The recipe of pickled cucumber pickles, the recipe and method of pickled cucumber pickles

Ingredients: cucumber, salt, rock sugar, ginger, garlic, light soy sauce, Chaotian pepper, pickled pepper, white vinegar.

Preparation of pickled cucumbers:

1. We first clean the cucumber, then drain the water on the cucumber, cut it into small thin strips, the size of a finger, and then put the cucumber into the pot, sprinkle some salt in it, stir evenly, and then marinate for a few minutes.

2. When we pickle cucumbers, we can peel and prepare the ginger and garlic first, and then put in the white vinegar, pickled pepper, light soy sauce, chili pepper and rock sugar.

3. Marinate and melt the garlic and ginger slices with rock sugar, pour the juice that has been adjusted into the cucumber pot, and marinate for another five hours.

4. After we pickle, take out the cucumber, and then put the pickled juice into the wok, and then burn it over high heat, wait until it boils, then cook it for about 5 minutes, let the juice cool, and then put the cucumber to marinate for five hours, we can repeat this process two or three times, if you think it is salty, you can add some water to help reduce the salinity, and then put the juice and cucumber together in the refrigerator, and take it as you eat.

How to make pickled cucumbers can last for a long time.

Wash the cucumber first, don't see the oil, control the moisture, and prick many small eyes on the surface of the cucumber with a toothpick, so that the salt can enter the cucumber as much as possible, and the water inside the cucumber can come out as soon as possible. After the small eyes are tied, sprinkle with edible salt, knead the cucumbers, marinate them for a day after seeing the water, and take them to the sun to dry them semi-dry the next day, and the cucumber pickles are ready. When eating, soak in water, cut into slices, add some vinegar, chicken essence, sesame oil, crispy and fresh, delicious.

In this way, pickled cucumbers can be stored in a cool place for a year.

The practice of pickling cucumbers is a three-step process. 1.Wash the cucumbers, cut them into small strips, place them in a clean container, add salt and marinate for another three to five hours.

After the salt has salted the water in the cucumber, pour out the water, grab the cucumber and set aside. Peel the garlic, slice it, set aside, fill the bowl with soy sauce, vinegar and sugar, and Fluttershy with the red pepper segments and peppercorns.

2.Low heat, add vegetable oil, add peppers and peppercorns to the pot at a slight temperature, shake the pot twice, and then add soy sauce, white vinegar, and sugar to the pot.

3.Pour the seasoning prepared in step 2 into the pickled cucumber strips and garlic slices, add a spoonful of white wine, monosodium glutamate, sesame oil, mix well, put in the refrigerator for one night, and you can eat.

Summary. Hello dear, the recipe for pickled cucumber pickles for your inquiry|Yes: 6 kg of cucumber, 2 kg of large pepper, 5 heads of garlic, 4 taels of ginger, 1 kg of soy sauce, 4 taels of vinegar, 6 taels of sugar, 50 grams of oil, appropriate amount of Sichuan pepper, appropriate amount of ingredients, 50 grams of MSG, and appropriate amount of salt.

Recipe for pickled cucumber pickles|

Hello dear, the recipe for pickled cucumber pickles for your inquiry|Yes: 6 kg of cucumber, 2 kg of large pepper, 5 heads of garlic, 4 taels of ginger, 1 kg of soy sauce, 4 taels of vinegar, 6 taels of sugar, 50 grams of oil, appropriate amount of Sichuan pepper, appropriate amount of ingredients, 50 grams of MSG, and appropriate amount of salt.

Step 1 of the practice of pickling cucumber pickles: wash and drain the cucumber and change the knife, cut the cross knife, leave a little bit of the cucumber root uncut, and then a layer of cucumber and a layer of salt should be appropriate, marinate for two days, remember to turn it up and down every day. Step 2:

After marinating, take it out and let it dry in a cool and ventilated place for two days. Step 3: Prepare the pot, wash and drain the peppers, break them into small pieces by hand and place them at the bottom, then cut the cucumbers into pieces and place them on top.

Step 4: Then cut the garlic and ginger into small pieces and put them on top, then put glycomyce, soy sauce and vinegar in turn, then heat the pot and put the oil, put the hot oil into the peppercorns and fry the fragrance to turn off the fire and then pour it into the basin, you can turn it several times halfway, and you can eat it after a day. Step 5:

Finish, store the pickles in a glass jar and then put them in a cool place, and eat them in about ten days, after all, they are not particularly salty and have no preservatives, and they will be bad after a long time.

The general population is suitable for eating cucumber pickles. Because this is a pickled food, people with weak spleen and stomach, abdominal pain and diarrhea, and cough should eat less, because the cucumbers in the stewed cucumber pickles are cold, and patients with stomach cold are easy to eat abdominal pain and diarrhea.

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.

Ingredients: 500 grams of cucumber, 5 cloves of garlic, 5 slices of ginger, 100 grams of soy sauce, 50 grams of balsamic vinegar, 25 grams of sugar, 25 grams of salt, 10 Sichuan peppercorns, 1 red pepper, 1 tablespoon of oil, 2 large ingredients.

Steps: 1. Wash the cucumber and cut it into strips.

2. Sprinkle a layer of cucumber with a layer of salt, and marinate the eggplant for more than 6 hours.

3. Put the light soy sauce and ingredients into a pot and boil to cool.

4. Slice garlic and ginger.

5. Pour the peppercorns and oil into a frying spoon, stir-fry over low heat until fragrant, and then pour them into a bowl with chili peppers for later use.

6. Put the pickled and dried cucumber strips into the basin, add soy sauce juice, balsamic vinegar, ginger, garlic and pepper oil, and put them in a bottle to seal and close for preservation!

The above content refers to Encyclopedia - Drowning cucumbers and shouting congregation pickles.

Ingredients: 3 cucumbers, 4 red peppers, 4 cloves of garlic, 5 slices of ginger, 5 tablespoons of soy sauce, 4 tablespoons of vinegar, appropriate amount of rock sugar.

Steps: 1. A large collection of ingredients: ginger, garlic, chili, soy sauce, vinegar, rock sugar, cucumber.

2. Wash the cucumber and cut it into strips, add two spoons of salt and marinate for 30 minutes, pour out the water and set aside.

3. Pour a few pieces of rock sugar, 5 tablespoons of soy sauce, 4 tablespoons of vinegar into the oil-free and waterless jar, and then put in the chili pepper segments, ginger slices, and garlic slices in turn.

4. Put in the cucumber strips, seal them, and put them in the refrigerator for two or three days before eating.

5. Finished products. <>

Excipients: 400g of salt, 900ml of soy sauce, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of Yuanzhen sugar, 100ml of liquor, appropriate amount of persimmon pepper.

Steps: 1. Wash the fresh cucumbers.

2. Cut the section first, and then divide it into four.

3. Cut the ginger and garlic. Regimental Calling Clan Chain or.

4. Put the chopped chili, ginger, garlic and cucumber into a stainless steel basin, sprinkle with salt, and mix evenly.

5. Press it with a heavy object to the top, the purpose is to press out the water (I pressed the rice jar) and marinate for 12 hours.

6. Over medium-low heat, pour soy sauce and add sugar, stirring constantly in the middle, and turn off the heat when the pot is boiling.

7. Heat the pan with cold oil, and when the oil is hot, put peppercorns and fry them to make them fragrant.

8. Pour out the water pickled in the cucumber, pour in the cool soy sauce and white wine, pour in the pepper oil when it is not hot, and stir well.

Summary. Hello, method 1 of pickling cucumber pickles, prepare the ingredients, cucumbers, small peppers, garlic, ginger, soup, thin wine, soy sauce, salad oil, monosodium glutamate.

Hello, method 1 of pickling cucumber pickles, prepare the ingredients, cucumbers, small peppers, garlic, ginger, soup, thin wine, soy sauce, salad oil, monosodium glutamate.

2. Wash the cucumber, drain the stove to eliminate water, and cut the long key celery into two (or without cutting), add coarse salt, mix well, and press the surface with a clean stone. After pickling for 3-4 days, the cucumber is finished and drained;

3. Wash and wipe the marinade jar, pour in the drained cucumber and sweet noodle sauce and mix well, cover the jar lid sauce for 10 days before eating.