By amethyst

Ingredients:

2 kg of cucumber and 2 pieces of persimmon pepper

Cooking steps:

Step 1. Wash cucumber and dry it in water

Step 2. Cut it into small strips and add appropriate amount of salt to kill water. Marinate for 4 hours.

step 3. there are ready-made green peppers and carrots at home, and they are washed and added.

step 4. turn it over several times in the middle to let the salt fully penetrate.

step 5. pour in soy sauce, soy sauce, vinegar, sugar and garlic, and bring to a boil, then add ginger and garlic, dried pepper, pepper and fermented soybean. Boil and cool for later use.

step 6. pour it into the squeezed cucumber with more juice, preferably without vegetables. If the taste is heavy, you can add some millet spicy. Soak for one night and you can eat it. Do more, you can use sterilized glassware to pack it, and you don't need to refrigerate it in cold weather, just put it on the balcony. If the temperature is high, try to keep it in the refrigerator.

Cooking tips:

You don't have to choose ripe cucumbers in the first step. Cucumber handles are also an option. Although they are a little dry when eaten, the pickled cucumber is absolutely delicious.

the second step is to clean the cucumber and cut it into sections, and add a lot of salt (which can be adjusted according to personal taste) or other vegetables suitable for pickling, so that the flavors of vegetables can blend with each other.

the third step is to cover things and leave them overnight, so that cucumbers can absorb enough salt.

the fourth step is to pour vinegar, which is subject to covering cucumbers. the fifth step is to seal cucumbers with plastic wrap and put them in the refrigerator for long-term storage in summer.