Name: Pickled Cucumbers
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 750g Cucumber; 15g salt; 100g crystal sugar; 100g Vinegar; 500g Soy sauce; 2 capsules Aniseed; 1 small handful pepper; Some chili; 1 piece Young ginger; 1/2 head garlic; 2 tbsp White wine

Pickled Cucumbers

by Sago Fiona

5.0 (1)

Favorite

Difficulty

Easy

Time

24h

Serving

The autumn breeze started and the sky became cold. After a summer of silence, the appetite was fully recovered. I feel very good appetite. Ordinary people eat stewed meat, white meat, red stewed meat, meat dumplings, stewed chicken, stewed duck, braised fish and so on. I want to eat everything I see. But it's good, what should I do if I eat too much oil and nausea. Too uncomfortable. Although Tieqiu fat reserves calories, you shouldn't eat sea sap, otherwise it will hurt your stomach and your body and grow flesh. Eat less big fish and big meat, and whole grains are good for you. Occasionally porridge and small dishes, I feel refreshed throughout the year, I like to pickle some small pickles from time to time. When I have no appetite, I have a bowl of porridge, which is very refreshing. Cucumbers and carrots are the ones I pickle most often. The pickles made this way are crunchy and delicious. Some people say that my pickled cucumbers are not crispy at all. It may be that you are lazy and have omitted a step.
Wanting to make the pickled cucumber crunchy is actually very simple, but it takes a little longer. Please follow along.

Pickled Cucumbers

1. Remove the stalks and pinch the cucumbers, wash and dry them. Pour in an appropriate amount of salt, grab it with your hands, and marinate for about 1 hour to remove the water inside.

2. After marinating, drain the water, take out the cucumbers, spread them on the grate, and let them sit in the shade for one day. This step must not be omitted. This is the key to making cucumbers crunchy. I added some carrot sticks together and did the same.

3. Prepare various ingredients. Ginger is best to use tender ginger, sub-ginger. Don't slice, cut into pieces and marinate together. This tastes very good. The ginger is marinated and sliced and it is also very delicious.

4. Boil the marinade, pour 100 grams of vinegar, 100 grams of rock sugar, 500 grams of soy sauce, 2 aniseed, 1 small handful of Chinese pepper, appropriate amount of chili, boil on low heat until the rock sugar melts, turn off the heat and let cool.

5. Take a clean airtight jar, put the dried cucumbers and carrots in it, and cover with minced garlic. Zijiang. Pour in the cold marinade. Pour 2 tablespoons of white wine. Close the lid and shake it to make it even. Put it in the refrigerator or in a cool place. You can eat it the next day. By the third day of marinating, the taste is perfect.

Tips:
Paired with a bowl of porridge, super refreshing and delicious. The addition of white wine will also make cucumbers more crisp and refreshing.