Sweet and sour pickled cucumber

Sweet and sour pickled cucumber

Introduction:

"This is a home-made pickle, which can be said to be a dish of" not much, not much ", but there are still some good, simple and affordable pickles that can be used for porridge, breakfast, even at the banquet. In the past, the pickle in Ancun was to wash the vegetables, throw them into the pickle jar, and pour the coarse salt in the big particles. Today, we pickle cucumbers with sugar and vinegar. This is a crisp, sweet and sour, spicy small pickle, the practice is simple and practical, cost-effective

Production steps:

Step 1: wash cucumber, green pepper and red pepper and dry them in a well ventilated place.

Step 2: Sprinkle the dried cucumber with refined salt, marinate for 3 hours, control the water and set aside, cut the green pepper and red pepper to make it easy to taste.

Step 3: pour proper amount of water into the pot and sugar.

Step 4: the ratio of cucumber and vinegar is 10:1, boil and cool.

Step 5: slice ginger and garlic.

Step 6: put cucumber, green and red pepper, ginger slices and garlic slices into a clean container, and pour in the seasoning sauce.

Seventh step: pour a moderate amount of Baijiu and salted for 7 days.

Step 8: This is a crisp, sweet and sour, spicy pickle, which is also simple and practical, with high cost performance.

Materials required:

Cucumber: 1000g

Green and red pepper: moderate

Refined salt: right amount

Sugar: 100g

Vinegar: 100g

Garlic: right amount

Ginger: moderate

Highly Baijiu: moderate

Zanthoxylum bungeanum: right amount

Precautions: 1. Pickle cucumber with refined salt to remove moisture. Pickled cucumber is crisp and tender. 2. Pickling containers should be clean and oil-free. 3. Cucumber choose the kind of cucumber sold on the market the best, low price, seedless, pickled up easy to taste.

Production difficulty: simple

Process: salting

Production time: several days

Taste: sweet and sour