Cucumber Pickles

Cucumber Pickles

1. Cucumbers (both dry cucumbers and water cucumbers are fine) 2000g take care of them and wash them for later use

2. Cut the cucumber into small strips and sprinkle with salt. Turn it up and down and sprinkle with salt. Stir evenly. After half an hour, the water will start to flow out. Pour out the water.

3. Find a basin that can leak and continue to control the water.

4. Find a heavy object and press it down to better control the moisture.

5. Pressing and controlling the water for a day and a night is almost the same.

6. Put 500 grams of light soy sauce, 50 grams of white vinegar, a tablespoon of sugar, a little dried chili in the pot, and boil them together for 2 minutes. Let cool for later use.

7. Prepare the closed restaurant, put a layer of ginger slices at the bottom, then put an appropriate amount of cucumbers with controlled moisture, put another layer of flat garlic cloves, and then put another layer of cucumber on top, another layer of ginger slices, and another cucumber Full.

8. Pour the cool juice into an airtight jar filled with cucumbers.

9. The juice should be minced cucumber.

10. Once installed, put it in the refrigerator and eat it the next day.

11. Take out a little bit and eat a little bit, which can be stored for a long time.

Tips:

Dry cucumbers or water cucumbers are fine. I didn't buy water cucumbers so I used dry cucumbers, but you have to buy smaller cucumbers as small as possible.