dill pickles

Cucumber 1 600g, 2 heads of garlic, ginger1small pieces, 5 peppers, 5 pickled peppers, 2 tablespoons of salt, 240ml of soy sauce, 240ml of white vinegar and 0/60g of rock sugar/kloc-0.

1, clean cucumber, dry the surface moisture, and cut into strips the thickness of the little finger.

2. Sprinkle 2 tablespoons of salt on the cut cucumber, stir well, and marinate for 5-6 hours to kill the water in the cucumber itself.

3. Peel and slice garlic, wash and dry the surface moisture slices of ginger, and prepare the right amount of pepper and pickled pepper.

4. Put the soy sauce, white vinegar and rock sugar into a corrosion-resistant container, add garlic slices, ginger slices, peppers and pickled peppers and marinate until the rock sugar melts.

5. Control the moisture of the pickled cucumber, then put it into the juice prepared in the previous step and marinate for about 5 hours. You can occasionally stir it during pickling, so that the cucumber can evenly touch the sauce.

6. Filter the pickled cucumber and seasoning to control the sauce.

7. Put the filtered sauce in a pot and bring it to a boil. Turn to a low heat and cook for about 5 minutes.

8. After the sauce is cool, add cucumber strips again and continue pickling for about 5 hours.

9. Repeat steps 6 to 8 for two or three times. Finally, put the cucumber together with the sauce into a glass fresh-keeping box, store it in the refrigerator and take it with you.

2

Fried pickled radish

700g of white radish, 6g of salt, 2 peppers, 30g of rock sugar and 50g of white vinegar.

1, prepare raw materials

2. Wash the white radish and cut off the roots, and the skin does not need to be removed.

3, change the knife into large pieces, not too small, too small and not brittle to affect the taste.

4. Put it in a sealed jar or a sealed container without water or oil.

5. Chop the small red pepper and put it in a sealed can.

6. Break the rock sugar, sprinkle with salt, add the rock sugar, pour in the white vinegar, and cover it.

7, shake well, marinate for half a day to eat, rock sugar itself will slowly melt, small particles do not care about it.

three

Pickled hot and sour radish

White radish 1 piece, carrot 1 piece, 5 slices of ginger, 2 tablespoons of salt, 3 tablespoons of white sugar, 6 tablespoons of white vinegar, 500ml of water and 0/5 peppers.

1, peel fresh white radish and carrot, slice ginger, wash and drain red pepper for later use.

2. Cut the white radish and carrot into thick strips respectively, put them into a clean basin, add two teaspoons of salt and mix well by hand, and leave them for 20 minutes.

3. Pour 500ml of clean water into the pot, add sugar and boil until the water boils, and then melt it. Pour in white vinegar and mix well, and let the boiled sweet and sour water cool.

4. Cut the red pepper in the side with a knife, and there is a seam to make it easy to taste.

5. After 20 minutes, the carrots began to marinate, and the radish strips were pinched by hand to drain the water. The purpose is to remove the astringent taste of radish.

6. Take two sealed lockers or other containers (not made of iron) and add ginger slices, red peppers and radish strips.

7. Pour in the cool sweet and sour water, and the water will cover all the ingredients. Cover and seal it, let it ferment at room temperature for 2 days, and then put it in the refrigerator for half a day before eating it.

four

Appetizing pickled radish

White radish1000g, half a tablespoon of salt, 7 tablespoons of light soy sauce, 0.5 tablespoons of white vinegar/kloc-0, 2 tablespoons of white sugar.

1, half a white radish, weighing about 2 kg.

2. Don't peel the radish, it will be crisp with the skin, washed and cut into thin slices.

3. Use half a tablespoon of fine salt for radish slices, mix well and marinate for half an hour to let it out of the water. After waiting for half an hour, you will find that there is a lot of water in the radish. At this time, pour out the water and squeeze it dry.

4. Add half a tablespoon of sugar, mix well and marinate for half an hour, and squeeze out the water. Say it again. That is to say, marinate it with salt once, and then marinate it with white sugar twice. Then squeeze the radish dry.

5. Put the spoon in the picture, about 7 tablespoons of soy sauce, 2 tablespoons of white sugar, 1.5 tablespoons of white vinegar, and about 7 tablespoons of pure water in the radish slices with good water.

6, mix well, the amount of seasoning juice should be flush with radish, radish can basically be soaked in juice. Put the seasoning juice well, you can taste it and adjust it yourself. Then cover it and put it in the refrigerator for about two days, then take it out and eat it. If you are impatient, you can take a small amount out and taste it the next day.

five

Pickled ginger

500g of Zingiber officinale (young ginger), a pinch of Lycium barbarum/kloc-0, 250g of white vinegar, 250g of rock sugar, and 2 tsps of salt.

1, the ginger is washed clean without peeling.

2. Slice the ginger.

3. Put the ginger slices into a bowl, sprinkle with salt and marinate for 20-30 minutes to force out the water.

4. Put the white vinegar and rock sugar into the pot, boil the rock sugar over a small fire, and then leave it aside to cool for later use.

5. Squeeze the water out of the ginger. Squeeze it as dry as possible.

6. Put the squeezed ginger into a clean glass bottle, then pour in the cool ice sweet and sour juice and marinate it for one day.

six

Crispy diced cucumber

2 cucumbers, Chili oil 1 tablespoon, 2 tablespoons of soy sauce, mashed garlic 1 tablespoon, 5g of sesame oil, 3 salt, a little pepper powder, 2g of sugar and 5g of shallots.

1, clean the cucumber, cut it horizontally into1-1.5 cm thick discs, and cut each disc into four small pieces of diced cucumber crosswise.

2. Place the cucumber flat on a tray or baking tray.

3. Bake in the heater or oven at 100℃ until the surface of diced cucumber withers, and the diced cucumber shrinks to about 2/3 or half of its original size. The heater in my house is relatively hot, and it takes about half a night to use it in the oven. It takes more than 2 hours, and the details should be mastered according to the actual situation. When the weather is good, it can be better basked in the sun.

4. Put the wilted diced cucumber into a bowl, add Chili oil, garlic paste, chopped green onion, sesame oil, soy sauce, pepper powder, white sugar (sugar can be left out if you don't like it) and salt (salt should be put last, and it should be put while tasting to avoid salty), mix well, put it in a bottle or a fresh-keeping box, marinate for a few hours, and the taste will be all in. It tastes very fragrant and crisp.

seven

Pickled sugar garlic

Garlic (new) 1 500g, salt1tablespoon, 500g of sugar, 750g of aged vinegar and 250g of balsamic vinegar.

1, peel off several layers of new garlic until only one layer of tender skin is left, and no peeling is allowed.

2. After washing, sprinkle with salt and mix well. Let it stand in the shade for a day to kill the moisture of garlic.

3, pour out the water, and then put it in a basket to dry the water.

4. Wash the glass jar for pickling, and let it stand upside down until it is dry in the shade.

5. Pour in aged vinegar and balsamic vinegar, then add sugar and stir with clean and oil-free chopsticks until saccharified.

6. Put the dried garlic into the jar, cover it, and pour water into the sink of the bottle mouth to isolate the air and prevent bacteria from entering. Make up water in the sink about every few days to avoid evaporation of water.

eight

Chicken feet with pickled peppers

8 chicken feet, wild pepper 1 bottle, onion 1 section, 2 cloves of garlic, 4 slices of pepper 1 teaspoon, 4 slices of ginger, 2 slices of fragrant leaves, cinnamon 1 small piece, 2 teaspoons of salt and sugar 1 spoon.

1, cut off the nails on the chicken feet with scissors, then cut the chicken feet into two pieces and clean them with running water.

2. Cut the green onion into small pieces and chop the garlic at will; Put enough water into the boiling pot, and put onion, ginger, garlic, fragrant leaves, pepper and cinnamon into the water together.

3. After the water is boiled, put it into the washed chicken feet. After boiling again, turn it to low heat 15 minutes and turn off the fire; Remove the chicken feet and rinse them under running water.

4. Pour the wild pepper soup with pepper into the fresh-keeping box, add salt and sugar, and then put the chicken feet evenly.

5. Cover the lid and put the ice in the refrigerator for at least 1 day.

nine

Sauté ed watermelon peel

250g watermelon peel, rice vinegar 1 tablespoon, salt 1/8 teaspoons.

1, 250 grams of finished watermelon skin, preferably with a little red pulp (hint 1: watermelon skin is best with a little red pulp, which tastes good in My Sweetie).

2. Use a knife to remove the hard watermelon skin outside the watermelon skin, leaving the pulp.

3. Cut the pulp into small diced watermelon with a knife 1 cm square.

4. Put the diced watermelon in a bowl, sprinkle with 1/8 teaspoons of salt, and set aside to marinate for 3 minutes (Tip 2: don't use too much salt, just use a little bit to sterilize the watermelon skin to make it taste sweeter).

5. Pour 1 tbsp rice vinegar into the pickled watermelon dices (Tip 3: Rice vinegar tastes sour, don't put too much, the watermelon peel absorbs a little sour, and it tastes sweet and sour)

6. Stir well with chopsticks.

10

Sugar-cured tomato

2 tomatoes and proper amount of white sugar.

1, food preparation, try to choose tomatoes with rosy color, small pedicel and medium head.

2, tomatoes washed, pedicled to head.

3. Cut into 5 cm thin slices.

4. Sprinkle white sugar evenly between each tomato, then sprinkle a little white sugar evenly on it and marinate for about 20 minutes.