In terms of pickling methods, there are fresh cucumbers pickled in whole strips, dried cucumber strips pickled, directly pickled in the sauce vat, and unopened small cucumbers pickled, etc. In terms of taste, there are fresh and salty, spicy, sour and sweet, sour and salty, shrimp oil, sesame oil and so on.
No matter which flavor or pickling method is used, the fragrant taste and crisp texture of the cucumber must remain unchanged, so that it can be considered a good pickled cucumber.
In the Northeast, pickles have a very high status on people’s dining tables. Many people even cannot eat without pickles at every meal. As a gluttonous professional, I also like to eat pickles, and I also like to pickle pickles. I have many bottles and jars at home, and I have to have two small pickles plates with every meal, which can be eaten with wine and rice.
Now that I have said so much, let me introduce you to a method of pickling cucumbers that you can try.
Ingredients: 10 pounds of fresh water cucumber (dark green and slender, short, thick and light green dry cucumbers cannot be used), 100ml of soybean oil, 1000ml of seafood soy sauce, 100g of sugar, 50g of salt, 20g of MSG, fresh ginger 1 catty (cut into small pieces), 1 catty garlic clove, 1 catty coriander, 2 catties red pepper, 5g Sichuan peppercorns
Marining method:
1. Wash the cucumber and add Blanch it in boiling water and put it on a grate to cool.
2. Heat the soybean oil in the pot until it smokes. Turn off the heat and let it sit for 10 minutes. Sprinkle the Sichuan peppercorns into the oil and continue to let it sit until the oil is warm. Pour in soy sauce, salt, Sugar, MSG, mix into marinade.
3. Prepare a clean bottle, scald it with boiling water to sterilize the inside, put cucumbers, peppers, ginger cubes, garlic, and coriander in one layer at a time, and pour a tablespoon of marinade into each layer. juice until filled.
4. Press the pickles with a washed and sterilized stone, cover them and put them in a cool place. If it is summer, put them in the refrigerator and let them marinate for about 15 days.