Pickled cucumber secret recipe crispy and crisp, appetizing and unctuous, half a month later will not deteriorate!

Ingredients: cucumber, garlic cloves, millet pepper, cooking oil, cooking salt, soy sauce, sugar, balsamic vinegar, pepper, anise, ginger.

Steps:

Step 1: Prepare a few cucumbers according to your personal needs. Wash and cut the cucumber in half, then cut into cucumber strips, put the cucumber strips into a pot, add the right amount of cooking salt and marinate for half an hour. (When buying cucumbers, try to choose some fresh, thinner ones. The thicker cucumber seeds are larger, and it is easy to waste them by removing them when pickling.)

Step 2:While pickling the cucumbers, make the sauce. Add a little bit of cooking oil in a wok. When the oil is hot, put in the peppercorns, star anise, ginger and stir-fry, then put in the appropriate amount of soy sauce, a little old chenggong vinegar and a spoonful of sugar. Cook for two minutes and then turn off the heat and set aside until the sauce cools.

Step 3:After half an hour of cucumber pickling, some water will appear in the basin. Pour off the pickling cucumber water, then rinse the cucumber strips with water, otherwise they will be too salty when you eat them.

Step 4:Squeeze the water in the cucumber strips with your hands, and then control the water on the cucumbers so that they can be kept longer while pickling.

Step 5:Put the cucumber strips in a bowl, add some garlic cloves and chili peppers, pour in the cooled sauce, then mix well and place in the refrigerator for two hours before serving.

Pickled cucumbers can be placed in a container, sealed and kept in the refrigerator for 15 days without spoiling. They can be carried around and are especially convenient. My family especially likes cucumbers made this way. It's hot in the summer, so I often don't have the appetite to eat. With this dish, I want to eat two bowls of rice every time.