Ingredients details

2500 grams of cucumber (5 pounds)

1250 grams of soy sauce (2.5 pounds)

250 ??grams of salt

100g garlic

100g ginger

100g brown sugar

75g peanut oil

75g chicken essence

100 grams of white wine

30 grams of Sichuan peppercorns

Other flavors

Marining process

Several hours

Normal difficulty

How to make pickled cucumbers

1

Wash and dry the cucumbers.

2

Prepare the condiments.

3

Wash the ginger and garlic and set aside.

4

Cut the cucumber into 1-inch strips and marinate in salt for 2-3 hours.

5

Slice garlic and ginger.

6

Put soy sauce, brown sugar, chicken essence, garlic slices, ginger slices, and white wine into a basin.

7

Put soy sauce, brown sugar, chicken essence, garlic slices, ginger slices, and white wine in a basin.

8

Pour peanut oil into the pot, heat it up, add Sichuan peppercorns and squeeze them. After cooling, pour into cucumbers and marinate for 12 hours before eating.

Tips

1. Use clean chopsticks to stir them frequently. The chopsticks must be clean to prevent raw water from being brought in and hair will grow because homemade pickles do not contain any preservatives. Pay special attention to the points.

2. After 12 hours, you can take out the pickles, put them into a clean bottle or crisper, and put them in the refrigerator.

3. The remaining soup can be pickled repeatedly, or other vegetables can be added, which must be salted.