Introduction to how to make pickled cucumbers
Pickled cucumbers are a kind of pickled vegetables in Changbei. Changbei is located in the alpine cold, and green vegetables do not grow well in winter. In the past, local residents regarded it as a good harvest season. Harvested cucumbers, cowpeas, etc. are pickled in salt water to make kimchi, which is enjoyed in winter and has the effects of beautifying, losing weight, and lowering blood lipids. Below is an introduction to how to make pickled cucumbers that I have compiled. Let’s take a look. How to pickle cucumbers 1:
Ingredients: 10 pounds of cucumbers, appropriate amount of chili peppers, 1 pound of seasoning salt, 3 bags of soy sauce, appropriate amount of MSG, appropriate amount of ginger, appropriate amount of garlic, a little pepper, half a pound of white sugar, and a little white wine
Method:
1. Ten pounds of cucumber, cut into strips.
2. Sprinkle one pound of salt after cutting. If you make a small amount, just reduce it according to this proportion. Don’t worry about the saltiness. The purpose of adding salt is to force out the water in the cucumber. The salt will Most of them flow away with the water.
3. Mix the cucumbers sprinkled with salt evenly, press it with a heavy object, and squeeze out as much water as possible from the cucumbers.
4. Prepare ginger, garlic, and chili pepper according to your own taste, set aside for later use in the morning.
5. Put three bags of soy sauce and half a pound of sugar into the pot together. When the soy sauce boils and the sugar melts, turn off the heat, find a container, pour it in and let it cool.
6. Get up the next morning, add cucumber, ginger, garlic, and pepper to the cool miso soup in sequence, and mix well.
7. Add white wine (must be added, it tastes very good) and a little MSG (you can leave it out if you don’t like it).
8. Put a pot on the fire, add oil, add a little pepper after the oil is hot, wait until the oil temperature is close to room temperature, pour it on the soaked cucumbers, and you're done. Method 2 of pickling cucumbers:
Ingredients: appropriate amount of cucumber, 1 glass bottle, appropriate amount of sesame oil, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of vinegar, appropriate amount of lemon, appropriate amount of garlic, appropriate amount of sugar, appropriate amount of chili powder
Method:
1. Place chopsticks on the cutting board and cut the cucumber together.
2. When cut like this, the cucumbers are connected and will not be disconnected. They have a crisper texture than the pickled ones cut into slices, and there is no need to cut them too thin.
3. After cutting the cucumber, mix all the seasonings and stir evenly. You don’t need to put too much cooking wine. You can also put less lemon vinegar.
4. Put the cut cucumbers into the washed glass bottles. The cucumbers broke because they were lazy and not tough enough when cutting.
5. Pour the prepared juice into the bottle.
6. Seal the mouth of the bottle with plastic wrap and cap tightly.
7. The next thing to do is to shake it every once in a while, and then turn the bottle upside down every two or three hours (you can eat it the next morning if you make it the night before).
Tips for pickling cucumbers:
1. Keep shaking to make the cucumbers more flavorful and pickled. Because the seasoning does not spread over the cucumbers, the back and forth allows the seasoning juice to mix with the cucumbers. Cucumber contact.
2. Cover with plastic wrap so that the seasoning in the bottle does not come into contact with the cap when shaking, because the vinegar in the seasoning will oxidize the iron cap.
3. Cucumbers will release water after being pickled, so don’t put too much sauce.
4. Seasonings can be added according to personal taste. Some people like it to be sour, just add more vinegar, and if they like it spicy, add more chili pepper.