Homemade pickled cucumber

Homemade pickled cucumber

Introduction:

"Sour cucumbers are crispy and clear, which can relieve greasy and help digestion. They are used in the famous thousand island sauce, and more in Western salad sauce."

Production steps:

Step 1: wash the cucumber, cut off two heads, sprinkle two spoons of salt, the spoon in the picture is 2G, use two spoons;

Step 2: pickle the cucumber for about two hours;

The third step: all the ingredients except Baijiu, all poured into the small pot.

Step 4: bring to a boil in a small pot and let cool;

Step 5: control the water content of pickled cucumber;

Step 6: put the cucumber in a glass container, pour the seasoning, cover the cucumber, store it at room temperature for about one day, and then store it in the refrigerator for a long time;

Step 7: in about three days, it's edible.

Materials required:

Cucumber: 600g

Salt: 4 g

White vinegar: 250g

Fine granulated sugar: 40g

Garlic braid: 2 petals

Chinese prickly ash: 1 / 2 spoon

Fragrant leaves: 2 pieces

Red pepper: one

Highly Baijiu: a little

Note: it is recommended to use tools without oil and water to avoid deterioration.

Production difficulty: simple

Process: salting

Production time: 10 minutes

Taste: sour and salty