Cucumber, a refreshing and juicy vegetable, becomes an indispensable appetizer on the table after pickling. Pickled cucumber, seemingly simple, is actually very knowledgeable. Today, let's explore the taste buds of pickled cucumbers and teach you a few tips to ensure that your pickled cucumbers are crisp and fragrant, and you can't stop eating them.

Choose cucumber: choose fresh and crisp.

The first step in pickling cucumber is to choose suitable raw materials. Fresh crisp cucumbers taste better after pickling. It is suggested to choose cucumber with smooth skin, green color and uniform size. Too old cucumber fiber is thick, and the taste will be hard after pickling; Too tender cucumber has too much water and tends to soften easily.

Cleaning and dicing: the taste is clean and refreshing.

After cleaning the cucumber, cut it into sections or slices according to personal preference. The size of the chip is related to the curing time. Large pieces take longer to marinate before they taste good. Friends who like crispy taste can be cut into small pieces; If you like the taste of soft glutinous rice, you can cut it into thick slices.

Choice of ingredients: sweet, sour, salty, fragrant and skillful collocation

Next, prepare the pickling solution. The most basic pickling solution is composed of vinegar, sugar and salt. The acidity of vinegar can soften cucumber fiber and make cucumber more crisp and tender; The sweetness of sugar can neutralize the acidity of vinegar and increase the flavor; The salty taste of salt can refresh and enrich the taste of cucumber.

In addition to the basic ingredients, other spices can be added according to personal taste, such as pepper, pepper, star anise, cinnamon and so on. These spices can give cucumber a unique aroma and spicy taste, and make the taste of pickled cucumber more distinct.

Pickling time: urgent or slow.

The pickling time of cucumber depends on the size of cucumber pieces and the concentration of pickling solution. Generally speaking, the pickling time of small pieces of cucumber is short, and the pickling time of large pieces of cucumber is long. The concentration of pickling solution is high and the pickling time is short; The concentration of pickling solution is low and the pickling time is long.

The curing time is too short, and the cucumber can't be fully tasted; If the pickling time is too long, the cucumber will become too sour. Therefore, it is necessary to master the curing time flexibly according to the actual situation.

Storage method: sealed and refrigerated to protect health.

Pickled cucumbers need to be sealed and refrigerated. This can prevent cucumber from deteriorating and prolong the shelf life. Pickling solution can cover cucumber, or it can be provided separately according to personal habits.

Pickled cucumbers can be used as cold dishes, snacks, or as a side dish of other dishes. Sweet and sour crisp taste, both appetizing and greasy, is definitely a must-have delicious snack at home.