Pickled Cucumber
by Love braised pork
Favorite
Difficulty
Easy
Time
2h
Serving
2
As an old Beijinger, pickles are a must for porridge, and even some families have a stack of pickles on the table anytime. There are many varieties of pickles in the old brand, but my family only likes pickled cucumbers, which have a squeaky texture. It’s very crispy, but as the price of pickles is getting better and better, it’s already much more expensive than meat, so I started researching and making it by myself. After experimentation, I came up with a formula that is very delicious, suitable for salty, and good taste It's crispy and squeaky when chewing, it's a must for porridge!
Speaking of it, the pickle factory must have special cucumber varieties. What do I use? Now my family grows a lot of autumn cucumbers by myself. I use this color, light green and short autumn cucumbers to make. The green cucumbers you bought are fine, but I think the stubby ones are better in terms of taste.
There are two tips for making pickled cucumbers. The first is that cucumbers must be removed. Cucumbers are especially good for soup, which affects the appearance and taste. Another thing to note is that the pickled cucumbers must be dried and dried. Soak it in soy sauce, it will taste crispy and squeaky. If the weather is bad, it will not be bad for the cucumber after drying for a long time. I will use the electric fan at home. I will not be afraid of it after blowing it for a few hours Don't wilt, as long as you achieve these two points, and then make the ratio of soy sauce better, if you don't believe it, it's not delicious, it's really not worse than a big-name pickle factory.
I use this kind of light-colored stubby autumn cucumber, which I grow at home. If this kind of cucumber grows older, the seeds are very big and the taste is not good, so I removed the seeds. This cucumber has another advantage, which is Thick skin, this is very effective for making pickles, if you don't believe it, try it! But if you want to say that my teeth are not good and I love the tender taste, then you can use that kind of green cucumber, but you have to remove the flesh. "
Speaking of it, the pickle factory must have special cucumber varieties. What do I use? Now my family grows a lot of autumn cucumbers by myself. I use this color, light green and short autumn cucumbers to make. The green cucumbers you bought are fine, but I think the stubby ones are better in terms of taste.
There are two tips for making pickled cucumbers. The first is that cucumbers must be removed. Cucumbers are especially good for soup, which affects the appearance and taste. Another thing to note is that the pickled cucumbers must be dried and dried. Soak it in soy sauce, it will taste crispy and squeaky. If the weather is bad, it will not be bad for the cucumber after drying for a long time. I will use the electric fan at home. I will not be afraid of it after blowing it for a few hours Don't wilt, as long as you achieve these two points, and then make the ratio of soy sauce better, if you don't believe it, it's not delicious, it's really not worse than a big-name pickle factory.
I use this kind of light-colored stubby autumn cucumber, which I grow at home. If this kind of cucumber grows older, the seeds are very big and the taste is not good, so I removed the seeds. This cucumber has another advantage, which is Thick skin, this is very effective for making pickles, if you don't believe it, try it! But if you want to say that my teeth are not good and I love the tender taste, then you can use that kind of green cucumber, but you have to remove the flesh. "
