When pickling cucumbers, it is a big mistake to add salt directly! Add this extra step and the cucumber will be crispy and delicious. Hello everyone, I am Shajie Gourmet. Food and beautiful scenery are the only things in life that I cannot live up to. The weather is getting hotter and hotter, and it’s the season to eat cucumbers again. Looking at the green color makes you feel good. Whether you eat the fresh and crisp cucumbers raw or cooked, they are delicious.
When it comes to the best way to prepare cucumbers with rice, it must be pickled cucumbers, which are crisp and refreshing and more enjoyable than eating big fish and meat. Every year when fresh cucumbers are on the market, my family will make pickled cucumbers. Today I will share with you some tips on how to make pickled cucumbers. Learn how to do this. They will be crispy, refreshing and not easy to spoil. They are a hundred times more delicious than the ones you buy. Let’s see how to make them together.
When I went to the market in the morning, I saw a seller selling cucumber twists, which cost only 1 yuan per pound. This kind of cucumber is the most delicious when used as pickled cucumbers, especially fresh and tender. Buy 5 pounds of cucumbers and pickle them at home first. The cucumbers will become more delicious in the future. Come more and more, eat it now and pickle it, fresh and healthy. If you can't buy this kind of cucumber, you can cut it into strips and pickle it with ordinary cucumbers. As long as you use the right method, the taste will be just as delicious.
First clean the cucumbers and dry them. Be sure to dry the cucumbers, otherwise they will easily spoil when mixed with raw water. After drying, cut the cucumber into small sections and put it into a basin. The first important point is, do not pickle it directly, because the cucumber has a lot of water. If you pickle it directly, a lot of water will be pickled, which will make the cucumber not crispy and tasteless. The correct way is to add an extra step to kill the water. Sprinkle an appropriate amount of salt first, spread it evenly with your hands, and marinate it for 3-4 hours. The water in the cucumber is marinated first, so that it is delicious and crispy. As the old saying goes, kill it first. water.
In the process of killing the water, prepare the pickling soup. Add about 100 grams of very fresh flavor, 2 spoons of white sugar, a little cooking wine and an appropriate amount of peppercorns into the pot. Bring to a boil over high heat and cook. The sauce must be cooked. Cooking. This is a tip to prevent spoilage. If raw juice is added directly, the shelf life will be shorter. After boiling, let it cool and set aside. Take a few heads of garlic and slice them into slices. If you like chili peppers, you can prepare some dried red chili peppers. If you have children at home, I won’t add chili peppers.
Pour away the pickled cucumber water, add garlic slices, pour in the cooled seasoning water, put on food gloves, grasp evenly with your hands, seal the mouth of the basin with plastic wrap, and marinate in the refrigerator for 2 seconds It can be eaten within an hour, and the longer it lasts, the more delicious it will be. If there is a lot of pickling, the pickling container must be water-free and oil-free. After pouring in the cucumbers and juice, add a small spoonful of white wine at the end, then tighten the lid and store it tightly, so that it will not go bad after half a year.
How to make pickled cucumbers crispy and green? Master 2 tips to make cucumbers delicious and delicious. The pickled cucumbers that are super delicious with rice are ready. They are crisp and refreshing, nutritious and appetizing. They are so delicious that you can’t stop eating them. Hurry up and give them a try. The pickled cucumbers sold outside are relatively salty and not fresh when eaten. The salty ones made by yourself are suitable and the key point is that they are super delicious. I personally recommend not to make too many pickled cucumbers at one time. You can make them as you go, which will give you a better taste. In addition to eating it directly, you can also add a spoonful of chili oil and mix it to make it spicy and crispy, making it even more enjoyable.
Tips: 2 tips for pickling cucumbers 1. Do not pickle them directly. Use salt to pickle the water in the cucumbers first. 2. The seasoning water needs to be cooked first, and the container containing the cucumbers must be water-free and oil-free, so that it will not deteriorate easily.