A great recipe for delicious pickled cucumbers, easy to make, crunchy, appetizing and refreshing

In autumn, the weather in the north is dry and the sun is shining brightly at noon, which is especially suitable for drying vegetables. , pickled vegetables, not only to bring out their flavor in winter, but also to add a flavor to the daily dining table. Don’t underestimate this small plate of pickled vegetables. Sometimes it is very refreshing and satisfying to eat with meals, improve appetite, reduce greasiness, and It also has the effect of appetizing and promoting digestion.

Today I will make a dish of pickled cucumber strips. It is simple and convenient to make. If you like it, try it together!

1. How to make pickled cucumber strips:

Ingredients: 8 cucumbers, half a piece of ginger, half a head of garlic, 2 star anise, 30 peppercorns, 2 bay leaves, 2 small bowls of light soy sauce, 1 small bowl of water, 2 spoons of sugar, 2 spoons of salt, 1 and a half spoons of strong white wine

Preparation method:

Step 1: Make cucumber strips. After cleaning the cucumber with a small toothbrush, first put a cucumber on the chopping board, cut off the head and tail with a knife, then cut the cucumber into four pieces, then cut off the middle part of the cucumber, and finally use a knife to cut each piece of cucumber. Cut into 2-3 even strips according to thickness and place in a large basin. Do this for all the cucumbers, so that all the cucumber strips are ready. [Note in this step: Cucumber pulp is not used because it is juicy and soft. When marinated with other parts of the cucumber, it will affect the overall crispy taste. However, don’t throw away the cut cucumber pulp. You can add some seasonings and eat it as a cold dish. ]

Step 2: Remove water from cucumber strips 1. Put two small spoons of salt in a large basin, then stir the cucumber strips and salt evenly with your hands, or pick up the basin and shake evenly, then set it aside and let it sit for two hours, so that the water in the cucumber strips can be absorbed by the salt. Kill some of them.

Step 3: Remove the water from the cucumber strips 2. After two hours, you can see that there is already some cucumber juice on the bottom of the basin. After pouring it out, place the cucumber strips scattered on the basket, and then place them in a sunny place to dry until the cucumber strips shrink and Noticeably smaller, but don't let the cucumber strips wilt too much. [Note for this step: The drying time depends on the intensity of the sun, generally about 4 hours, and the cucumber strips should be turned over every hour during the drying process to ensure even exposure to light during drying. ]

Step 4: Wash the cucumber strips. After the cucumber strips are dried, put them in a large basin, wash them twice with clean water, spread them out on the basket, and place them in a dry place indoors to dry the surface moisture of the cucumber strips. [Note in this step: Wash the cucumber strips with clean water on the one hand to remove excess salt on the cucumber strips, and on the other hand to clean the dust on the cucumber strips during the long drying process. ]

Step 5: Make the sauce. Make a pot on the fire, add two small bowls of light soy sauce, a small bowl of water, two spoons of sugar, 2 star anise, 30 peppercorns, and 2 bay leaves. Bring to a boil over high heat for two minutes, then turn off the heat and wait for the sauce to cool down; Cut the ginger and garlic into ginger and garlic slices and set aside. [Note in this step: The proportion of light soy sauce, water, etc. added to the sauce is not fixed. Just add it according to your own taste. If you like saltier pickled cucumber strips, add less water here. ]

Step 6: Bottle. After the water on the surface of the cucumber strips has dried and the juice has cooled, prepare a water-free and oil-free glass bottle, put the cucumber strips, ginger slices, and garlic slices into the bottle occasionally, then pour in the sauce, and finally pour it over Pour half a spoonful of white wine, seal tightly, and refrigerate. After 10 days, wait until the nitrite content is reduced before eating, so that the cucumber sticks will taste better and will not be harmful to your health due to excessive nitrite content. [Note in this step: Drizzling in white wine can disinfect and prevent the pickles from deteriorating. ]

2. Skills and characteristics of pickled cucumber strips:

1: Pickles can actually be made all year round. If the weather is bad, you cannot leave the cucumber strips in the sun. When drying, you can use a piece of clean, water-free and oil-free gauze to wrap the salted and dehydrated cucumber strips tightly, clamp the seal with a clip, then press it with a heavy object and set it aside for more Wait for some time, preferably overnight, so that as much water as possible can be squeezed out of the cucumber strips through further squeezing with heavy objects.

2: In order to make the color look good and taste rich, you can also prepare two carrots, cut them into carrot sticks as thick as cucumber strips, and pickle them together for better results.

3: Some friends like to pour some hot oil on the pickles at the end to prevent them from spoiling.

In fact, it is not necessary. The pickles just use salt, the saltiness of light soy sauce, the aroma of the sauce, and the anti-deterioration effect of white wine. Moreover, pickles without oil taste less greasy and more refreshing.

The pickled cucumber strips are simple and convenient to make. After soaking in the sauce, the dehydrated cucumber strips become "youthful" again. They taste crunchy, appetizing and refreshing, delicious and go well with rice. No need to buy pickles anymore, friends who like them may wish to try them