The recipe for how to make delicious and crispy pickled cucumbers is divided into two stages: preparation and production.

Preparation

1000g cucumber, 30g spicy millet, 50g garlic, 200g Shanxi mature vinegar, 200g light soy sauce, 100g soft white sugar, 100g purified water, A little salt.

Preparation

1. Clean the cucumber, remove the head and tail, then cut it into 0.5 cm thick slices, put it in a basin, add two small spoons of edible salt and mix well. , so that the entire surface of the cucumber is evenly coated with a layer of salt to remove excess water from the cucumber.

2. The time for cucumbers to kill water should be more than 2 hours. During this period, they should be turned several times to allow the water to fully seep out. Peel the garlic and cut into slices. Wash and cut the millet into small pieces and set aside.

3. After the cucumber is completely out of water, control the excess water and squeeze out the water for later use.

4. Next, prepare the pickled cucumber juice, prepare a clean container without water and oil, add 200 grams of mature vinegar, 200 grams of light soy sauce, then add 100 grams of white sugar and 100 grams of pure sugar. Stir the water evenly to completely dissolve the sugar. The ratio of mature vinegar, light soy sauce, sugar, and purified water is 2:2:1:1. Remember not to add tap water!

5. Finally, put the squeezed cucumber, cut millet and garlic slices into a crisper, stir evenly so that the juice completely submerges the cucumber, seal it well, and put it in the refrigerator for 12 hours. The above is ready to eat.