The detailed method of pickled cucumber

The detailed method of pickled cucumber

Introduction:

"I went out to buy vegetables the day before yesterday and saw that cucumbers were very cheap. I thought that I hadn't eaten my hometown's pickled cucumbers for a long time in Pakistan, so I bought a lot of them and decided to make pickles."

Production steps:

Step 1: wash and dry the cucumber (remember to dry it)

Step 2: split in the middle and dig out the seeds

Step 3: then cut into small pieces

Step 4: spread a layer of cucumber and sprinkle a layer of salt. After cutting all the cucumbers, marinate them for several hours, then pour out the water, and then press the weight on the cucumbers (I used a bucket of water, I forgot to shoot) for 12 hours to kill the water.

Step 5: kill the cucumber with good water

Step 6: cut pepper, shred ginger, slice garlic

Step 7: pour the soy sauce into the pan, add sugar and bring to a boil. Let cool (be sure to cool thoroughly)

Step 8: Boil the oil in the pan, turn off the heat, add pepper, large ingredients and dry pepper after five minutes, and then let cool for standby

Ninth step: finally, pour the chopped peppers, ginger and garlic into the sauce, add MSG, Baijiu, rice vinegar, then pour the oil into the cool, stir evenly OK

Step 10: finally put the cucumber into the jar and seal it. You can eat it in three days. It tastes good.

Materials required:

Cucumber: 10 jin

Pepper: 0.5 Jin

Garlic: 0.5 Jin

Ginger: 0.5 Jin

Soy sauce: 2 jin

Salt: 1 jin

Sugar: 0.5 Jin

MSG: 0.2kg

Baijiu: 0.5 Jin

Rice vinegar: 0.2kg

Oil: 0.3 Jin

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Dry pepper: right amount

Note: Pickles in the process must not be stained with cold water, or the cucumber will rot!

Production difficulty: ordinary

Process: salting

Production time: several days

Taste: salty and fresh