Making Northeastern Cucumber Pickles Ingredients: 10 jins of cucumber (water cucumber) 5-generation flavored glutinous rice noodles 0.3 jins of garlic 0.5 jins of pepper 0.3 jins of salt 1 jin of white sugar 0.6 jins Method: cut cucumbers into strips and mix well with salt Then put it into a non-woven bag, use a heavy object to press out the water, and then mix in various materials. It can be eaten after one to two days. Note: How to store soaked pickles in the refrigerator

Method A

The simplest method is to wash and dry the vegetables to be pickled and then put them in 10:2 salt water. They can be eaten after 20 days. Use clean utensils otherwise the dishes may spoil easily.

Note: If the pickling time is too short, it may cause poisoning. It is best to use cold boiled water.

Method B

First boil the water, add salt, preferably more salt, and then let the water cool. Pour it into a container. It is best to choose a container specially designed for pickled foods. Wash the radishes and blow dry them. Use clean, non-greasy chopsticks to put the radishes into the container in order and cover them with lids. It is best to choose a lid with a better sealing effect. It will be ready to eat in about half a month. It is best not to open the lid during this period, and use clean and non-greasy chopsticks when eating.

C:

1. Raw materials:

1. 5 kilograms of chili peppers (wash, cut, and dry semi-dry). You can also add cucumbers and bamboo shoots (wash them Cut in half and dry);

2. 2.5 kilograms of soy sauce (boil and let cool and put in);

3. 350 grams of clear oil (boil and let cool and put in at the end);

p>

4. 200 grams each of ginger and garlic (sliced);

5. 350 grams each of sugar, salt, and white wine;

6. 100 grams of MSG.

2. Method:

Put a layer of chili pepper and a layer of ginger, then dissolve the sugar, monosodium glutamate and salt in the soy sauce and pour it into the jar; then pour the white wine into the jar ;Finally, pour the clear oil into the jar and cover it for one week before eating