Cucumbers are a common vegetable in our lives. In today’s vegetable markets, cucumbers can be seen everywhere all year round. In ancient times, if you wanted to eat cucumbers, you could only wait until summer. If you encounter cucumbers in early spring or cold winter, then It’s really a luxury, unless you were born among emperors. Nowadays, living standards have improved. Off-season vegetables are available, and they are not expensive. In late autumn every year, the weather gets cooler. Pickling some small pickles can extend the shelf life. , are not afraid of spoilage, and pickled cucumbers are naturally the first choice. They are crisp and refreshing, and are most suitable for eating with rice.

What people often say about pickled cucumbers does not mean the same thing. One is to pickle the whole cucumber and put it into a sauce vat. It is a large-scale operation and is suitable for occasions with many people. The process is a bit long. Slicing and marinating is suitable for family operations. You don’t need to cut too much at one time, just three or two sticks. It can be eaten in a short time. You can also add cucumber slices to the marinade after eating and use it repeatedly. It can be eaten with rice porridge in the morning, every day You won’t get tired of eating it.

Today we will share a home-style recipe for pickled cucumbers. Now that the weather is cold, you are not afraid of spoilage and the shelf life can be extended. The operation is very simple and you can eat it in just two hours. You don’t have to wait a week. In half a month, you can cook and eat whatever you want, and you will know it immediately. If you like it, come and learn it.

Ingredients: cucumber, star anise, cinnamon, bay leaves, garlic, ginger, Sichuan peppercorns, dried chilies

Seasoning: light soy sauce, salt, sugar

1. Prepare a few fresh cucumbers. Today’s cucumbers are basically greenhouse vegetables. Even so, they should be carefully selected. The younger the better, the crisper the better.

2. Clean the cucumber, cut off both ends, and then cut it into slices. It is not good if it is too thin or too thick. The thickness should be the same as a one-yuan coin. You can make perfect, and you can master it after cutting it for a while.

3. Prepare a basin, put the cucumber slices in, sprinkle with half a spoonful of salt, stir evenly, and squeeze out the moisture inside the cucumber. This step must be done, "killing water" is the crispiness of the cucumber. The key to coolness is to marinate for half an hour.

4. Take advantage of this time to prepare the auxiliary ingredients, 2 star anise, 2 dried chili peppers, 3 garlic, 3 slices of ginger, 3 slices of bay leaves, 30 peppercorns, if the number of cucumbers If there is more, you can increase the ingredients as appropriate. If you like spicy food, add more chili peppers.

5. Put all the auxiliary ingredients into a basin, then pour in 200 ml of light soy sauce and 1 tablespoon of sugar. After stirring evenly, add half a bowl of water to dilute the concentration of the light soy sauce to avoid overdoing it. Salty, too salty and not tasty.

6. Prepare a wok with no water or oil. Pour in the sauce. Leave out the ginger and garlic slices. Bring to a boil over high heat and then reduce to low heat. After boiling for one minute, turn off the heat. Now The sauce is very hot, so don't worry about it yet and set it aside to dry.

7. After waiting for about seven or eight minutes, the sauce is almost cold. Pour it into a small basin. At this step, add ginger slices and garlic slices, stir evenly, and continue to dry for a while.

8. After finishing the above, the cucumbers are almost pickled. Control the water content, there is really a lot.

9. Find a clean filter cloth, pour the cucumber into it, seal it, and squeeze it hard to remove the excess water inside the cucumber. The cucumber will become very wilted at this time. These are normal phenomena and do not affect consumption.

10. Finally, pour the cucumber into the sauce, stir evenly, cover with a layer of plastic wrap, let it sit for 2 hours, and then you can eat. The method is simple, convenient and fast, and suitable for novices. .

1. When choosing cucumbers, cucumbers that are particularly smooth and beautiful are not good. They are definitely abnormal. Cucumbers with different rules are normal. In short, the tenderer the better.

2. When pickling cucumbers, be sure to remember to remove the water, usually half an hour is enough. This is the key to crispy cucumbers. Many people do not pickle them well and may ignore this step. .

3. Now is the autumn and winter season. The weather is getting colder. You can eat it for several days once you make it. You can make it and eat it as you like. It is not recommended to make a lot at one time. The sauce can be reused twice.