A recipe for pickled cucumbers that doesn t go bad for a year?

First wash the cucumber, cut it into 5 cm strips, don't cut it too thick and too short, and then wash all the millet pepper, ginger and garlic, and cut it into small pieces for later use.

Wash cumin, bay leaves, star anise, cloves, cinnamon, then add an appropriate amount of water to the bottom of the pot, add spices, bring to a boil over high heat, simmer for about 20 minutes, and then add soy sauce, sugar, and monosodium glutamate.

Wash a bottle, do not have raw water and oil, then put in cucumbers, pour in the prepared sauce, add millet pepper, Sichuan pepper, white wine to soak.

Before eating pickled cucumbers, you can drizzle an appropriate amount of chili oil on the cucumbers, and the taste will be better!

The recipe for pickling cucumbers that are not bad should be pickled with 25% salt, and this recipe will not spoil cucumbers for a year.

A recipe for pickled cucumbers that doesn't go bad for a year? I think this is not good, because it takes too long, well, if you use it, it will be harmful to the body.

Recipe and practice of not pickling cucumbers for a year:

Ingredients preparation]: 1000 grams of prickly cucumber, 50 grams of red pepper, 20 grams of garlic cloves, 5ml of high liquor, 20 grams of old ginger slices, 20 grams of white sugar, 3 grams of chicken essence, 5 grams of Sichuan pepper, 4 grams of star anise, 2 grams of cinnamon, 3 grams of bay leaves, 250ml of soy sauce, appropriate amount of salt.

How to pickle cucumbers]:

Step 1: First clean the prickly cucumber and red pepper, then cut the prickly cucumber into strips 5 cm long and 1 cm wide for later use, cut the red pepper into strips 5 cm long and cm wide, then put the appropriate amount of salt into it, stir well, and marinate them for 12 hours.

Step 2: After 12 hours, pour out the pickled water, then pinch off the excess water from the cucumber by hand, and then put the pickled cucumber into the sun and expose it to the sun for 1 hour.

Step 3: Put the soy sauce, star anise, bay leaves, cinnamon, ginger, peppercorns, and garlic cloves into the pot and boil, then put the high liquor, chicken essence, and white sugar into the pot and continue to cook for 1 minute.

Step 4: Put the dried cucumber and the prepared soy sauce water into the glass bottle, then seal the glass bottle and put it in the refrigerator to refrigerate, and wait patiently for 3 days before eating.

Tips for pickling cucumbers]:

1. After the cucumber is salted, the pickled cucumber needs to be put into the sun for 1 hour, this 1 step must be added, because the cucumber is exposed to the sun for 1 hour, which can make the water in the cucumber lose more, and the water loss is more, the fragrance of the cucumber will be stronger, and it can also make the cucumber eat more crisp, and then put the dried cucumber into the soy sauce water to soak, the cucumber can also absorb more soy sauce, so that the pickled cucumber is more flavorful. Since the cucumber is exposed to the sun for 1 hour, the germs contained in the cucumber will be greatly reduced, so that the cucumber will not go bad for 1 year.

2. When making pickled cucumbers, do not dip in oil or raw water throughout the whole process, otherwise the cucumbers will become moldy and deteriorate. If you need to put oil, wait for the cucumber to soak and pour a little oil into the cucumber and serve.

When you make pickled cucumbers in the future, don't pickle them directly, put the salted cucumbers into the sun for 1 hour, as long as you add this key 1 step, the cucumbers are fragrant, crisp and flavorful, and they will not be bad for 1 year.

Ingredients: cucumber - 2000 grams; salt - 200 grams; chili pepper - 200 grams; garlic - 200 grams; ginger - 30 grams; sugar - 70 grams; liquor - 70 grams; monosodium glutamate - 30 grams; dark soy sauce - 250 grams in total; Sichuan peppercorns and anise - a small handful.

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 dry them (it takes some time to dry in hot weather, so 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.

5.You can eat crisp cucumbers in a day or two.

A recipe for pickled cucumbers that doesn't go bad for a year? Ingredients: 550 grams of cucumber, 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 pieces of eight brothers, 4 grams of dark soy sauce, 60 grams of salt and orange, 25 grams of cooking oil.

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, put the peppercorns and ginger slices into the front of the book and fry them.

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

9. Then add the sauce that has been left to dry.

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

11. Finished product of pickled cucumber**.

Summary. Hello, here is to help you find out: pickled cucumber recipe that is not bad for a year:

Ingredients needed: 6 kg of cucumber, 400 grams of edible salt, first wash the milk cucumber and put it in the sun to dry the skin moisture, put it into the basin and add 400 grams of salt in batches, stir it up and down with your hands, so that the surface of the milk cucumber is stained with a layer of salt, let it stand for eight hours, pickle the milk cucumber out of the cucumber water, stir it with your hands again, and then put it in the sun for a whole day, the pickled brine is left for later use, and then add two bowls of cold water to the brine of the pickled milk cucumber, put it in the pot and boil it and put it in a pot to cool, pour into the cucumber pot that has been dried during the day, stir and soak all night, so that the brine of the pickled cucumber is fully absorbed by the cucumber, the next day again to soak the cucumber overnight, take it to the sun to expose to the sun, after two days of drying the cucumber water has dried a lot, when the cucumber is pickled, the brine is too little can be put some water, so that you can soak away some of the salt of the cucumber, the taste will not be too salty, take the cucumber back at night and then put it in the boiling brine to soak overnight, and the next day take the cucumber outside to the sun, In this way, it can be dried almost after repeating for about four to five days, and the moisture is basically dried in the sun, and it will not be bad if it is stored at room temperature in a glass bottle for half a year.

Hello, here is to help you find out: pickled cucumber recipe that is not bad for a year: ingredients needed:

6 kg of cucumber, 400 grams of edible salt, first wash the clean and remove the stemmed cucumber in the sun to dry the skin moisture, put it into the basin and add 400 grams of salt in batches, stir up and down with your hands, so that the surface of the cucumber is stained with a layer of salt, let it stand for eight hours, pickle the cucumber out of cucumber water, stir it well with your hands again, and then put it in the sun for a whole day, leave the marinated brine for later use, and then add two bowls of cold water to the brine of the pickled cucumber, put it in the pot and boil it and put it in the pot to cool, Pour into the cucumber pot that the sparrow has dried during the day, stir and soak it all night, so that the brine of the pickled cucumber is fully absorbed by the cucumber, and the next day again the cucumber soaked overnight, take it to the sun to expose it, after two days of drying the cucumber water Bu Tan has already dried a lot, when the cucumber is pickled, the brine is too little can be put some water, so that you can soak away some of the salt of the cucumber, the taste will not be too salty, take the cucumber back at night and then put it in the boiling brine to soak it all night, The next day, take the cucumber outside again to the sun, so that it can be dried almost after repeating for about four to five days, and the moisture is basically dried so that it is put in a glass bottle and stored at room temperature for half a year.

How to store pickled cucumbers: Put a bottle without oil and water, keep it inside, and put it in the refrigerator to keep it fresh.

The steps for a pickled cucumber recipe that are not bad for a year are as follows:

Preparation: 10 kg of cucumber, 500 grams of sugar, 200 grams of refined salt, 200 grams of light soy sauce, 200 grams of oyster sauce, 100 grams of aged vinegar, green onions, ginger, star anise, Sichuan pepper, dried chili, millet spicy, garlic cloves are missing.

1. After washing 10 catties of cucumbers, control the moisture and cut into strips.

2. Sprinkle 100 grams of refined salt and 200 grams of sugar and mix ears to kill water for one hour.

3. Put 400 grams of sugar, 100 grams of refined salt, 200 grams of light soy sauce and oyster sauce, and then put 100 grams of aged vinegar on the pot, and let it cool naturally after boiling.

4. Put a spoonful of peanut oil in another pot, then put green onions, ginger, star anise, Sichuan pepper, dried chili peppers, fry the fragrance, take out and pour the hot oil into the marinade.

5. Squeeze out the water from the cucumber, put it into the marinade, then put some green and red millet spicy and garlic cloves, and then pour it into an oil-free and waterless container.

The pickled cucumber recipe that is not bad for a year is actually very simple, as long as the cucumber is cleaned and dried and covered with dry water, and then it is fully dried, the cucumber and white vinegar are poured into the sealed jar according to the ratio of 1:3, and then it is dragged and sealed and placed in a cool and dry place for 15 days to fully marinate for 15 days, and you can achieve a very good pickled cucumber production effect.

Therefore, the different ways of making ingredients must be learned more to master the shouting better, and it will also make the ingredients more delicious.

Well, autumn cucumbers are best pulled seedlings and small tender cucumbers. Wash well. Dry the water, it is best to dry until the hair wilts.

Then the pickle jar is disinfected with open and empty land water. Allow to dry. Stupid pickles.

Boil the salt with boiling water and let it cool. Then add the shiny cucumber to the jar, and fill the jar with 3 2 wilted cucumbers, and then the road. Cool.

Pickled cucumbers in brine. You can also add some peppercorns when boiling salt water. This tastes more like pickling.

You can fish it out and enjoy it in a week. Cucumbers are emerald green and delicious. It is a dish that goes with porridge and alcohol.

Good choice.

Put some cooking oil on top of the pickled cucumbers to ensure that they will not spoil for a year.

1.Wash the cucumber and cut off both ends. Press the cucumber on the cutting board, carefully open the cucumber from the middle, and cut it into sections.

2.Prepare a clean basin that must not have oil. Put the cut cucumber segments in a pot and add more salt.

3.Put the cucumber on a clean cloth, put it in the sun, spread it out and let it dry as much water as possible.

4.Cut more garlic to taste, ginger and millet pepper. Put the cucumber into the pot, pour in the cut ingredients, add 100 grams of sugar, 30 grams of salt, a small handful of green peppercorns, then add 260 grams of aged vinegar, 350 grams of light soy sauce, and mix evenly and serve it directly.