Pickle pickle practice

Raw materials: 2500 grams of cucumber, 50 grams of green pepper, 50 grams of fennel, 50 grams of celery, 100 grams of refined salt, 2 pieces of leaves, 50 grams of garlic, 2 dried chili peppers, pepper grains a little.

Preparation: the cucumber washed, celery, fennel, wash, garlic washed and cut across.

Practice steps:

1, the cleaned cucumber in acid-resistant containers in a layer, sprinkle a layer of celery, fennel, garlic, allspice, pepper, dried chili peppers, bell peppers, the top of the cucumber and then a layer of yards.

2, 2500 grams of water in the pot, boil and add salt and stir, until the salt melted into the vessel with cucumbers, the vessel with a cover with a heavy pressure. The mouth of the vessel with a lid, placed at about 38 degrees, so that the fermentation. When the fermentation is foamy, move it to 5 degrees for storage, and eat it when it is cold.

"Pickled cucumbers"

Preparation materials: a few green skinned cucumbers, two or three garlic, a few small red peppers, a moderate amount of salt, a moderate amount of soy sauce, a small amount of sugar.

Practice:

1. We first cleaned the cucumber, especially the surface of the cucumber "thorns" to clean, and then put on the chopping board cut into long strips, the inside of the cucumber pith cut off the cucumber strips into a large bowl. Slice the garlic. Cut the small red pepper into long rings.

2, add the appropriate amount of salt and mix well with chopsticks, marinate for half an hour, pour out the marinade.

3, cut the small red pepper, garlic into a bowl, add a small amount of sugar, appropriate amount of soy sauce continue to mix well.

4, prepare an airtight container, pour the cucumber together into the container to seal it, and store it in the refrigerator for 12 hours, shaking it in the middle. Want to eat when you take out can be directly cooking and eating.