1. Ingredients display: cucumber, light soy sauce, balsamic vinegar, rock sugar, dried chili
2.
Pour the light soy sauce into a small pot with no water and no oil, add rock sugar and dried chili, and slowly cook until the rock sugar melts.
3. After the rock sugar melts in the pot, pour the balsamic vinegar to turn off the heat, then set aside to cool for later use
4. When letting the sauce cool, prepare the cucumbers. Wash and dry the cucumbers. Remove all four pieces from the middle, remove the cucumber cores, and then cut them into small pieces. Cucumber cores are prone to water, and the sauce will affect the appearance and taste after the sauce. Don't waste it after cutting it off, just put it in your mouth and eat it!
5. Put water in the boiling pot, place the sliced cucumber strips in boiling water and blanch for 30 seconds after the water boils.
6. After blanching for about 30 seconds, take it out and quickly put it in cold water to cool. Repeat these two steps 5-6 three times. (Cucumbers are blanched three times, don’t omit this step, this is the key to whether the cucumbers can quickly taste and crisp)
7. Take out the cucumber that has been blanched and cooled three times, let it cool thoroughly and control the moisture, put it in an airtight jar, and pour it into the cool sauce.
8. Fasten it in an airtight jar, put it in the refrigerator and marinate for 1-2 days for consumption.
Tips:Pickled cucumbers are taken out with a clean spoon each time they are eaten. The marinade can be used repeatedly. But it's best to reheat it when you use it next time.
