Pickled Cucumber

Name: Pickled Cucumber
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 pieces Cucumber; 4g salt; Some Vegetable oil; 1/2 Dried red pepper; A teaspoon pepper; A tablespoon Sugar; A petal garlic; 2 tablets ginger; Some Soy sauce; a little Rice vinegar

by Yoha Kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

A very simple pickle, the cucumber is cut with a knife, which is easy to taste and can be eaten in a short time. "

Pickled Cucumber

1. Wash the cucumbers, cut them into slices, but don’t cut them off,

2. Cut into a section about 4 cm;

3. Add a spoonful of salt to make the pickling taste evenly; a spoonful of salt is about 4 grams;

4. Put an appropriate amount of vegetable oil in the wok, add dried red pepper and Chinese pepper, burn until the dried red pepper changes color, add soy sauce, sugar, and a little rice vinegar;

5. Bring to a boil until the sugar melts, turn off the heat and let cool;

6. Pour out the water from the pickled cucumbers, put them in a bottle, and add sliced garlic and ginger;

7. Pour the cold soy sauce into the bottle,

8. Cover and leave for 2-3 hours before eating.

Tips:
Pickled cucumbers can control the moisture. There is no need to drain or squeeze the moisture. The soy sauce will continue to leak water. If you like spicy food, add more chili.