How to make pickled cucumbers at home, how to make pickled cucumbers

1.Choose fresh cucumbers with thorns at the top, wash them and place them in a jar. A layer of cucumbers, a layer of salt, and a very heavy stone on top.

2.Turn the jar once a day for 1 week and marinate for 1-2 weeks.

The pickling trough should be placed in a cool and ventilated place to avoid sun exposure and high temperatures to prevent the cucumber from being heated and blackened).

3.Take out the pickled cucumbers, soak them in water for more than 5 hours, and change the water twice.

Then take out a little water, put it into a cloth bag (2 kg per bag), marinate it in yellow sauce, and cut it once a day in the morning, noon and evening.

4. 5 days in spring, summer and winter, and 3 days in summer and autumn. Drain the sauce from the jar and continue marinating in the batter.

Bake once a day in the morning, at noon, and once in the evening. 5 days in spring and winter, 4 days in summer and autumn.

600g cucumber oil, salt, soy sauce, garlic, ginger, sugar.

Practice the steps. 1.Cucumbers are washed, dried, cut into thin strips, placed in a basin and sprinkled with salt. Grab it with your hands and control the water content of the cucumber as soon as possible.

2.Marinate the cucumber thoroughly, control the moisture to come out, pour the water out and prepare to dry.

3.Arrange and place in a sunny area. You'd better flip it over in the middle.

4.You can do this in the sun.

5.Ginger, garlic, cut into large pieces with an oblique knife and set aside.

6.Almost, a layer of cucumber, a layer of ginger, and garlic slices in a basin.

7.Start cooking the oil. When the oil is hot, put some ingredients, stir-fry until fragrant, pour in soy sauce, a little sugar, and turn off the heat when the oil is boiling.

8.Once the oil has cooled, pour it into a cucumber bowl. Just smooth it with an oily cucumber.

9.Seal it and eat it after a day or two. The salty ones are also a little sweet, crispy and delicious.

Skill. 1.Do not touch raw water during the marinating process. Ginger and garlic should also be dried before cutting.

2.Cucumbers must be browned until they are salted.

Add water to pickle cucumbers to demine, rinse three times in winter and twice in summer, and pay attention to light handling when changing the water.

After removing it, drain the water, first marinate it with two sauces for 2-3 days, and then dip it in the sauce according to the ratio of 100 kg of pickled cucumber to 75 kg of sweet noodle sauce.

The dipping time is 20 days in winter and 10 days in summer, which is a sweet pickled cucumber with sweet taste, rich sauce aroma, tender and delicious.

Ingredients: 1 kg cucumber.

Excipients: 200 grams of chili pepper, 2 garlic heads, 50 grams of ginger, 10 coriander, 1 tablespoon of salt, 200 grams of sugar, 3 tablespoons of colored oil, 300g of soy sauce, 2 tablespoons of Weidamei soy sauce, 4 tablespoons of white wine, 10 red peppers, 1 tablespoon of Sichuan pepper.

Wash the cucumbers, cut them into thick strips, add 1 tablespoon of salt and 2 tablespoons of sugar, and marinate for most of the day.

Turn the cucumber a few times in the middle until the cucumber is completely drained.

2.Squeeze the cucumber strips dry as much as possible. 3.Place it in a large bowl.

4.Add the chopped chili, sliced ginger and garlic, coriander stalks and coriander roots.

5.Remove from the pot, heat up, add the salad oil, stir-fry the ginger slices, add the dried red pepper and Sichuan pepper, and stir-fry over low heat until fragrant.

6.Add soy sauce. 7.Add the Midarmi soy sauce. 8.Add the sugar.

9.After boiling over high heat for a few minutes, add the liquor and immediately turn off the heat.

10.When the soup is cool until warm, pour the soup and seasonings into a large bowl of cucumbers, mix well and marinate. After a while, you can eat it, and it will taste even better.

I used to feel that cucumbers are not delicious except for cold salad, other practices are not delicious, a few days ago I went to my best friend's house, and found that she made a new way to eat cucumbers, and the taste is really very greasy, especially under the rice, and very appetizing, I liked it after eating once, and my girlfriend learned the skills and steps of the whole practice, and I will share it with you today, and let's see how to do it.

1. First wash the cucumber, drain the water, remove the two ends, cut the cucumber into thin strips, and remove the core in the middle. (I made 3 pounds of cucumbers today).

2. Put the cucumber in a basin, add a spoonful of salt, two spoons of sugar, three spoons of white vinegar, grasp half of it with your hands, marinate for ten minutes, and kill the moisture inside.

3. After pickling, the cucumber will be very tough, pour in an appropriate amount of water, clean it, sprinkle it on the grate curtain, put it in a ventilated place, and dry it for about an hour.

4. Put a little more oil than stir-fry in the pot, add a handful of pepper seeds, use a high heat to bring out the fragrance, put the dried pepper segment in the bowl, pour the boiled pepper oil on the pepper, stimulate the fragrance of the pepper, cool and set aside.

5. After the cucumber is dried, pour the fried pepper chili oil into it, then add 150 grams of light soy sauce, 100 grams of balsamic vinegar, 70 grams of sugar, millet spicy, ginger slices, garlic slices, stir evenly, marinate and taste. The crispy cucumber that comes out of this way tastes really good, so if you like it, try it!

Ingredient list: 3 catties of cucumbers, a spoonful of salt, two spoons of sugar, three spoons of white vinegar) (when mixing, it is 150 grams of light soy sauce, 100 grams of balsamic vinegar, 70 grams of sugar, a handful of millet spicy, a piece of tender ginger, and two ends of garlic).

Cooking Tips:

When pickling cucumbers, the amount of vinegar and sugar can be adjusted at will according to personal taste, if you like to eat a little sour, you can add a little more vinegar, if you like to eat a sweeter taste, you can also add a little more sugar.

The eggplant is so popular, you don't need to fry it or do it cold, you can make one ** at a time, and the family rushes to eat it on the table.

The method of making pickled cucumbers is very simple: after cutting the cucumbers into small strips, marinate them in salted water, remove them from the pot, add green onions, ginger, garlic, peppercorns, star anise, uh, bay leaves, boil a soup, put light soy sauce, cool and then put it in the cucumber.

Cucumbers do not need to be washed, directly put in the porcelain box, marinated with salt layer by layer, put a stone on top to press, the next day the stone takes out the cucumber water and squeezes it out, and then puts it in a plastic bag and then puts it in the refrigerator to freeze it, when to eat, when to take it.

The homemade way to pickle cucumbers is to clean them and cut them into 7cm pieces. Then put it in an airtight jar and add a certain amount of vinegar with salt. and condiments such as peppercorns.

Pickled cucumbers that are so crisp that they have lost their teeth should be salted for an hour before they are washed in water.

Hello, wash the cucumber and let it dry. Boil the large ingredient with pepper and salt. After the boiled water is cold, put the cucumber in it.

Pickled cucumbers that are so crisp that they have lost their teeth should be salted for an hour before they are washed in water.

There are no special regulations and requirements for the method of making pickled cucumbers. As long as the number of cucumbers is appropriate, add soy sauce and salt. That's it.

Find a clean glass bottle and fill it with water.

Cut the cucumber into strips and fill the bottle.

Leave in the shade for four to five days.

How to make pickled cucumbers:Ingredients: Appropriate amount of cucumber.

Excipients: appropriate amount of refined salt, 2 tablespoons of sugar, 2 tablespoons of light soy sauce, 1 tablespoon of apple cider vinegar, appropriate amount of chili oil.

Steps: 1. Cut the cucumber into sections and marinate them.

2. Marinate for half a day and pour out the water.

3. Add all the seasonings.

4. Mix evenly and marinate for one hour.

5. Crispy, sweet and sour, slightly spicy, especially delicious.

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.

Ingredients: 1 kg cucumber.

Excipients: 200 grams of pepper, 2 heads of garlic, 50 grams of ginger, 10 coriander, 1 tablespoon of salt, 200 grams of sugar

3 tablespoons salad oil, 300 grams of soy sauce, 2 tablespoons of Weidamei soy sauce, 4 tablespoons of white wine, 10 red peppers, 1 tablespoon of Sichuan peppercorns.

Wash the cucumber, cut it into thick strips, add 1 tablespoon of salt and 2 tablespoons of sugar, marinate for half a day, and turn it several times in the middle until the cucumber is fully watered.

2.Squeeze the cucumber strips as dry as possible. 3.Place in a large basin.

4.Add the large slices of chili peppers, sliced ginger garlic and coriander stalks, and coriander root.

5.Stir-fry the wok, add the salad oil, stir-fry the ginger slices, add the dried red pepper and Sichuan peppercorns, and stir-fry over low heat until fragrant.

6.Add the soy sauce. 7.Add the Midarmi soy sauce. 8.Add the sugar.

9.After the heat boils for a few minutes, add the white wine and turn off the heat immediately.

10.When the soup is cooled to lukewarm, pour the soup and condiments into a large pot of cucumbers, mix well and marinate, and it can be eaten after a while.

The home-cooked method of pickling cucumbers is as follows: BriefIngredients: cucumber, pepper, carrot, garlic, ginger, soy sauce, sugar, oil, peppercorns.

1. Wash the cucumber and cut it into small strips. Cut the pepper into small pieces. Slice the carrots.

2. Sprinkle with salt and marinate water. Slice garlic and ginger.

3. Pour soy sauce into the pot, bring the sugar to a boil until the sugar melts, and turn off the heat. After cooling, add cucumber, carrot, pepper, garlic and ginger and mix well.

4. Add corn oil to the pot, turn on the fire with peppercorns, bury the oil and let it cool and pour it into the cucumber.

5. Cover and marinate for a few days.

Homemade pickled cucumbers are as follows:Ingredients: cucumber, salt, dark soy sauce, rock sugar, bay leaves, star anise, cinnamon, Sichuan pepper, chili pepper, ginger slices.

1. Clean the cucumber and cut it into long strips.

2. Add 50 grams of salt and mix well.

3. 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.

4. Reheat the oil in a frying pan, add the peppercorns and ginger slices and fry them.

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

6. Then add the cooled sauce to the cucumber.

7. Serve on a plate.

Ingredients: 2 cucumbers, 1 tablespoon of salt, 3 cloves of garlic, 1 tablespoon of umami soy sauce, 2 tablespoons of vinegar, 1 tablespoon of sesame oil, 1 tablespoon of sugar, 2 tablespoons of chili oil, 1 tablespoon of cooked sesame seeds.

Steps. [ 1 ] Wash the cucumber and cut it into sections;

2 ] Cut into strips;

3 ] Add the cut cucumber strips to an appropriate amount of salt and marinate for an hour;

4 ] Pour out the marinated water, add umami soy sauce, vinegar, sugar, sesame oil, chili oil and stir well;

5] Continue to marinate for more than two hours; (Generally pickled at noon and eaten at night)[ 6 ] When eating, sprinkle an appropriate amount of cooked sesame seeds, delicious home-cooked pickled cucumbers are simple, delicious, healthy and appetizing.

Tips:

Wash the cucumbers and cut them into long strips;

The water that has been salted must be discarded;

Add all the seasonings, mix well, and put it in the refrigerator for better taste when marinating.

Materials

6 grams of cucumber, 3 grams of garlic, 3 grams of pepper, 4 grams of Hangzhou pepper, appropriate amount of soy sauce, appropriate amount of oyster sauce

A little sugar, a little salt, an appropriate amount of liquor, an appropriate amount of Sichuan pepper, and an appropriate amount of extremely fresh flavor.

Steps. [ 1 ] Put salt to marinate the water, pour out the water, put more salt and add more sugar later;

2 ] Put all the ingredients together and bring to a boil on the pan;

3 ] After boiling, it should be cooled before it can be introduced into the cucumber;

4 ] Boiling some soy sauce is less, I have boiled it a second time;

5] Flood the cucumber with soy sauce sauce;

6 ] Marinate for one day, take it out and put some sesame oil when you eat it the next day.

The preparation of pickling cucumbers is as follows:

Ingredients: Cucumber.

Excipients: millet pepper, garlic, Sichuan pepper, ginger, coriander, salad oil, salt, extremely fresh, dark soy sauce, balsamic vinegar, oil consumption, sugar, sesame oil, chicken essence.

1. Wash the cucumbers.

2. Cut off the two ends of the cucumber, cut it in half, and use a stainless steel spoon or knife to remove the middle pulp.

3. Cut the cucumber into long strips.

4. Put it in a large bowl, put the salt in and stir well, and set aside to marinate for about 10 minutes.

5. After cleaning the millet pepper, garlic, ginger and coriander, blot the water with kitchen paper and cut them in turn. The stems and leaves of the coriander should be cut separately, and the peppercorns should also be washed.

6. Put salad oil in a pan, heat it slightly and turn off the heat.

7. Throw the millet pepper, ginger, garlic and pepper into the pot, and let the oil temperature choke the fragrance of the material and make the socks tremble.

8. Remove the coriander leaves and sesame oil, put all the seasonings in a large bowl and stir until completely combined.

9. Put the cucumber in.

10. Stir thoroughly, wrap a layer of plastic wrap on the bowl, and marinate for more than an hour.

Precautions for pickling cucumbers

1. Choose fresh cucumbers: Choose fresh and tender cucumbers, the skin of cucumbers should be smooth, without scratches or discoloration.

2. Cleaning: Rinse the cucumber with water to remove dirt and impurities on the surface.

3. Slicing or slicing: The cucumber can be cut into thin slices or small sections according to personal preference, and the thickness of the slice can be adjusted according to personal taste.

4. Add salt to marinate: sprinkle an appropriate amount of salt on the cut cucumber and gently knead it to evenly distribute the salt on the cucumber. The marinating time can be adjusted according to personal taste and preference, and it is generally advisable to lose 10-15 minutes.

5. Dehydration: After marinating for a period of time, the cucumber will release water. The cucumber can be gently sucked off with a paper towel or a clean cloth to ensure a better pickling effect.

6. Seasoning: Seasonings can be added according to personal taste preferences, such as vinegar, sugar, garlic, ginger slices, chili peppers, etc. Depending on your preference, you can choose between sweet and sour or spicy.