Soy sauce cucumber pickles
Crisp and delicious cucumber pickles, two pieces when you drink porridge in the morning, this bite is loved by Northeasterners.
1000g cucumber, 500g seafood soy sauce, 1 garlic, some small red peppers, 2 green peppers, appropriate amount of sugar, half a green onion, some ginger slices
Cooking steps
p>
Step 1/6
The small cucumbers I bought at the vegetable market are weird in shape, contain less water and taste better, but mature cucumbers can also be used, but they have more water. Wash the cucumber, cut it into strips according to the thickness and length you like, sprinkle with appropriate amount of refined salt to kill the water, it will take one night, it is best to put something heavy on top, I used a large mineral water bucket to press it, and it works well. Try to squeeze out the water from the cucumber so that the soup can be absorbed easily. I used a smaller basin filled with water.
Step 2/6
The next day, squeeze as much water out of the cucumber as possible.
Step 3/6
Put the soy sauce and sugar into the pot together, bring the soy sauce to a boil, and when the sugar melts, turn off the heat and find a container to cool. Prepare some ingredients such as ginger, garlic, green pepper, and red pepper. I didn’t take a picture of the cooked soy sauce.
Step 4/6
Put an appropriate amount of vegetable oil in the pot, add aniseed, Sichuan peppercorns and red pepper, sauté until fragrant, and let cool thoroughly.
Step 5/6
Stir all the ingredients into the cucumber, add cool soy sauce and vegetable oil, marinate in the refrigerator overnight and then serve.
The last step
Take a small amount each time you eat it. After all, it is salty. Don’t eat too much. Mix it with cooked sesame seeds for more flavor.
Tips
After being reminded by a friend passing by, I checked and found out that we need to control the time for pickling our own pickles within 2 days or more than 20 days to avoid it. Excessive nitrite is produced during the curing process. The nitrite content of pickles is not high within the first 2 days of pickling, but the content reaches its peak on the 3rd to 8th day, begins to decrease after the 9th day, and basically disappears after 20 days. Don’t make too much at a time, it’s best to eat it within two days. Eat as you like, fresh and with little nutritional loss. You can also make a large amount, but you need to add more salt. It should be fine to store it in the refrigerator for 20 days, but you must eat a small amount each time.