German pickled cucumber
German pickles are famous, so what is German pickles?
German pickled cucumber is a simple home-cooked dish with cucumber as the main ingredient. When cooking, choose fresh cucumber without skin damage, wash it, drain the water, and the whole cleaning and pickling process is free of oil. Gently put the cucumber into a clean container, cover it with a safety film and put it in the refrigerator for later use. Find a clean pot, put water and pickling auxiliary materials (except vinegar) into the pot and boil. After the salt water is completely cooled, pour in apple vinegar, mix well, cover it with a safety film, put it in the refrigerator and refrigerate it with cucumber for 24 hours, so that the temperature of salt water and cucumber is equal.
Find a clean glass bottle and steam it for 10 minute. After cooling, put fennel on the bottom of the bottle, gently and neatly code the cucumber, and try not to scratch the cucumber skin. When bottling cucumbers, pay attention to neat yards and tight plugs. If necessary, press the cucumber with some heavy objects to prevent the cucumber from floating in the pickling process. Pour the brine into the bottle. The brine must submerge the cucumber and seal the bottle.
How to make pickled cucumber fragrant and crisp
Pickled pickles need to be crisp to taste good, so how can pickled cucumbers be cooked well and crisp?
Pickled pickles want to taste delicious, and the choice of ingredients is also very important. Choose neither old nor tender, neither too fine nor too thick, and choose the kind that is neither thick nor thin. Picked cucumbers are the best, and the more tender they are, the more delicious they are. Cucumber is generally washed, cut into cylinders of equal length, cut in the middle and cut into strips. Don't be too thin, try to be even. Be sure to choose an oil-free basin, which is oil-free from washing to shearing.
Put soy sauce, vinegar and sugar in a large pot, and stir when cooking, not too strong. After all the sugar is melted, turn off the fire, add monosodium glutamate and stir well. After cooling, add cucumber strips, ginger slices, garlic slices, white wine and pepper slices with good water control, and grab them evenly with gloves. Don't think that if the sauce is less, the pickled cucumber will come out. After the pickling is completed, take the safety box for subpackaging or put the pickles in the pickle jar for sealing. This kind of pickled cucumber is also very common. Compared with the first one, it saves more time, and the flavor is very different. It's brittle and should be sealed. The cucumber made in this way is crisp, tender and green, refreshing and delicious.
How to pickle pickled cucumber
Pickling pickled cucumbers requires a process, so how to pickle pickled cucumbers?
Wash the cucumber first, then cut it into strips, put it in a pot, add two spoonfuls of salt and pickle it 1 hour. Add 700 ml soy sauce to the pot, then add 150 ml mature vinegar, 80 g sugar, 3 g pepper and aniseed. Then turn on a small torch to boil the sauce, turn off the fire after the sauce is boiled, and let the sauce cool naturally for later use. Then take out the pickled cucumber, control the moisture, cool it on the steam grate and let it stand for half an hour.
Then pour the cool cucumber into the pot, prepare a small piece of ginger, clean it, slice it and put it on the cucumber. Prepare 2 heads of garlic, then cut the garlic into garlic slices and put them in the cucumber pot with ginger slices. Finally, pour the cooked sauce into the cucumber basin, seal it with plastic wrap and put it in the refrigerator for one night to eat. The pickled cucumber made in this way is crisp and tender, especially delicious, and will not go bad after being put for a long time.
What vinegar is used to pickle cucumbers?
Pickling pickles needs vinegar to be successful, so what vinegar should be used for pickled cucumbers?
Pickled cucumber with vinegar is better. First, two cucumbers, a handful of parsley, a few shallots, five garlic and two peppers. Wash the cucumber, remove the roots, then cut the cucumber skin into tiger skin to taste better, and then cut it into small pieces.
Slice coriander, diced onion with shallots, sliced garlic, sliced red pepper, and prepare some diced pepper. Put the cucumber in the pot, sprinkle a little salt, marinate it first, heat the oil in the pot, pour in the pepper and stir-fry until fragrant, then take it out, put all the chopped green onion, garlic slices, coriander and pepper in the pot and stir-fry until fragrant, and then add a spoonful of oyster sauce. Pour a little old vinegar, be sure to use old vinegar and a little soy sauce, continue to boil, pour the boiled seasoning directly into the cucumber basin, stir well, and then put it in the refrigerator for a period of time, which will taste better.