Cucumber pickles recipe, I have been using for many years, the production method is simple, do as you eat, the recipe is shared with you! Making pickle sauce old cucumber recipe, 5000 grams of cucumber as an example:
Instruments: 5000 grams of old cucumber, soy soy sauce 1500 grams, 500 grams of vinegar, 300 grams of sugar, 20 grams of miso, 100 grams of chili flakes, 20 grams of pepper, 200 grams of garlic, 200 grams of ginger.
Practice:
1. Wash the cucumber and filter the water, from the top of the cucumber down, cut the cucumber in half, and then find a cool, ventilated place, cut the cucumber to dry for 24 hours, so that the water in the cucumber to reduce some.
2. Pour soy sauce in a pot to boil, (preferably aluminum or stainless steel pot), after boiling natural cooling, garlic cut into thin slices, ginger also cut into thin slices of spare, these preparations are done, looking for a container, a small mud altar good some,
3. Sun-dried cucumbers in the altar, every layer of the sprinkle of some garlic and ginger slices, chili pepper flakes, pepper, sugar, placed evenly, the We pour the cooled soy sauce on the altar, then add vinegar and flavoring, the mouth of the altar sealed tightly, marinated for twelve hours after it can be eaten.
4. The cucumber pickled in this way has a slightly sweet and sour taste, but is still predominantly salty, and the cucumber flesh is also relatively tight, and tastes very good.
Note:
1. You need to cook the soy sauce. When the soy sauce is cooked, it will not raise a white film during the pickling process, and the cooked soy sauce has a lighter flavor, and the pickled cucumber pickles taste better.
2. Because we are making cucumber pickles, which themselves are dominated by the soy sauce flavor, and soy sauce itself contains heavy salt, there is no need for salted salt. By the same token, if you sand water the cucumber with salt in advance, then the salt will be retained in the cucumber, and we are adding soy soy sauce, then the pickled cucumber pickles will be too salty.