How pickled cucumbers last for a year, and how long can pickled cucumbers be stored

Specific steps: 1) First of all, we have to buy an appropriate amount of cucumbers in the market, and when buying cucumbers, we should try to choose green and fresh. Also look at whether the cucumber has enough moisture, the fresher the cucumber, the more suitable it is to make pickled cucumbers.

If the cucumber has dried up, don't buy such a cucumber, this kind of cucumber is not easy to taste if it is used for pickling. Secondly, we also have to take a look at the top part of the melon, whether there is a bulge phenomenon, if there is a bulge phenomenon, it is best not to buy such yellow flowers, most of them belong to hormone cucumbers.

2) The cucumber I bought today weighs about three pounds. When cleaning the cucumbers, in addition to using water, we also add a spoonful of salt and two spoons of flour to the water. Now we can buy cucumbers, most of them will have some pesticide residues on their surface, in order to make cucumbers eat healthier, salt can play a role in sterilization and disinfection, and flour can play a good role in adsorbing impurities, the two are combined to clean the cucumbers, so that the cucumbers can be cleaned more cleanly.

3) To clean the cucumber, we need to put it in a dry place and dry the surface moisture, or wipe the surface moisture with a kitchen paper towel. Next, we have to cut the cucumber off the head and tail, then cut it into segments, and finally cut it into small strips and put it in a bowl for later use. After cutting the cucumber, we need to add a tablespoon of salt to it, mix it evenly with our hands, and marinate the cucumber with salt for two hours to marinate part of the excess water in the cucumber.

Pickling cucumbers with salt first will make them crispier.

4) Taking advantage of this time period of salt-pickled cucumbers, we need to prepare some garlic, cut the garlic into garlic slices for later use, and then prepare some shredded ginger and garlic slices into a bowl. Finally, prepare a few more millet spicy and put them in a bowl, then prepare a large spoonful of hot oil and pour them into the bowl to bring out the aroma of several ingredients. Then add two tablespoons of light soy sauce and one spoonful of balsamic vinegar to the bowl.

A spoonful of sugar. Stir well to make a sauce for later use.

5) After the cucumber is pickled for two hours, we should completely squeeze out the water in the cucumber and put it into a large bowl for later use. Then add all the prepared juice to the cucumber, and mix evenly with your hands, let the cucumber marinate for another two hours, so that the cucumber can fully integrate into the flavor of the sauce, and you can take out the pickled cucumber for eating. At the time of eating, a small plate is a very good appetizer, and it is very good to serve with steamed buns and steamed buns when eating breakfast in the morning.

The above methods of pickling cucumbers, friends who like to eat cucumbers, you can give it a try. Every time we pickle cucumbers, we can pickle them more, and then seal the cucumbers and store them, even if they are put for a year, the cucumbers still taste very delicious, and the more pickled the cucumbers, the better they are.

Can be marinated in a marinating vat. When pickling cucumbers, it is necessary to ensure that the moisture is controlled dry, and the container containing cucumbers is oil-free and water-free, and after adding enough salt to it, it can inhibit the growth and reproduction of microorganisms to the greatest extent. The pickled cucumber can be eaten after about 3-5 days, use clean chopsticks without oil and water when taking it, and close the lid in time after use, so as to reduce the possibility of pickled cucumber being infected by microorganisms; However, it is not recommended to store it for too long, if it is left for too long, not only the nutritional value will be reduced, but also the consumption of too much may cause a certain impact on health.

You can't leave the cucumber pickled like this for a year, because even if you pickle the cucumber, you can't leave it for so long for so long, and if she is too long, the beneficial bacteria in it may die, and then it will change its hair, and then it will become that toxic substance, so pickled things are generally so. It will be consumed in about a month or two.

1. Wash and dry the cucumbers, cut them into strips, add an appropriate amount of salt, grasp them evenly, and marinate for two hours. Salt accounts for one-twentieth of the weight of cucumbers, it tastes slightly salty, and it is just right with steamed buns, rice, and porridge. 2. Two hours later, the cucumber has a lot of water, take out the cucumber and put it on the gauze, and then put the gauze bag on the leaky steamer, and press a large basin of water pressure on it for a whole night.

3. Prepare a few slices of garlic, a few slices of ginger shredded, a little red pepper cut into circles, and then fry the chili oil, chili powder and dried red pepper segments and pour hot oil to cool, the oil inside is chili oil. 4. Put ginger, garlic and red pepper into the pressed cucumber strips, then put about 50 grams of sugar, 20 grams of aged vinegar and a small half bottle of light soy sauce. A little high liquor, and finally put an appropriate amount of chili oil and stir evenly to eat, the pickled cucumber produced in this way can be stored for a long time, and it can reach a year and will not be bad.

Cucumber washed.

Cut into strips, remove seeds and pulp.

Put it in a container, add salt, mix well and marinate for 1 night.

Finely chop the garlic. Wash the millet pepper and cut it into sections.

Marinate the cucumber and drain the water.

Add the minced garlic.

Put the white wine, white vinegar, dark soy sauce and sugar in the pot.

Bring to a slow boil over low heat, stirring while cooking until the sugar melts.

Add millet pepper and peppercorns, and bring to a boil until the peppercorns are fragrant.

Allow to cool naturally, add the cucumber and chopped garlic and mix well.

Put it in a container, pour the sauce into the container and let the cucumber soak for 1 night.

A delicious dish of pickled cucumbers is ready.

1.After marinating, it is recommended to refrigerate it for a long time. Pickled cucumber steps:

Prepare the ingredients first. Heat the pot and pour an appropriate amount of salad oil, pour the chili noodles and sesame seeds into the bowl in a bowl, and pour the oil directly on top after heating the oil, and the chili oil is ready. Cut the cucumber into centimeter-long strips and change all the ingredients to a knife.

2.To start pickling cucumbers, first take a large pot and spread the cucumbers all over one layer, then start sprinkling salt, monosodium glutamate, sugar, garlic paste, and so on. After 10 minutes, you can grab and mix it with your hands, so that it can be marinated evenly!

It can be eaten after two hours. If you can't finish eating, seal it in a sealed jar and put it in the refrigerator, and eat it slowly.

If you want to pickle cucumbers for a year, you need to add more salt, first use salt to kill the water, then press it with a heavy object, and then sprinkle salt so that it can be placed in a cool and ventilated place for a year.

First of all, wash and dry the cucumbers, cut the marinated meat into sections, then cut into strips, two handfuls of salt and marinate for 24 hours, then cut some ginger and garlic slices, and then prepare some rock sugar and vinegar soy sauce, Sichuan pepper ingredients, and then put some oil in the pot, after the oil is boiled, fry the ingredients and peppercorns, and then put some soy sauce and vinegar to scratch open, let cool after boiling, put some vinegar ginger and garlic slices rock sugar, seal for seven days, you can eat, and the cucumbers that come out of this way are not easy to spoil.

Put more salt, but add too much salt and eat too much.

The health is not good, and I don't recommend you to eat it for a year.

If you eat like this, you can eat it while you make it, and eat it when you want.

When you want to eat it when you make it or make it, you can eat it for a year.

Something to be eaten salt plus too much, or it is a preservative.

Add too much, no matter how you say it's not good for your health, and pickled.

Eat less!

Use pickled water to soak cucumbers and they can be pickled for a year.

Do not leak air and store for a long time.

Pickled cucumbers can generally be stored for about 1 month.

Pickled cucumber is a kind of pickle in Changbei, Changbei is located in the high cold, the green vegetables are not long in winter, in the past, the local residents all pickled the cucumber and cowpea harvested during the harvest with salt water, made into kimchi, and put it to enjoy in winter.

Pickled cucumber contains a vitamin C decomposition enzyme, and in daily life, pickled cucumber is eaten more raw, at this time it contains vitamin C decomposition enzyme to maintain a certain activity, if it is eaten with vitamin C rich food, such as chili pepper, etc., the vitamin C decomposition enzyme in pickled cucumber will destroy the vitamin C of other foods, although there is no harm to the human body, but it will reduce the absorption of vitamin C by the human body.

<> if it's a side dish with salt, not pickled cucumbers, you can usually eat it in an hour or two. If it is a pickled cucumber, it is generally eaten after 20 days after the nitrite content has decreased.

The marinating time is less than 2 days or more than 20 days. The nitrite content of cucumbers is not high within 2 days of pickling, but the nitrite content reaches its peak on the 3rd to 8th day, begins to decline after the 9th day, and basically disappears after 20 days. Therefore, the pickled cucumber is generally shorter within 2 days, and the long one should be pickled for a month before it can be eaten.

1. Pickled cucumbers are generally stored in the fresh-keeping layer of the refrigerator and can be stored for a long time.

2. The pickled cucumber can be eaten after being refrigerated in the refrigerator for a few hours, and can be placed in a clean bottle, which can be eaten and stored for a long time.

3. Two small carrots, a large bowl of soy sauce, a piece of ginger, a head of garlic, two taels of sugar, two taels of white wine, a little dried chili, and three taels of salt.

4. Cut the cucumber and carrot into strips and add salt; Rub the salted cucumber with your hands a few times to allow the cucumber to fully absorb the salt.

5. Press the mixed cucumber with a weight to squeeze out the water.

6. The cucumber that is pressed out of the water can taste whether it is very salty, and decide whether to wash it with water according to your own taste.

7. Add 2 taels of sugar to a large bowl of soy sauce and boil until the sugar is completely melted, and then be sure to boil until it boils and let it cool thoroughly.

8. Add a little white wine and monosodium glutamate to the cold miso soup, and then add cucumber, ginger, garlic and chili pepper to marinate.

9. Finally, put oil in the wok, fry the peppercorns after the oil is hot, wait for the oil to cool, and pour it on the cucumber that is being pickled.

Cucumbers can be pickled for a year with the following steps:

1. First put the washed and stemmed cucumber in the sun to remove the skin moisture, put it into a basin and add 400 grams of salt in batches, stir it 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, and stir it well with your hands again.

2. Put it in the sun for a whole day, leave the pickled brine for later use, then add two bowls of cold water to the brine of pickled cucumbers, put them in a pot to boil and dry them in the hall, pour them into the cucumber pot that has been dried during the day, stir and soak them all night, so that the brine of the pickled cucumber is fully absorbed by the cucumber.

3. The next day, the cucumber soaked overnight again, take it to the sun and expose it, after two days of drying, the water of the cucumber in the milk state has been dried a lot, when the cucumber is pickled, the brine is too little, you can put some clear water Fan Zeshan, so that you can soak some of the salt of the cucumber, and the taste will not be too salty.

4. Take back the cucumber at night and then put it in the boiling brine to soak all night, and take the cucumber outside again the next day to expose it, so that it can be dried almost after repeating for about four to five days, and the moisture is basically dried so that the water is basically dried.