Ingredients:

1. Ingredients:

One catty (5g) of cucumber, water cucumber and dry cucumber will do. Imported canned pickles are all small whole dry cucumbers, and we don't have this variety here.

2. Seasoning:

2g of fragrant leaves, 2g of fennel seeds (fennel), 2 dried peppers, 1 tsp of black pepper, 1 tsp of mustard seeds (old Beijing yellow mustard, powder is also acceptable), and appropriate amount of salt (not too much)

5g of rock sugar

Practice:

Wash cucumbers.

take a container and measure about one-third of the water needed in the container, add some salt, boil it and let it cool.

shake the pickle jar or glass bottle jar with high-alcohol liquor, wipe the wine all over the container with your hands for sterilization, and sterilize your hands at the same time.

dry the cucumber with kitchen paper and put it in the jar. If the container is small, measure the length and cut it in advance, and the incision must be salted in the previous step, that is, disinfect and kill the water on the surface. This step is mainly related to the crispness of the pickled cucumber.

then, weigh the seasoning according to the weight of your cucumber and put it all in the jar. Two catties is multiplied by two, and so on. Pour the cold brackish water into it, make sure it doesn't touch the cucumber, and it's best to press a sterilized small plate or something on it, because the solid will go bad easily when it comes into contact with the air.

The pickle jar in this picture is covered inside, which has been proved by practice-don't cover it, because it is airtight, and it will pop out when it starts to ferment. In ordinary bottles, something that absorbs water should be prepared at the bottom, because the liquid in the bottle will keep coming out at the beginning of fermentation. But you can't put less liquid, because you have to pass the cucumber, so you can't help but keep rubbing it. Swallows use kimchi jars to rub water and get bored.

pour the altar water and wait quietly for the miracle that time will bring you.

Generally, you don't have to worry too much about kimchi jars. Just make sure that the sealing water is dry.

when biu～biu bubbled, the yeast was alive, which was fun. The eyes could directly see the bubbles rising, and the room was quiet and the sound could be clearly heard. If it's a glass bottle, open it and deflate it. If the surface deteriorates, scrape it out and throw it away. Just pour a layer of high-alcohol liquor on the surface, which will not affect the continued production.

It takes about a week, and it's best to make it in half a month. It's a clean and oil-free chopstick holder. Take out the pickled cucumbers and pack them into small bottles, and refrigerate them in the refrigerator. It is said that they can be more crisp. Swallows didn't have kimchi jars, so they never cooked enough to eat, and they didn't have time to refrigerate, haha.

if you make cotton-it's soft, it's full of water when squeezed, but it can be eaten as long as it tastes especially right. Squeeze the water and chop it up to use as pickled cucumber sauce.

Slice Russian pickled cucumbers, make hot dogs, and spread meat pies and steaks in various sandwiches. Salads with non-vinegar sauce and mashed potatoes are also very delicious.

We can't reduce the variety of seasonings for you, and we can't lose one, otherwise it will taste strange and unpalatable, and it will be time-consuming and laborious, so there is no need to be more useless.