Korean Pickled Crispy Cucumber
1.
Wash the cucumbers and carrots and cut them into small slices. The cucumber I chose is Cucumber Niuniu. You don’t need to cut into slices. Use a toothpick to poke small holes for salt.
2.
Sprinkle salt, stir the cucumber and carrots to fully add salt. Leave it in the refrigerator to marinate for about an hour to control the water. You can taste the saltiness.
3.
Pour garlic and ginger into puree, cut apples and pears into cubes and mash into puree, stir together, add sugar and green onions.
4.
Layer 2 and layer 3 to marinate. It is best to use a glass fresh-keeping bowl, and all containers should not be oily. Put it in the refrigerator and eat it in about two or three hours. Of course, the taste will be better the next day, crisp and refreshing, very suitable for porridge!
