How to keep pickled cucumbers from discoloring? My answer is: Cucumber is a fruit vegetable that many friends like to eat. It is crisp, juicy, delicious and sweet. It is rich in protein, vitamin C, vitamin B2 and carotene, as well as a variety of trace elements and other nutrients. It also has the effects of clearing away heat, relieving summer heat, beautifying skin, lowering lipids and blood pressure. In hot weather, cucumbers are not only crisp and refreshing when eaten cold, but they are also delicious when pickled, and they remain green and delicious after several days.

Compared with pickled cucumbers and cold cucumbers, although there are a few more steps, they are not as convenient and fast as cold cucumbers. However, after a period of pickling, the cucumbers are very tasty and have a pleasant taste when eaten. The taste is more delicious and crisp than cold cucumber, which is incomparable to cold cucumber. Now let’s share with friends how to make pickled cucumbers and how to keep the cucumbers still green in color. Production tutorial

Pickle cucumber

Features: emerald green color, crisp texture, salty taste, appetizing for rice

Ingredients required

Main ingredients : 3 fresh cucumbers

Ingredients: 1 small piece of ginger, 4 cloves of garlic, appropriate amount of salt, 1 spoon of sugar, 1 spoon of sesame oil, 2 spicy millet, 1 pinch of Sichuan peppercorns

Seasoning: 2 spoons of rice vinegar, 4 spoons of light soy sauce

~~~Start making~~~

Step 1. Wash the cucumber, remove the head and tail, and then cut into small strips Put into basin.

Step 2. Sprinkle an appropriate amount of salt into the basin, mix well with your hands and marinate for 4 hours.

Step 3. During the pickling process, we will deal with the ingredients. Peel the ginger and cut into slices. Peel and slice garlic. Remove the stems of spicy millet and cut into small rings. Set aside.

Step 4. Take out the pickled cucumber, wrap it with gauze and squeeze out the excess water, and then put it into another clean basin.

Step 5. Pour the light soy sauce into the pot, add the sugar and bring it to a boil, then turn off the heat and pour it into a small basin and let it cool naturally. After washing the pot, add an appropriate amount of sesame oil, heat it, add peppercorns, fry until fragrant, turn off the heat and let cool.

Step 6. Put the ginger slices, garlic slices, millet chili and rice vinegar into the cucumber strips, then pour the cooled light soy sauce and sesame oil into the basin and mix well.

Step 7. Mix thoroughly and put it into a clean container, seal it and put it in the refrigerator. It can be eaten in two to three days. Tips for making "pickled cucumbers"

1. Choose fresh and tender cucumbers without peeling them, so that the skin will be crisper.

2. Put salt in the cucumber and marinate it for as long as possible, so that the water in the cucumber can be fully released and the finished product will have a crisp texture.

3. Adding white sugar to the cucumber can keep the color of the cucumber emerald green. Do not add dark seasonings such as dark soy sauce during the production process.

4. Cooling the regenerated soy sauce after boiling can kill the bacteria in the soy sauce and extend the storage time of cucumbers.