Pickled cucumber is one of the common snacks in summer. Many people like to have an appetizing bowl of pickled cucumber in hot summer. And how to make pickled cucumbers delicious and crisp? Here is a simple formula.

First, prepare fresh cucumbers and wash the impurities on the surface with clear water. Then, cut a few knives on the surface of cucumber to make the marinade penetrate into cucumber more easily. Next, put the cucumber into a pickling container, add appropriate amount of salt and sugar, and stir well. Finally, add vinegar and a little ginger to make the cucumber more refreshing.

After completing the above steps, put the pickled cucumber in the refrigerator for at least a few hours, or even one night. This pickled cucumber not only retains the sweetness of cucumber, but also removes the astringency of cucumber, making it more delicious.

In a word, the key to pickling cucumber is the combination of salt, sugar and vinegar, as well as the curing time and temperature. According to the above recipe video steps, I believe everyone can easily make crispy and delicious pickles, enjoy the coolness and add points to health.

Cucumber, an annual creeping or climbing herb of Cucurbitaceae. Stems and branches are elongated, furrowed, thick white, with thin tendrils and slightly rough petioles. Leaf blade broadly ovate-cordate, membranous, lobes triangular, dentate. Monoecious.

Male flowers: constant flowers clustered in leaf axils; Pedicel slender, puberulent; Corolla yellow-white, oblong-lanceolate corolla lobes. Female flowers: solitary or sparsely clustered; Pedicel stout, pilose; The ovary is rough. The fruit is oblong or cylindrical, yellow-green at maturity and rough on the surface. Seeds are small, narrowly ovate, white, borderless, and both ends are nearly acute. Summer flower and fruit period.