How to pickle cucumbers and pickles How to pickle cucumbers deliciously

Cucumber is a refreshing and refreshing vegetable that is very common in the market. Cucumbers can also have a variety of practices, usually we will eat some pickles when we drink porridge at home, today I will introduce you to cucumber pickles, I don't know if you will do it? If you don't, let's learn along!

Cucumber pickles are prepared.

Method 1. Ingredients.

Three pounds of cucumber, ginger, garlic and chili.

Accessories. Salt, soy sauce, sugar, liquor, peppercorns.

1. Buy three catties of cucumbers, wash them and cut them into small pieces, and then sprinkle salt on the cucumber segments, not too much, otherwise it will be very salty, put it and marinate it overnight.

2. Pour out all the water from the cucumber sprinkled with salt and pour out the water from the cucumber.

3. Press the cucumber with a heavy object, and press out the water in the cucumber as much as possible for a few more hours (I use a mold for making tofu, there is a loophole below, the water can seep out, and there is a small basin below to receive water).

4. Put the prepared seasonings (350 ml of soy sauce, 70 grams of sugar, 10 grams of liquor) into the pot, turn off the heat after the sugar melts, pour it into a bowl to cool, and make the seasoning according to your own taste.

6. Put the water-killed cucumber in the cooled sauce, add cucumber, ginger, garlic, chili pepper in turn, and mix well.

7. Put the pepper material into the cold oil, slowly squeeze out the oil over low heat, and remove the pepper material.

8. Pour the peppercorn ingredients on the cucumber while it is hot and marinate it for a few hours before eating, and the taste is more (no monosodium glutamate and chicken essence).

Pickling method of sweet and sour cucumber:

Cut 5 catties of cucumbers into segments of about 10 centimeters, and then cut the cucumber segments into strips of about centimeters, put in 2 taels of salt and marinate overnight, and then put the cucumbers into gauze bags to press out the water in the cucumbers. After cooling, put in the dried cucumbers, pickled for three days and then eat, sweet and sour that is appetizing and delicious.

Ingredients: 1600g cucumber, 5 pickled peppers, 5 Chaotian peppers, 240ml white vinegar, 160g rock sugar, 2 tablespoons of salt, 240ml light soy sauce, 1 small piece of ginger, 2 heads of garlic.

Method: 1. Wipe the water on the surface of the cucumber after washing it, and cut it into strips with the thickness of the little finger;

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

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

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 it 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 is cool, put in the cucumber strips again 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.

Pickled cucumber recipe two.

Raw materials: cucumber (three catties);

Ingredients: carrots (two small ones), soy sauce (can also be mixed with light soy sauce), ginger (one piece), garlic (one head), sugar (two taels), white wine (two taels), dried chili peppers (a little), salt (three taels);

Steps: 1. Cut the cucumber and carrot into strips and add salt;

2. Rub the salted cucumber with your hands a few times to let the cucumber fully absorb the salt;

3. Press the mixed cucumber with a weight to squeeze out the water (I put it on the steamer, pressed a large basin of water on it, and left it overnight);

4. The cucumber that is pressed out of the water can taste whether it is very salty (the salt is put to kill the water, but not all the salt will slip away with the water), and decide whether to wash it with water according to your own taste;

5. Add 2 taels of sugar to a large bowl of soy sauce (about one and a half bagged ones) and boil until the sugar is completely melted, and then be sure to boil until it boils and cool it thoroughly;

6. Add a little white wine and monosodium glutamate to the cold miso soup, and then add cucumber, ginger, garlic and chili pepper to marinate.

Pickled cucumbers are made in the third.

Ingredients: 3 cucumbers, sesame oil, salt, red pepper, chili oil, cold vinegar, sugar, very fresh.

Method: 1. Remove the tip of the cucumber and cut it into equal size segments;

2. Stick to the outer skin of the cucumber and start to peel it in a circle (try to cut it as thin as possible);

3. Turn in a circle until you peel the inner pulp of the cucumber, and then take out the inner pulp and use it;

4. Put the cut cucumber skin into the salted water and marinate it to make it soft and crispy (it took half an hour here);

5. Take out the pickled cucumber and squeeze the water;

6. Reverse the cucumber circle (start with the green skin first), roll it all and put it on a plate;

7. Cut the red pepper into thin slices with an oblique knife and place it on the cucumber roll;

8. Mix the cold vinegar, extremely fresh, a little sugar, sesame oil, and chili oil into a bowl of juice and pour it on the cucumber rolls;

9. Put it in the fresh-keeping box and put it in the refrigerator fresh-keeping room for an hour or two before eating, the flavor is better.

Here's how to pickle cucumber pickles:1. Remove the cucumber, cut it into small pieces, add salt, stir well, and let stand for 2 hours.

2. Put the cucumber on the gauze, press out the water, remove the green and red peppers, cut the hob blades, and add them to the cucumber.

3. Finely chop the garlic, slice the ginger, put it in the cucumber, add seasoning, stir well, put it in a honey pot and serve.

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.

Tips: 1.Do 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.

Material. Ingredients: 10 kg of cucumber, 2 peppers, 1 kg of salt.

Seasoning: soy sauce, 7 taels of liquor, 7 taels of sugar, 4 taels of ginger, 4 taels of garlic, 2 taels of monosodium glutamate, 1 tael of white vinegar.

Method. 1. Wash the cucumber and pepper.

2. Cut off the head and tail of the cucumber, cut it into two sections from the middle, and then divide each section into four strips.

3. After cutting all the cucumbers, put them in a larger container, remove the stems of the peppers, and put them on top of the cucumbers.

4. Sprinkle salt evenly on top of the cucumber, mix well, and marinate for 1-2 hours.

5. Pour out the water, and then find a heavy object to press on the top of the cucumber (preferably a stone), marinate for about 2-3 days, turn it several times halfway, transplant the cucumber strips that have not been overwhelmed to the bottom of the stone, and clean up the water pressed out.

6. Control the moisture of the pickled cucumber strips.

7. Take another clean pot, put the cucumber and all the seasonings in it, mix well, soak for a night and eat.

1 method one, the cucumber washed, dry the water pickled cucumber, cucumber cut into sections pickled cucumber, chili cut cut section pickled cucumber, cut the pepper and cucumber mixed together, a layer of cucumber and a layer of salt, so pickled 12 24 hours pickled cucumber, pickled, pour out the excess water, prepare a woven bag with a heavy object to press the pickled cucumber, about 10 hours or so, soy sauce boil, white sugar melt off the fire and let cool (set aside), put oil pepper in the pot, oil switch fire and cool (set aside) (you can also put a little sesame seeds), In the process of letting the soy sauce cool, you can prepare other ingredients, garlic: cut foam or slice, ginger: shred or cut foam, prepare a large container, pour cucumber, ginger, garlic, monosodium glutamate, liquor, soy sauce, and finally pour in pepper oil, stir evenly, pour it into a container (small jar or other containers) and seal it to taste, so that it can be eaten after pickling for 2 or 3 days, the taste is very delicious, delicious and rice.

2. Method 2: First wash the cucumber and marinate it with large grains of salt overnight, mainly to marinate the water in the cucumber. Peel the garlic, then wash it and control the water for later use, wash and slice the ginger for later use, wash and cut the pepper for later use, boil a pot of sauce, this is the soy sauce and vinegar boiled together, put some minced garlic and ginger in it, the taste will be better, turn on the fire and put it on the bottom to cool for later use, a layer of cucumber, a layer of chili, a layer of garlic and ginger in the middle of the white sugar, so that the yard is good, to the large sauce after cooling, screw the lid, and you can eat it after 7 days. Finish.

3. Method 3: Cut the cucumber into strips, cut the pepper into wide strips, and evenly spread the salt. Cover a layer of plastic wrap on the cut cucumber peppers, no need to seal, press some heavy objects on the plastic wrap, I pressed a small casserole filled with water, the purpose is to kill the water in the cucumber peppers, the cucumbers will taste very crispy after pickling. About 3 hours.

Prepare the water. Boil the soy sauce and sugar, chicken essence, two slices of ginger, half star anise, half Sichuan pepper, and half bay leaves and set aside. Pour peanut oil into the pot, put in the other half of Sichuan pepper, bay leaves, cinnamon, star anise, two slices of ginger, dried chili, fry slowly over low heat, fry the fragrance, and set aside.

After three hours, pour out the water from the cucumber pepper and pinch it with your hands, squeezing out as much water as possible. Then put the squeezed cucumber and chili pepper into a waterless and oil-free sealable container, put the raw garlic slices and the remaining ginger in, and pour in the cooking water and fried oil. Seal it well, put it in the refrigerator and refrigerate, marinate for 4 hours before eating, and take it as you go.

Ingredients: 600 grams of cucumber, 60 grams of sugar, appropriate amount of ginger, appropriate amount of Chaotian pepper, appropriate amount of garlic cloves.

Excipients: salt to taste.

Steps: 1. Wash the cucumbers with water after selection.

2. Then put the washed cucumbers in a large basin and sprinkle with salt, more.

3. Stir the salt to dip the whole body of the cucumber in salt.

4. Then put it on the **, no need to cover. Let the natural pickling, in the process of pickling, the cucumber will come out of the water, every 3 hours with a turn, so that the cucumber is stained with salt water, pickled thoroughly. Marinate for 12 hours and you're good to go.

5. Pickle until you can take out the cucumber to dry, pay attention to the need to remake it when drying, otherwise the cucumber cannot be dried underneath.

6. Then you need to prepare other pickled ingredients, only with these ingredients, the pickled cucumber pickles have a special fragrance. Then just air dry it a little and let it dry.

7. The sauce for marinating this pickle needs to be boiled below. Put the pot on the heat, then add the peanut oil and sesame oil in a ratio of 8 to 2Put in Sichuan pepper, dried chili pepper, and stir-fry the fragrance of Dahui, add soy sauce, salt, monosodium glutamate, and liquor to boil the pot, then add water and boil, pour it out and put it in a container to cool thoroughly before use.

8. Put all the pickling materials prepared above in the container, and it is best to have a glass container.

9. Then pour the boiled sauce into it, roll it evenly, let it marinate naturally, no need to cover it, just ferment and marinate it naturally.

10. Marinate for 12 hours, this small pickle is ready, marinated and put in the refrigerator, which can be eaten for several months.