1. Prepare 10 kilograms of cucumbers and 0.5 kilograms of small peppers. Soak them thoroughly with a kilogram of salt and squeeze out the water.

2. 7 heads of garlic, sliced

4. Peel and slice 0.5kg of ginger (preferably young ginger)

5. Prepare 1kg of sugar and white wine 0.4-0.5 jins, 3 jins of soy sauce, 0.3 jins of salad oil, and 0.4 jins of monosodium glutamate. Put the ingredients into the can and seal them. It will be ready to eat in a few days.

Method 2

1. Wash the cucumber, drain the water, cut it into two long pieces (or not cut it), add coarse salt, mix well and compact, and put it on the surface. Use large clean rocks to hold it down. After pickling for 3-4 days, take out the cucumbers and drain the brine;

2. Wash and dry the pickling vat, pour in the drained cucumbers and sweetened flour sauce, mix well, cover the vat and make the sauce. It can be consumed in 10 days.

Method 3

Pictures of how to make pickled cucumbers

Pictures of how to make pickled cucumbers (11 photos)

1. Cut cucumbers into 0.5 pieces. centimeter pieces;

2. Add 15 grams of salt and mix well;

3. Place it in a mesh with eyes;

4. Put weight on it One day;

5. Use 10 grams of minced garlic, 30 grams of chili sauce, 30 ml of light soy sauce, 20 grams of sugar, 10 ml of sesame sesame oil, and 150 ml of cold water to make a sauce;

6. Add the cucumber and stir well before serving.

Suitable people

The general population can eat it, but people with high blood pressure should not eat too much.

It is one of the preferred foods for diabetics.

Method 4

1. Brush the cucumbers clean, cut off the heads and tails, sprinkle salt evenly on the surface, and then rub them one by one with your hands until soft;

Pickle Cucumber

Pickle Cucumber

2. When soft, put the cucumber into a fine mesh drain basket, then put a heavy object on top of the cucumber and let it sit for 1 day. , let the water come out;

3. Mix minced garlic, chili sauce, light soy sauce, sugar, sesame oil and cold water and stir well to make a marinade;

4. Follow the steps Take out the cucumbers in 2 and cut them into 1 cm segments, pour on the pickled sauce, stir well and serve.

Tips

1. Be sure to place them in a drain basket, otherwise the cucumbers will be too salty when soaked in salt water.

2. Be sure to put heavy objects on it so that the cucumbers will be crispy. I found another large container and filled it with water to use as a heavy object.

3. If you can’t finish it, you can seal it and put it in the refrigerator.

4. It tastes great with porridge.

Beijing Pickled Cucumber

1. Choose a good fresh cucumber with thorns, wash it and put it into the vat. A layer of cucumber, a layer of salt, and a heavy stone on top.

2. Turn the vat once a day for 1 week, and marinate in 1-2 weeks (the vat should be placed in a cool and ventilated place to avoid sunlight and high temperatures to prevent the cucumbers from becoming hot and black).

3. Take out the pickled cucumbers, soak them in water for more than 5 hours, change the water twice in the middle, then take them out and press the water slightly, put them into cloth bags (2 kg per bag), and put in yellow sauce Marinate in medium and grill once a day in the morning, noon and evening.

4. It takes 5 days to leave the tank in spring and winter, and 3 days in summer and autumn. Drain the sauce after taking it out of the vat, put it into the noodle sauce and continue marinating it. Grill it once every morning, noon and night. It takes 5 days to leave the tank in spring and winter, and 4 days in summer and autumn.

Method Five

Main Ingredients

600g cucumber

Accessories

Adequate amount of oil, appropriate amount of salt, appropriate amount of soy sauce , appropriate amount of garlic, appropriate amount of ginger, appropriate amount of sugar

Procedure steps

1. Wash the cucumber, dry it, cut it into thin strips, put it in a basin, sprinkle it with salt, and grab it with your hands , so that the cucumber can control the water content as quickly as possible.

2. Pickle the cucumbers thoroughly, remove the water, throw away the water, and prepare to dry.

3. Arrange it and put it in a sunny place to dry. It is best to turn it over halfway.

4. This way the wilting look is ready.

5. Cut ginger and garlic into large pieces with a diagonal knife and set aside.

6. Almost the same, put a layer of cucumber, a layer of ginger slices, and garlic slices in a basin.

7. Start cooking the oil. When the oil is hot, add some aniseed and the aroma will explode. Pour in soy sauce and a little sugar until the oil boils, then turn off the heat.

8. After the oil cools, pour it into the cucumber basin. The oil and cucumber will be equal.

9. Seal it and eat it in a day or two. It is salty and a little sweet, crisp and delicious.