Pickled Cucumber

Name: Pickled Cucumber
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 550g Cucumber; 30g crystal sugar; 25g Red chili; 10g ginger; 35g White garlic; 5g Cinnamon; 4g Bay leaf; 4g pepper; 2 capsules star anise; 4g Soy sauce; 60g salt; 25g Cooking oil

by Sweet talk

4.6 (1)

Favorite

2

Difficulty

Easy

Time

2h

Serving

3

This time of the year is the season of gnawing cucumbers. The stalls of the vegetable vendors are filled with crispy fresh cucumbers. You must buy three or two cucumbers every day. In addition to raw gnawing, they are sometimes fried or cold. It tastes the same every day, so I wanted to change the way of eating it-pickled cucumbers, pickled cucumbers are more delicious than patted cucumbers, and their crispy taste remains unchanged.

Pickled Cucumber

1. Clean the cucumber and cut into long strips

2. Add 50g of table salt and mix well

3. Rock sugar, white garlic, red pepper, ginger for later use

4. Spice spare

5. Add water, dark soy sauce, rock sugar, bay leaves, star anise, cinnamon, and Chinese pepper to a pot and boil water together. Bring to a boil on high heat. Turn to low heat and boil until it tastes out. Let it dry and set aside