How do you pickle cucumbers delicious and crunchy? How do you pickle cucumbers crisp and delicious?

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.

Cucumber is a common vegetable in life, when I went to the vegetable market at the first two ends, I saw an old grandmother selling cucumbers, and there was not much left, so I bought them all, so that the old woman could go home early, cucumbers were a pound of money, and I bought a total of 17 yuan, so I gave the old woman 20 yuan, and I didn't let the old woman make change, because I think the old man went out to sell vegetables, it was too hard! I bought so many cucumbers, in addition to frying and eating, I pickled all the remaining cucumbers, as a meal, crisp and refreshing, very delicious, when pickling cucumbers, it is wrong to pickle directly, add a few more ingredients, cucumbers are crisp and delicious!

Pickle. In fact, there are many ways to pickle cucumbers, that is, there are many friends pickled cucumbers, the taste is not crisp at all, and pickled for a few days, cucumbers are easy to rot, it is for this reason, everyone likes to go out to buy and eat, today I will pickle cucumbers The simplest way to say, even if it is a novice, pickled cucumbers still taste crisp, delicious and appetizing, how to pickle cucumbers is the best, keep in mind the 3 steps, cucumbers are crisp, delicious and delicious!

Pickled cucumber】Raw materials]: cucumber, ginger and garlic, salt, red pepper, Sichuan pepper, star anise, light soy sauce, aged vinegar, sugar.

Production steps] Please click to enter a description of pickled cucumber**.

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 method:

Ingredients: 550 grams of cucumber.

Excipients: 30 grams of rock sugar, 25 grams of red pepper, 10 grams of ginger, 35 grams of white garlic, 5 grams of cinnamon, 4 grams of bay leaves, 4 grams of Sichuan pepper, 2 star anise, 4 grams of dark soy sauce, 60 grams of salt, 25 grams of cooking oil.

Specific steps: 1. Clean the cucumber and cut it into long strips.

2. Add 50 grams of salt and mix well.

3. Rock sugar, white garlic, red pepper and ginger are set aside.

4. Spices for standby.

5. 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.

6. Strain out the pickled cucumber juice.

7. Heat the oil in a wok and fry the peppercorns and ginger slices.

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

10. Put it in a crisper box and put it in the refrigerator for more than 2 hours.

11. The finished product is as follows:

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.

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 cucumber's own moisture.

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: wash the pickled cucumber first, be sure to remove the skin, cut it into thin slices with a knife, marinate it with an appropriate amount of salt for half an hour, 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 beauty benefits.

The pickled cucumber is crispy and delicious:

1. Clean the cucumber, you can put the cucumber into the basin first, pour a small amount of baking soda to soak, remove pesticide residues and small insects on the surface of the cucumber, soak for 10 minutes, rinse with water and drain the water.

2. Cut the cleaned cucumber into a cylindrical shape with a consistent length, cut it in half, cut it into strips, not too thin, and try to be as uniform as possible.

3. Put the cut cucumber strips into the basin, pour in a small amount of edible salt, wear gloves to mix the cucumber strips and salt evenly and grasp thoroughly, grasp them evenly at intervals, marinate for about 8 hours, and then control the dry water.

4. Cut the garlic into garlic slices, cut the chili pepper into sections, slice the ginger (tender ginger is better), put the soy sauce, vinegar and sugar in the pot and boil, stir while cooking, remember not to make too much heat, and when the sugar is all melted, you can turn off the heat and put in the monosodium glutamate, and then stir evenly.

5. After cooling, put in the cucumber strips, ginger slices, garlic slices, white wine, and chili pepper slices, and grasp them well with gloves. Don't put cooking oil, this is the key, the whole process is without oil, don't feel that the soy sauce juice is less, and there will be water when pickling cucumbers.

6. After pickling, take the fresh-keeping packaging or put the pickle jar to seal. It should be sealed well, so that the cucumber will come out, which is crisp and green, refreshing and rice-friendly.

The name of this pickled cucumber is "crispy cucumber".

Ingredients: cucumber, millet spicy, sugar, garlic.

1. Scrape off a layer of thorns on the cucumber skin, then cut off the two ends of the cucumber, then break it from the middle, dig out the gourd, and then cut the cucumber into strips with a length of about five centimeters. When it is marinated, it will roll up and shrink a little.

2. Put 60 grams of sugar into the cucumber pot, and then stir evenly, stirring more will let the sugar be fully absorbed by the cucumber strips, and then it is easy to marinate the water, and then wrap it in plastic wrap and put it in the refrigerator for more than 12 hours.

3. After pickling for 12 hours, you will find that a lot of cucumber water is pickled in the cucumber. After pickling, the cucumber will taste very crispy, and then the cucumber water will come out.

4. Slice the garlic again, cut the chili rings with millet spicy, then put the garlic slices and millet spicy rings into the cucumber pot, and then put in the light soy sauce, the amount of light soy sauce should be slightly more, the salt is not needed, there is salt and balsamic vinegar in the light soy sauce, and then stir well. Pour into a glass bowl and marinate for half an hour before serving.

Sprinkle salt and drain the cucumber water.

In fact, if you really want to make the pickled cucumber crunchy, it's very simple, but it takes a little more time. I'll tell you how to do it in detail now. I'm pickling it with a gherkin twist here. You can also marinate large cucumbers by cutting them into strips. Just as delicious.

Buy fresh cucumbers from the market, wash them, cut them into sections, put a layer of cucumbers and add a little salt when pickling (don't worry about salty, salt is to kill the water in the cucumbers, and most of the salt will flow away with the water), marinate until the next morning, control the moisture, and dry the cucumbers for another day.

Prepare two bags of soybean soy sauce, one bag of Shanxi vinegar, garlic, sugar, green chili pepper (cut and remove the seeds), ginger, and white wine. (Prepared according to your own taste).

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.

Put the dried cucumbers and cut green peppers and garlic cloves into the pot, pour in the soybean soy sauce, and then pour in the cold soy sauce and marinate for 4-5 days. It is ready to eat, crisp and delicious, crisp but not salty.

Materials

2000 grams of cucumbers.

200 grams of salt.

200 grams of chili peppers.

200 grams of garlic.

30 grams of ginger. 70 grams of sugar.

70 grams of liquor.

30 grams of monosodium glutamate.

250 grams of dark soy sauce and dark soy sauce.

Sichuan peppercorns, a small handful of anise.

The secret recipe for pickling cucumbers (crisp).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, and I usually blow the electric fan overnight and the next morning) 3Put the dried cucumbers, peppers, ginger and garlic, sugar, liquor, and monosodium glutamate in a container.

4.Boil light soy sauce, dark soy sauce, Sichuan peppercorns, and anise (light soy sauce and dark soy sauce can be freely controlled), cool and pour into a container for marinating.

You can eat crisp cucumbers in a day or two.

First: First of all, we will clean the prepared cucumbers, then control the moisture on the surface, remove the head and tail, then cut them into sections, then divide the cucumbers into 4, cut them into long strips of about 5-6cm, and put them in pots.

Second: add about half a bag of salt to the pot containing cucumbers, stir evenly, marinate for about 5 hours, pour out the water after pickling, third: pour the prepared light soy sauce into the pot, then put a large spoon of sugar, put in cinnamon, bay leaves, two star anise, Sichuan peppercorns, bring to a boil over high heat, and then let cool for later use.

Fourth: Let's prepare some more ingredients, first cut the ginger into slices, cut the garlic into slices, cut the green pepper into segments, and put them on a plate for later use.

Fifth: Put the pickled cucumber into an oil-free and waterless jar, then pour the chopped garlic, ginger, and chili pepper into the jar, and finally pour in the juice to dry, marinate overnight and eat.