Materials for pickled cucumbers

Ten pounds of cucumbers, one pound of salt

One pound of sugar, one pound of vinegar

Two pounds of soy sauce (Haitian Red Hot King) in a bag, three pounds of ginger, two pounds of ginger

Four pounds of garlic, three pounds of monosodium glutamate, three pounds of white wine, three pounds of asahi (small red chili peppers), one pound of white wine

How to make pickled cucumbers

Step 1

Pick the cucumber. Wash the cucumber, cut into long and short cylindrical shapes, and cut the center pair. Then cut into strips. Don't be too thin, try to be even and consistent. Make sure to choose an oil-free bowl, from washing to cutting

Step 2

Slice into even strips. Don't be too thin

Step 3

Cut the cucumber strips and marinate them in salt for a day, scrunching them through with salt, every now and then. Marinate for a day, then control the water to dry slightly.

Step 4

Slice the garlic, cut the chili peppers into pieces, and slice the ginger (tender ginger is better).

Step 5

Marinate and control the water.

Step 6

Put the soy sauce, vinegar, and sugar in a large pot and cook, stirring, without too much heat. When the sugar is all melted, turn off the heat, add the monosodium glutamate (MSG), and stir well. Let cool, put the water control cucumber strips, ginger, garlic, white wine, chili pepper segments (do not want to cut the whole small chili pepper can also be. It's not as spicy as chopped chili peppers.) Wear gloves and scrub well.

Step 7

Don't think the soy sauce juice is small, there will still be water out of the cucumber marinade. After pickling, take a safe box to divide or put pickles in a pickle jar to seal.