Recipe: Pickled cucumber

Home Cooking Recipe: Pickled cucumber

Notes:

The marinated kimchi is clean and hygienic, so don't worry about additives that you don't know and never see. This side dish is a mixture of sweet and sour, crisp, spicy and so on. It is a bit like the taste of plum. And you don't have to wait a long time to be full of food, you can also do cold cuts. Originally thought that 1600g is too much, the amount of 1000g is reduced, that is, even the soup with water to fill a liter of the lock box, who knows that it is not enough to eat, the mouth has eaten a lot, the light that is destroyed in one day Friends and friends still do according to the amount of formula. (This party was forwarded by a friend on WeChat. I don’t know where it came from. It’s really good to try it, plus the ugly photos I took, then share it)

Ingredients:

Steps:

  1. Home Cooking Recipe: Cucumber wash and dry the water and cut into strips of small thumb, mix it with salt and marinate for 5-6 hours to kill the water of the cucumber itself.

    Cucumber wash and dry the water and cut into strips of small thumb, mix it with salt and marinate for 5-6 hours to kill the water of the cucumber itself.

  2. Home Cooking Recipe: Peel the slices of garlic, wash the ginger and dry the surface of the water, prepare the appropriate amount of pepper and pickled pepper. Put the soy sauce, white vinegar and rock sugar into a corrosion-resistant container, and add the garlic slices, ginger slices, peppers and pickled peppers to the rock sugar to melt.

    Peel the slices of garlic, wash the ginger and dry the surface of the water, prepare the appropriate amount of pepper and pickled pepper. Put the soy sauce, white vinegar and rock sugar into a corrosion-resistant container, and add the garlic slices, ginger slices, peppers and pickled peppers to the rock sugar to melt.

  3. Home Cooking Recipe: Control the water after pickling the cucumber, and then put it into the juice prepared in the previous step. Mix occasionally during the pickling process, so that the cucumber is evenly exposed to the sauce. Marinate the marinated cucumbers and seasonings for about 5 hours to control the sauce. Put the filtered sauce in a wok and boil over low heat for about 5 minutes. After the sauce is cool, re-add the cucumber strip and continue to marinate for about 5 hours. Repeat 2 or 3 times and finally put the cucumber together with the sauce into the glass crisper, store it in the refrigerator freezer, and take it with you.

    Control the water after pickling the cucumber, and then put it into the juice prepared in the previous step. Mix occasionally during the pickling process, so that the cucumber is evenly exposed to the sauce. Marinate the marinated cucumbers and seasonings for about 5 hours to control the sauce. Put the filtered sauce in a wok and boil over low heat for about 5 minutes. After the sauce is cool, re-add the cucumber strip and continue to marinate for about 5 hours. Repeat 2 or 3 times and finally put the cucumber together with the sauce into the glass crisper, store it in the refrigerator freezer, and take it with you.

Tips:

In fact, I found that the cucumber that had been killed in the water was put into the sauce. It was delicious the next morning. No need to filter the sauce and cook again. It was just salty and cooked. It was really pickled.


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