Cucumbers Can Still be Eaten Like This-huge and Delicious Pickled Cucumbers
1.
Refreshing, crisp, slightly sour, slightly sweet and slightly spicy, whether it is served with rice and porridge, it can easily stimulate your taste buds.
2.
To remove the flesh and cut into strips
3.
30g salt marinated for 6 hours
4.
Prepare the seasoning: soy sauce, vinegar, rock sugar, the June fresh and pure rice vinegar that I have always used in my house, I think it tastes good, you can use any brand
5.
Peel the garlic and clean up the peppers. My home does not eat spicy, so the hair is less and the seeds inside are removed. If you like spicy, you can use more peppers
6.
Slice garlic, red pepper is the same, you can also chop garlic into puree, it will have a thicker garlic flavor, personally like it
7.
Remove the water from the marinated cucumber (I squeeze it directly), add soy sauce, vinegar and rock sugar, mix well, and continue to marinate for 1 hour
8.
Take out the cucumber and squeeze the juice
9.
Pour the juice into a pot and bring to a boil. Turn off the heat when it is consumed 1/2 and let cool. After cooling, pour it into cucumbers and continue to marinate for 1 hour, then repeat the simmering again, but still consume 1/2, let cool, and continue to marinate for 1-2 hours
10.
Take out the cucumber for the third time and squeeze the juice until it is thick
11.
It looks like this, then cool it, add it to the squeezed cucumber, mix well, and it's done. Store in a sterilized airtight container, eat as you go, it can be stored for a long time in an airtight container
12.
I do a good job as a gift to my friend, so I sealed it in the box at one time, so I can give my friend Beier to save face.
13.
The pickled cucumbers are basically transparent and crunchy in your mouth! Who knows who really eats it!
