Cucumber, cowpea, etc. Pickles are salted with salt water and made into pickles, which are enjoyed in winter. Therefore, local residents eat pickled cucumbers all year round, with unique flavor. Edit this paragraph. Before processing, make 5- 10 holes in the head and body of the melon, which is convenient for the water in the melon to flow out and prevent acid rot. Then add 10 kg of salt to every 100 kg of cucumber, 3 kg of salty soup with the salt concentration of 18%, put a layer of salt into the tank for curing, and turn the tank 1 ~ 2 times a day. Picking and sorting after pickling for 2 days, and re-pickling with salt under layered melons. Add salt to cucumber every 100 kg until the jar is sealed, filled with salty soup and stored. Generally, cover it for 15 days. Ingredients: two or three fresh cucumbers (be sure
Atlas of various pickled cucumbers (1 1). Seasoning: a. a spoonful of salt; B: Five spoonfuls of white vinegar, one piece of rock sugar (the size of walnut), one spoonful of honey, half a spoonful of monosodium glutamate, and pickled cucumber with dried peppers.
Four pieces (broken into small pieces) production method: 1. Wash the cucumber, cut it into small pieces about 8 cm long and about the thickness of your fingers, put it in a clean container and stir it evenly with salt for later use. 2. Put the ingredients in B together in a small bowl, stir well and put them in until the rock sugar is completely dissolved. 3. Cucumber will ooze a lot of water after being pickled for about 20 minutes. Pour out the water, and evenly mix the freshly prepared seasoning B into the cucumber. 4. Put it in the refrigerator for one day. Edit the cooking and efficacy of this paragraph: home-cooked recipes, beauty recipes, diet recipes, hyperlipidemia recipes, process: pickling and editing the production materials of this pickled cucumber. Ingredients: 500g cucumber, seasoning: 1 25g salt teaches you how to make pickled cucumbers, and how to make pickled cucumbers is delicious1. Select fresh, prickly and thin cucumbers to remove pedicels; 2. Wash with clear water and dry the water; 3. code a layer of cucumber in the jar and sprinkle a layer of refined salt until it is finished; 4. The cylinder was reversed the next day, and it was reversed 10 many times; 5. Finally, add enough salt water to seal the cylinder and put it in a cool place to prevent white film; 6. Marinate as above for about 1 month; 7. When eating, take out the knife and add sesame oil; 8. If a small amount of cucumber is pickled. Glass or ceramic cans can be used; 9. Add a proper amount of soy sauce and then soak the cucumber, which can be eaten at any time regardless of the curing time; 10. This pickling method is especially suitable for families with small population. Edit this paragraph. Pickled cucumber with dipping sauce. Ingredients: 4 cucumbers. Appropriate amount of sweet noodle sauce. Pickled cucumber with dipping sauce.
[1] Appropriate salt method 1. Wash the cucumber, control the water content, cut it into small pieces 3 cm long, sprinkle a layer of salt on the bottom of the crisper, spread a layer of cucumber, and put it into the crisper in the order of salt and cucumber. 3. Just keep it in the refrigerator for 48 hours. Pickled cucumber must be soaked in clear water for eight hours, otherwise it will be a little salty. Mix with sweet noodle sauce and sprinkle with a little sesame oil, and the fresh pickled cucumber can be eaten. Note: Pickled cucumbers must be soaked in clear water for eight hours, otherwise they will be a little salty.