Introduction: Keep in mind the "5 points" when pickling cucumbers in summer. The pickled cucumbers are durable and will not get moldy. They are fresh and crispy. This is a secret secret method taught by an 80-year-old grandmother. It really works!

Life in this world is nothing more than "eating and drinking". Chew life with flavor and live life vividly. Hello everyone, I am Xiaofeng, a Northeastern man who loves food. The original name of cucumber was Hugua, which was brought back by Zhang Qian of the Han Dynasty when he was on an envoy to the Western Regions. Every summer is the season when fresh cucumbers are on the market, and pickled cucumbers seem to be deeply rooted in the bones of northerners.

The best pickled cucumbers have a strong pickled aroma, red to green color, salty and delicious. They are not only tough and chewy, but also crunchy. Whether served with porridge or steamed buns, they are also delicious. Or making it as a side dish with wine is a good choice. Especially in the hot summer, when a plate of fresh and refreshing pickled cucumbers is served, it immediately becomes a popular dish! And we Northeasterners have a characteristic, that is, pickled cucumbers are available all year round.

Many people will say that pickling cucumbers is easy, just a matter of smearing salt on it. In fact, it is not the case. If you want to make a delicious delicacy, it is far from just smearing salt on it. Each of them Every process requires careful consideration, and "details determine success or failure" is a good example here. Today I will share how to pickle cucumbers. You should keep in mind the "5 points" when pickling cucumbers. The pickled cucumbers will not get moldy and will be fresh and crispy. This is a secret secret method taught by an 80-year-old grandma, and it really works!

Point 1: Cut cucumbers

Prepare 4 good-looking cucumbers, remove the heads and tails first, then cut them in half, and then cut each half in the middle, but remember one thing : Do not cut the tail to facilitate hanging and drying. Use a knife to remove the cucumber pulp from the cut cucumber. If you want the pickled cucumbers to be stored for a long time, the cucumber pulp must be removed, because the cucumber pulp is the most unstable factor in the pickled cucumbers and is the most likely to spoil.

Point 2: Sauce

Is the pickled cucumber delicious? The sauce plays a key role. First add 300 ml of water to the pot, then add 300 ml of soy sauce, then add 100 grams of white sugar, a few bay leaves, 1 handful of peppercorns, and 2 star anise. Turn up the heat and bring to a boil. Heat the sauce, pour it into a basin, let it cool, and then add a tablespoon of shrimp oil. This sauce is a recipe that an 80-year-old grandma has been eating for decades. It is salty and light, and the cucumbers in the sauce are durable and will not get moldy.

Point 3: Kill the water

First place the processed cucumber strips in a basin, put them in a layer and sprinkle with a layer of salt, and finally add a spoonful of shrimp oil, so that The flavor of shrimp oil is fully integrated into the cucumber, which is then marinated for 4 hours. During the marinating process, turn it frequently to let it marinate thoroughly. The dehydrated cucumbers taste crunchy and fresh.

Point 4: Hang to dry

After 4 hours, we will be surprised to find that the cucumbers have begun to become wilted and have lost a lot of water. Rinse them several times to prevent them from becoming soggy. The cucumber is too salty, so hang it up and dry it for 24 hours. The dried cucumber is not only crispy but also very tough to eat, and has a particularly good taste.

Point 5: Pickling

If you want to keep pickled cucumbers for a long time, you must ensure that all tools are water-free and oil-free. Cut the sun-dried cucumbers into small pieces and put them into the cooled sauce. Then add sliced ??garlic, ginger and pepper (you can omit it if you don’t like spicy food). Stir evenly and marinate for 3 hours before eating. If you can't finish it, put it in a water-free and oil-free jar and store it in the refrigerator. It is very convenient to eat as you go.