Summer is the season when a large number of cucumbers are on the market. At this time, cucumbers are crisp, juicy and cheap. It's much healthier to buy some cucumbers and cook pickles yourself than to buy affordable ones.

today, I will introduce the simplest way to pickle cucumbers. Just wash and dry cucumbers and marinate them in soy sauce for a few hours before eating. The prepared cucumber pickles are crisp and rich in sauce, appetizing and serving. The most worrying thing about making your own pickles is nitrite. I will teach you a small way to reduce nitrite. When making pickles, put some peppers or garlic in it. The vitamin C contained in peppers and garlic can reduce the production of nitrite.

materials: 1g of cucumber, 5g of soy sauce and 25g of oil. Sugar, garlic, fresh pepper, star anise and pepper.

1. Choose the cucumber buttons produced by this vegetable farmer in the garden. This kind of cucumber is crisp and easy to taste when pickled, and generally sells for one yuan a catty in the market. Wash the cucumber with clear water and put it in a cool and ventilated place to dry the surface moisture.

2. Wash and slice ginger, peel garlic and cut it into thick garlic slices. Adding a little ginger and garlic to braised dishes can not only enrich the taste, but also reduce the production of nitrite.

3. Wash the fresh pepper, dry it in water and slice it. Pour cucumber, pepper, ginger and garlic slices into a clean vegetable basin without raw water.

4. Pour soy sauce into the pot and bring it to a boil. You only need soy sauce to season the braised dishes without adding salt separately.

5. Let the cooked soy sauce cool, then pour it into the dish basin and stir it evenly with chopsticks.

6. Pour the oil into the pot, heat the star anise and pepper, let it cool, pour it into the vegetable bowl, sprinkle with appropriate amount of sugar and mix well.

after mixing well, put the vegetable basin in the shade, marinate it for 5 or 6 hours and then take it out to eat. You don't need to add salt to make braised vegetables, and you don't need to kill water with salt in advance. The cooked braised vegetables are crisp and delicious, and have a strong cucumber fragrance. When eating, use clean chopsticks without raw water to pick them up. This method is also suitable for pickled peppers, ginger, tender beans and so on.