Eat Cucumbers Differently in The Cucumber Season-homemade Spicy Pickled Cucumbers
1.
Clean and drain the cucumbers, cut them into lumps with a knife, and pickle them with some salt.
2.
When pickling, you can press heavy objects on the cucumber, which is more conducive to horizontal pickling. Pour out the marinating water after about half an hour and continue marinating.
3.
Bake the white sesame seeds over a low heat and set aside.
4.
Cut the dried chili diced into pieces and set aside.
5.
Add spicy fresh seasoning when the cucumbers are marinated until they become less wilted.
6.
Add a small amount of pepper.
7.
Add minced chili.
8.
Add soy sauce, if you like dark colors, put more, and if you like light colors, put less.
9.
Add a tablespoon of white vinegar or rice vinegar.
10.
Add a tablespoon of white vinegar or rice vinegar.
11.
Add roasted white sesame seeds.
12.
Add a little MSG, if you don't like it, you can leave it alone.
13.
Stir well, put it in a fresh-keeping bowl, put it in the refrigerator overnight, and eat. Just drizzle a little sesame oil or chili oil when eating.