Although summer has passed, it is still the season to eat cucumbers. Every summer and autumn, I always pickle several cans of cucumbers at home. Every morning when I eat porridge, I will put out a small bowl, which is sour and crisp, refreshing and not greasy. When it comes to pickled cucumbers, different places have different practices. Some add cold water and some add cold boiled water, which often makes many novices dizzy. So is pickled cucumber cooked in cold water or cold water? Actually, none of them are right. The following is the correct approach. Do it.

Not much to say, let's get started together ~ this is a cucumber "searched" from a friend's house. If you can't buy friends, you can change to ordinary cucumbers. It takes about 3 hours to pick the petals of cucumber, rinse them with clear water, drain them in a vegetable basket and dry the water on the surface. Then, remove the bigger cucumber head, change the knife and cut it into two parts and cut it in half.

Put the cut cucumber into a clean oil-free bowl, sprinkle with a layer of sugar, grab it evenly with your hands and marinate for 2 hours. Curing time can be freely determined. I like tender and crisp, no more than 2 hours, and I like soft, tough and crisp, and marinate for about 3 hours.

Take out the millet pepper, green pepper, garlic and ginger, wash and dry, cut the pepper into rings, and slice the garlic and ginger. By the way, wash aniseed, fragrant leaves, pepper and fennel and put them in clean bags.

Take out the cooking pot, add half a pot of clean water, bring to a boil with high fire, put it into a packed material bag, pour in 1 paper cup half soy sauce, 1 cup balsamic vinegar, 1 tablespoon salt and half paper cup soy sauce, stir well, continue to cook for 5 minutes on medium fire, turn off the fire, pour it into a clean big bowl, let it cool, and take out the material bag. The amount of sauce and vinegar juice can soak 2~3 Jin of cucumber. Remember: the sauce must be boiled, so that the flavor can be fully boiled and pickled more delicious, instead of being pickled directly with cold water or cold boiled water!

Pour out the excess water of cucumber, add chopped Chili rings and ginger and garlic slices, scoop in the cooked sauce and vinegar juice, cover with plastic wrap, and soak in the refrigerator. In about three hours, you can eat. You can marinate more at a time and eat it for 3 or 5 days at a time. You don't have to worry about how to pickle cucumbers sour and crisp anymore. Learn this method. It takes a short time to taste delicious food, and it takes a long time at a time. Have you learned?