to the cucumbers and mix well.

Put it in a storage container and refrigerate it for a few days. It is perfect as a side dish for a main meal or as an appetizer with alcohol.

Red miso red miso red miso pickled radish.

Preparation of food and sales materials.

6 cucumbers, 150g white miso, 3 tbsp sugar, 1 tbsp soy sauce, 1 tbsp monosodium glutamate, 1 tbsp salt.

Steps. 1. Wash the cucumbers, put them in a container, add 1 large spoon of salt and gently rub them well, press them with a weight of 1 kg, press them for about half an hour, and then dry the surface with a kitchen paper towel.

2. Mix other seasonings except salt to make a sauce.

3. Evenly dip each cucumber in the sauce, put it in the crisper box, then pour in the remaining sauce, cover, move it to the refrigerator for about 12 hours, take it out and eat.

Tips can be stored in the refrigerator for about 10 days, and the longer they are marinated, the saltier they will become, so they should be eaten as soon as possible.

Although pickled cucumber is a very common pickled vegetable, there are various pickling methods for cucumbers. Beijing's pickled cucumbers, Sichuan's spicy pickled cucumbers, and even Korean-style miso-pickled cucumbers are all pickled cucumbers, but the taste is different.

Ingredients: 5000 grams of cucumber, 400 grams of refined salt, 750 grams of sweet noodle sauce.

Steps: 1. Wash the cucumber and drain the water, cut it into two lengths (or not) and put it in the jar, add refined salt, mix well and compact, and press it tightly with bamboo chips.

2. After marinating for 3 to 4 days, remove the cucumber and drain the brine.

3. Pour the salt water in the jar, wash and wipe the jar dry, pour in the cucumber strips drained in the salt water, add the sweet noodle sauce and mix well, cover the jar, and the sauce can be eaten for about 10 days.

Ingredients: 500 grams of cucumber, 30 grams of red pepper, 10 grams of refined salt, 75 grams of sugar, 15 grams of white vinegar, 10 grams of sesame oil, 15 grams of shredded ginger, 10 grams of Sichuan pepper, 3 grams of garlic.

Steps: 1. Wash the cucumber, cut off the two ends, then cut it into thick strips of chopsticks, and marinate it for 20 minutes.

2. Put the sugar into a bowl, pour in 100 grams of boiling water, wait for the sugar to melt and cool thoroughly, add white vinegar and garlic paste to make sweet and sour sauce.

3. Squeeze out the water of the pickled cucumber slightly, place it neatly in a bowl, and pour the adjusted sweet and sour sauce.

4. Put the wok on the heat, add sesame oil, shred the red pepper and put it in the pot, stir out the fragrance, and then add the ginger shreds and stir slightly, that is, remove and put on the cucumber. Put peppercorns in the pot again, pour the oil on the cucumber after bursting the fragrance, and mix the sweet and sour sauce well when eating.

The method of making the base return of pickled cucumber is as follows:Ingredients: Cucumber.

Excipients: rice vinegar, salt, rock sugar, bay leaves, cumin, yellow mustard seeds, red peppers, water.

Tools: pots, glass bottles, knives, cutting boards, pots.

1. Pinch the head and remove the tail, and each cucumber is divided into three sections (emphasis, tender dry cucumber).

2. 150 grams of rock sugar, 20 grams of salt.

ml, this 500 ml used less than half.

4. Bay leaves, a little cumin.

5. I was going to use three bottles, so I washed three.

6. Prepare mustard seeds.

7. Except for yellow mustard seeds, put all ingredients in a small electric pot and add a little water to boil.

8. Cook until the cucumber changes color.

9. Put the yellow mustard seeds in a clean, waterless bottle, pour the cucumber while it is hot, cover it with a lid and seal it for 7 days before eating.