There are countless ways to pickle cucumbers, but how do you pickle them?

Pickled vegetables Delicious recipes Cucumber Meals Sannong Lao Liu has used the pickled cucumber method for 30 years, and 25 catties of pickling at a time is not enough to eat, and it will not be bad for half a year Lao Liu buys 25 catties of cucumbers to make pickled cucumbers, which are fragrant and spicy and crunchy, and they will not be bad for half a year!

Pickled cucumbers are a big mountain in the eyes of Chinese foodies, although there are many ways to pickle cucumbers, but we are still developing new varieties. In the Northeast, pickles have a very high status on the people's dinner table, and even many people can't eat anything without pickles at every meal. Since I have said so much, let's introduce a method of pickling cucumbers by yourself, you can try it.

Cucumber is a fruit vegetable, the characteristic is a "fresh", it is not recommended to pickle as a reserve pickle, it is best to make and eat fresh seasonal cold pickle. The truth is that when pickled as pickles, the nutrition of cucumbers is destroyed, and there is no meaning of existence. As a chef, doing this cucumber is also contrary to the basic principles of cooking and disrespects such a good ingredient.

Cucumber is the most delicious and best to make. A cucumber, cut into two cloves in the middle, patted with a kitchen knife, cut into sections with an oblique knife, put it on a plate, and then pat a head of garlic, peel it and put it together, it is the most convenient ingredient, you can add ingredients at will and mix it into a variety of cold dishes, which are very good for wine and rice.

On this basis, three cold dressing methods are introduced: pour in light soy sauce and serve immediately; Oyster sauce, light soy sauce, chili, salt, and sesame oil are also mixed and served immediately; Sprinkle sugar on a fruit platter.

Everyone loves to eat cold cucumbers, and this summer this summer it will be crispier, more fragrant and more appetizing.

Recipe and pickling method of pickled cucumber pickles.

Ingredients: 1600 grams of cucumber, 2 tablespoons of condiment salt, 160 grams of old rock sugar, 1 small piece of ginger, 2 heads of garlic, 240ml of light soy sauce, 5 finger peppers, 5 wild peppers, 240ml of white rice vinegar.

1.Wash the cucumber and wipe the surface with moisture and cut into strips the size of your little finger.

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

3.Peel and slice the garlic, wash and wipe the surface of the ginger, and prepare the pepper and wild pepper in advance.

4.Put the light soy sauce, white rice vinegar and old rock sugar into the anti-corrosion utensils, add the garlic, ginger slices, Chaotian pepper and wild pepper and marinate until the old rock sugar dissolves.

5.Control the moisture content of the pickled cucumber, then put it into the sauce prepared in the previous process, and marinate for about 5 hours. In the middle of marinating, you can stir it sometimes so that the cucumber touches the sauce evenly.

6.Strain out the marinated cucumbers and condiments to control the sauce.

7.Put the sauce in a large pot, bring to a boil over high heat, turn to a simmer and cook for 5 minutes.

8.After the sauce is cool, put in the cucumber strips again and marinate for 5 hours again.

9.Repeat the process for 6 to 8 two to three times, and finally put the cucumber with the sauce into the laminated glass liquid fresh box, store it in the refrigerator room, and use it as you go.

Raw materials: cucumbers, green peppers.

Condiments: ginger, light soy sauce, star anise, sesame pepper, star anise, salt.

1. Wash the cucumbers and control the purified water.

2. Wash the green peppers, use a knife to make it easy to eat, and cut the ginger slices into a large area. Put the sliced cucumbers, peppers, and ginger slices into a large pot.

3. Pour light soy sauce into the pot, add star anise, star anise, and a small amount of salt to bring to a boil.

4. Wait for the light soy sauce of the boiled ingredients to cool thoroughly and pour it into a large basin full of cucumbers and peppers.

5. Raise another oil pan and put in the pepper to boil.

6. Pour the boiled pepper oil into a basin full of cucumbers and marinate for 24 hours before serving.

1. Such as pickling a small amount of cucumber. Laminated glass or porcelain jars can be used.

2. The pickled cucumber can be eaten after a few hours of freezing in the refrigerator, and can be put in a clean and tidy Aquarius for a long time.

You can crush the cucumber first, then put it in the jar, pour in some white vinegar, and then put in some other vegetables, so that the pickled cucumber is very delicious.

At the time of pickling, you need to clean the cucumbers, cut them into cubes, and then add edible salt and vinegar to marinate for 10 minutes, and then let them for 10 minutes to eat.

It is best to use white vinegar to pickle Sunshan cucumbers quietly, which can ensure the freshness of the cucumbers in transportation, and can also pickle the crispness of cucumbers, and you can put millet peppers in the pickling process.

Control the heat of the soup, do not add excess ingredients and ingredients, pay attention to the nutritional effect of the soup, and ensure the deliciousness of the soup.

Press it into a flat and soft one, and then put it in the tank, we go to prepare a big pot to boil a pot of boiling water in the boiling water and sprinkle peppercorns in the boiling water, boil for a while and then pour in some soy sauce and coarse salt, boil the soy sauce and pepper water and let the water cool, then we sprinkle the cucumber layer by layer with coarse salt, put the garlic granules in each two layers, like to eat spicy remember to put peppers, cut green onions, ginger, garlic, peppers, put them into a basin that is not easy to corrode, and then add an appropriate amount of rock sugar. (If you like spicy flavor, you can choose to add some pickled peppers).

The cucumbers that I bought before are easy to spoil after a few days, so after pickling the cucumbers, they not only taste good and go down to rice, but also have a long storage time. Moreover, pickled cucumbers require fewer ingredients and low time cost, mainly because of the processing of seasonings and the pickling of cucumbers, so that they can be stored for a long time and have a good taste. Mix soy sauce, salt, sugar, and monosodium glutamate, stir while heating, and when it is about to boil, pour it into the oil made in the previous step, and let it cool to make a marinade.

Clean the cucumber first, then open the whole cucumber in four ways, then cut off the inner pulp a little (so that the pickled cucumber will be more crisp), and then cut it into about 5cm segments, and then put the appropriate amount of salt to marinate for half an hour, after the water comes out some, there are many ways to pickle cucumbers, I use soy sauce pickling, select tender cucumbers to wash and dry, and then cut the pieces with salt to kill the soup, and then dry it until a while, pour in soy sauce vinegar and pepper oil, marinate overnight and you can eat, crisp and refreshing, simple and convenient.

Add the pickled cucumber to 200g of Weidamei 10g dark soy sauce 20g Haitian hoisin sauce 30g sugar 10g chicken broth mix well for half an hour, then pinch the water in the dried cucumber with your hands, cover it with plastic wrap and put it in the refrigerator to keep it fresh. After a day, you can take it to the cold dressing, and the cucumber at this time is a little strong and darker in color. Take out the amount you use, and the rest can continue to be put in plastic wrap, which can be left for a few days without spoiling.

It depends on your personal taste, if your taste is heavier, you can actually put a little more white vinegar, so that the pickled cucumber will be more sour.

I think you need to marinate it for a longer time, because the longer the cucumber is pickled, the better it will taste and the more flavorful it will be.

First of all, we cut the cucumber in half, put it in salt and marinate for about 24 hours, then pour out the water, then put the cucumber into the container, add the sweet and sour millet spicy that we like to eat, and then put it in the refrigerator for 24 hours.

First of all, we clean the cucumber, then put in a large amount of salt, after marinating the water, pour out the water, and then put the cucumber into a container, add salt, sweet and sour, and put it in the refrigerator for two days.

First of all, cut the cucumber into strips, put in a spoonful of salt, let it stand for half an hour, put the cucumber in the mold, add millet spicy garlic, pour in vinegar, soy sauce and sesame oil, and marinate for 24 hours before eating.

The pickling method is very simple, first clean the cucumber, then cut it into long strips, then put it in a glassware, then add salt, chicken essence, oyster sauce, light soy sauce, a little aged vinegar and sugar, and then put in an appropriate amount of wild pepper, stir well and let it sit for a while.

First cut the cucumber into small strips, control the moisture, put onions, ginger, garlic, spices, salt, peppers, etc. to boil the soup, pour the soup into the cucumber strips after cooling, marinate for 10 to 25 days before eating, it is very crispy when eating.

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 eat.

All cucumbers can be pickled, and the specific pickling method is as follows:

1. Pickled cucumbers.

Usually pickled cucumbers can choose fresh and tender cucumbers, wash them with water, put edible salt to pickle them later, it is best to press a heavy object on the top when pickling, try to remove the water in the cucumber, after the cucumber is pickled, put it in the sun, put it in the basin after drying, add boiled soy sauce and sugar and edible salt, you can eat it after two or three days, the sauce is rich and particularly delicious.

2. Sour and refreshing cucumbers.

Pickle some sour and refreshing cucumbers in summer, the former state can be appetizing and digestive, and can also remove the greasy, usually when pickling, you can wash the fresh cucumbers with water, remove the water, put them in the sun for 2 to 3 days, take them back and put them in a bottle that can be sealed after drying, add an appropriate amount of white vinegar, add a small amount of sugar, and then add a small amount of edible salt to mix thoroughly, and then seal and marinate for a week after the sour and refreshing gherkins can be pickled.

3. Hot and sour cucumber strips.

Cucumbers can also be pickled into sour and hot flavor pickles, regret pickling can be the purchased cucumber can be cut into a finger-thick strip, add edible salt to mix evenly after flooding out the water, put in the sun to dry, at the same time to prepare an appropriate amount of Chaotian pepper, wash with water, cut from the middle with a knife, put the dried cucumber and cut Chaotian pepper together, add rice vinegar, edible salt and a small amount of garlic cloves and ginger shreds to mix thoroughly, after pickling and pickling, the cucumber after pickling is very appetizing, most suitable for people to eat in the summer of Huisha.

1. When pickling cucumbers, you need to prepare 5 kilograms of cucumbers, 500 grams of salt, 500 grams of sugar and vinegar, 1 kilogram of soy sauce, 150 grams of ginger, 200 grams of garlic, 100 grams of monosodium glutamate and liquor, 500 grams of Chaotian pepper, and a clean pickle jar.

2. Wash the prepared cucumber with water, then cut it in half from the middle, then cut them into strips, put them into an oil-free basin after cutting, add salt and mix well for pickling.

3. After the cucumber is salted for a day, pour out the salted water, and then put the cucumber strips in a ventilated place to dry for a day. After drying the surface moisture, put away the cucumber strips.

4. Peel and cut the prepared garlic into garlic slices, wash all the ginger and Chaotian pepper and cut them into slices, put the prepared soy sauce and vinegar and sugar and other seasonings into the pot together, boil, cook until the sugar is all melted, add monosodium glutamate and mix thoroughly, and then turn off the heat to cool down.

5. Put the cucumber strips into the jar, then put the garlic, ginger slices and chili peppers into it, add a small amount of liquor, and finally pour the boiled seasoning into the jar and mix it evenly and seal it to pickle, and the cucumber will be pickled after three days, and you can take it out and eat it at any time when you want to eat.

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.