Pickled cucumber this dish, you need to prepare millet chili, pickled peppers, garlic cloves, ginger, dried chili pepper segments and other ingredients, after pickled cucumber fresh spicy crisp, eat extraordinarily good taste, a small dish of pickled cucumber with a bowl of white rice, is a very perfect meal. Here is how to share the home version of pickled cucumber with you.

Pickled cucumber ingredients are simple, the practice is a little complicated

Cucumber, we have to choose water cucumber, can not choose dry cucumber, because dry cucumber water is bigger, after pickling will not be very crisp. Cucumber try to choose the top flower with thorns, soak in warm water, soak for a while, take out the skin without having to use a spatula, directly cut the cucumber into a length of about four centimeters long, the specific method of cutting is also very simple, that is, the cucumber is first cut into three to four large segments, and then cut the large segments from the center, and then cut each segment into small strips can be. Next, we put the cucumber strips in a basin and pour in a small half bag of salt to kill the moisture. Next, we have to prepare the marinade for the cucumbers, get a deeper pan, pour in a small amount of cooking oil, then put the ginger slices and the dried chili pepper segments into the pan and pop the aroma, remember to put only these two, then put in at least three sachets of soy sauce, bring it to a slight boil over medium heat, then put in a few tablespoons of salt, then top it up with three tablespoons of sugar, use a spoon to cook the soy sauce until it is bubbling, then we pour it into a large bowl, put in the large green onion segments, garlic slices, millet chili rings, and shredded green and red chili peppers.

To pickle cucumbers crisp and delicious, it is critical to seize the pickling time

Pickle cucumbers for about a week or more, we pulled the cucumber strips out of the brine, slightly squeezed the water out of them with our hands, and then placed the cucumbers in a sealable glass jar, cooled the sauce, and then poured the sauce into the jar, about eighty percent of the jar, making sure that the cucumbers are covered is almost done. Next, seal the jar and let it marinate in the refrigerated layer for a week or more until the cucumbers turn colorful and jerky, then you can serve them. It is important to note that the cucumber must be salted first to kill the water, otherwise it will easily come out of the soup when it goes into the jar. In addition, when we make the sauce, the soy sauce should be warmed up with fire first, so that the sauce will have a sense of oil flavor. Make sure to put more soy sauce because it will color the cucumber. Also, pickled peppers and millet chili are a must for the savory and spicy taste of the pickled cucumbers.

Pickled cucumber tastes crunchy and salty, with a heavy soy sauce flavor and a sense of cucumber freshness, with a bowl of rice porridge and a steamed bun, it's a great breakfast.