1. Main materials:

A kilo (500g) of cucumber, water cucumber and dried cucumber will do. Imported canned pickles are small whole dried cucumbers, which we don't have here.

2. Seasoning:

2g of fragrant leaves, 2g of fennel seeds (fennel), 2 dried peppers, black pepper 1 teaspoon, mustard seeds 1 teaspoon (old Beijing yellow mustard, powder is also acceptable), and appropriate amount of salt (not needed).

50 grams of rock sugar

Exercise:

Wash and dry cucumbers. Sprinkle a handful of salt and smear it repeatedly, which will not affect the fermentation in the future.

Take a container, measure about one third of the water needed in the container, add some salt, boil it and let it cool.

Shake the pickle jar or glass jar with highly alcoholic liquor, wipe the wine in the container with your hands, and disinfect your hands at the same time.

Dry the cucumber with kitchen paper and put it in the jar. If the container is small, measure the length in advance and cut it. The incision must be salted in the next step, that is, disinfected to kill the water on the surface. This step is mainly related to the crispness of pickled cucumber.

Then weigh the seasoning according to the weight of your cucumber and put it all in the jar. Two catties times two, and so on. Pour the cold brackish water into it, and make sure that it doesn't touch the cucumber. It's best to press a sterilized small dish or something on it, because the solid will go bad easily when it comes into contact with air.

The pickle jar in this picture is covered inside, which has been proved by practice-don't cover it, because it is airtight and will pop up when it starts to ferment. In ordinary bottles, something that absorbs water should be prepared at the bottom, because the liquid in the bottle will keep coming out at the beginning of fermentation. But you can't put less liquid, because you have to pass the cucumber, so you can't help but keep rubbing it. Swallows are tired of rubbing water with pickle jars.

Pour water into the jar and wait quietly for the miracle that time brings you.

Generally don't worry too much about kimchi jars. Just make sure that the sealing water is dry.

When biu~biu bubbled, the yeast was alive and it was fun. The eyes can directly see the bubbles rising, the room is quiet and the sound can be heard clearly. If it's a glass bottle, open it and deflate it. If the surface deteriorates, scrape it out and throw it away. Just pour a layer of high-alcohol liquor on the surface, which will not affect the continuous production.

It takes about a week, preferably half a month. This is a clean and oil-free chopstick holder. Take out the pickles and put them in a small bottle. Keep them in the refrigerator. It is said that they can be more brittle. Swallows don't have pickle jars, so they never cook enough and have no time to refrigerate, haha.

If it is made of cotton-soft, it is full of water when squeezed, but it can be eaten as long as it tastes particularly good. Squeeze the water and chop it to make pickled cucumber sauce.

Slice Russian pickles, make hot dogs, and spread patties and steaks on various sandwiches. Salad without vinegar sauce and mashed potatoes are also delicious.

We can't give you less varieties of spices, not less than one, otherwise it tastes strange, unpalatable, time-consuming and laborious, and there is no need to be more useless.