How do you pickle cucumbers crisp and green?

The cucumber pickle is crisp and green, see my mother pickle the cucumber is to wash the cucumber first, and then put it in a container and sprinkle salt and soy sauce inside, about 2 to 3 days of pickling, you can eat, the cucumber is particularly crisp, and very delicious, you can eat it when you drink porridge, it's really cool.

How to pickle cucumbers crisp and green, our generally pickled cucumbers will turn yellow, and it is easy to become soft, let's see how to pickle crisp, green and delicious cucumbers.

Invert the cylinder. <>

It is a good idea to pour the jar during the pickling process, as it can emit the unpleasant smell caused by pickling, and also reduce the production of lactic acid and the decomposition of protopectin.

Add lime. <>

When pickling vegetables, add lime of 5/10,000 of the weight of vegetables, and use the weak alkali property of lime to neutralize the lactic acid produced by the fermentation of pickles, which can make pickles more green and crisp. The calcium in lime is combined with the pectic acid decomposed from the original pectin to produce calcium gum, which can also make the pickle tissue brittle. However, the use of lime must not be excessive, so as not to destroy the nutrients in the pickles and affect the flavor of the pickles.

Alkaline water soaking. <>

When washing the vegetables before pickling, put some alkali in the water and soak the vegetables in clean alkaline water for about 20 minutes. When pickling vegetables, put some alkali in the salt water. The result is fresh and green.

In addition, you can also put some quicklime in the brine to make the calcium and the pectin substance in the vegetable into a gel of glutinate, so that the pickled pickles taste very crisp.

A few simple steps can make cucumbers even tastier.

Take you to know the unknown side of cucumbers.

The specific steps are as follows: the first step is to prepare all the ingredients needed, clean the cucumbers, and drain them. The second step is to prepare a relatively large clean container, put the whole cucumber into the container, squeeze the cucumber vigorously, and then cover the container with a heavy object, fully press out the water in the cucumber, and pour out the water; The third step, after processing, you can add 2 spoons of salt to the cucumber, grasp it by hand and mix it evenly, continue to marinate for 30 minutes, and need to turn it twice in the middle of the process, in the process of pickling the cucumber, process other ingredients; Step 4, in a clean small bowl, put white wine, light soy sauce, dark soy sauce and aged vinegar, stir evenly into the juice, preheat the wok, then add an appropriate amount of cooking oil, put in Sichuan pepper, sesame pepper, Ba split and corner and dried chili pepper, and slowly fry the fragrance over low heat; The fifth step, then pour the juice into the pot, you can turn off the fire, let it cool naturally, at this time, the Huangtong Yuban melon is also pickled, squeeze the water dry, and then put sugar and monosodium glutamate, and pour the cooled juice in; Step 6: After stirring well, pour it into a water-free and oil-free container and seal it well.

Here's how: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.

Cucumber cut into strips, slightly thicker. Sprinkle some salt and marinate for 30 minutes, then pour out the water until it is crispy and green. Pat the garlic flat and cut the pepper into oblique sections.

Add garlic and chili, then sugar, vinegar, light soy sauce, dark soy sauce, and monosodium glutamate. Just mix well, it is best to put it in the refrigerator overnight, or marinate for more than 2 hours to taste.

Ingredients: 240 grams of cucumber, 20 grams of light soy sauce, 5 cloves of garlic, 15 grams of rice vinegar, 15 grams of sugar, 7 grams of dark soy sauce, 3 spicy millet, 2 grams of monosodium glutamate.

1. Cut the cucumber into strips, it's okay to be a little thicker, not too thin, just the thickness of your thumb.

2. Sprinkle some salt and marinate for 30 minutes.

3. Pour out the water after marinating.

4. Pat the garlic flat and cut the chili pepper into oblique sections.

5. Add garlic and chili pepper, then add sugar, vinegar, light soy sauce, dark soy sauce and monosodium glutamate.

6. Just mix well, it is best to put it in the refrigerator overnight, or marinate for more than 2 hours to taste.

7. Serve on a plate. <>

Ingredients: Ingredients: 1 cucumber. Excipients: 50 grams of white vinegar, 1 teaspoon of sugar, 1 2 teaspoons of salt.

1. Prepare a washed cucumber and a pair of chopsticks.

2. Cut off a little bit of the head and tail of the cucumber, put two chopsticks under the cucumber, and cut them into slices of moderate thickness, so you don't have to worry about cutting them off.

3. Bend the cut cucumber back and forth a few times so that the slices are loose from one slice to another.

4. Due to the limited space of the bottle, divide the cucumber into equal segments.

5. Take a clean bottle without oil and water, and put the cucumber segments in it.

6. Add sugar and salt.

7. Pour in white vinegar.

8. Tighten the lid and shake it up and down for 1 minute, marinate for about 2 hours, and the lead is ready to eat, and the finished product is as follows.

1. You can also replace white vinegar with rice vinegar, and the cucumbers pickled in white vinegar can maintain their true color, and you can put which one you like to eat.

2. Don't marinate too much at a time, it's best to only make the amount you eat that day.

3. If you like to put minced garlic, spicy pepper and other seasonings, adjust it according to your taste.

Materials

Cucumber. 2000g pure imitation.

Salt. 200 grams.

Pepper. 200 grams.

Garlic. 200 grams.

Ginger. 30 grams.

Sugar. 70 grams.

Liquor. 70 grams.

Monosodium glutamate. 30 grams without pants.

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) <>

3.Put 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.

Collapse.