When the weather is hot, people often lose their appetite. At this time, pickled cucumbers are in great need of crispy appetizing food. Crisp and refreshing, sour and sweet pickles always make people have an appetite in hot summer. I happened to meet a cucumber while doing activities in the supermarket yesterday. Isn't that unfortunate? I just wanted to pickle cucumbers, but I met cheap cucumbers. It's only one yuan a catty, which is really too cheap. I quickly bought 5 Jin of pickled cucumbers at home.

The practice of pickled cucumber is very diverse, and it can be said that one person has his own practice. Today, I will share with you a method of pickling cucumbers that my mother has used for more than ten years and has learned now. The cucumber pickled in this way is very crisp, sweet and sour, appetizing and even more delicious than the one bought. The method is simple. You can eat it after pickling for 2 hours, and it won't go bad after eating for a month. Homemade food does not contain any preservatives, which is more hygienic and much better than what you bought yourself. Friends who want to eat pickled cucumbers can learn.

Then I will share my practice of pickling cucumbers with you. You can try it if you like.

Dill pickle

Ingredients: cucumber, salt, ginger slices, garlic slices, millet spicy, soy sauce, rice vinegar and sugar.

Practice steps:

Step 1: Clean the cucumber, cut it into strips, and remove the pulp in the middle, because the pulp of cucumber is rich in water, and the pickled cucumber is not brittle. Then put the processed cucumber strips into a pot, add 50g salt, stir evenly, and marinate for more than 3 hours to kill the water in the cucumber, so that the taste of the cucumber will be more crisp.

Step 2: Pickled cucumbers kill a lot of water, pour out the excess water, and then squeeze out the water in cucumbers by hand. Squeeze as dry as possible, so that the cucumber will taste crisper.

Step 3: Then cut some ginger slices, garlic slices, and millet chili rings, take the pot to burn oil, add ginger garlic and millet spicy and stir-fry, then add 300g soy sauce, 100g rice vinegar and 30g sugar, stir well, turn off the fire and let it cool for later use.

Step 4: Prepare a clean, water-free and oil-free basin, put the squeezed cucumber in, pour the cold juice and mix well. Marinate for 2 hours before eating.

Tip: If the pickle utensils are guaranteed to be water-free and oil-free, the prepared pickles can be eaten for a month without spoilage.

Our pickles are ready. Sweet and sour, very appetizing. The taste is crisp and delicious. Take a bite of it. The method is very simple. Friends you like can try it at home.