Summer Pickled Cucumbers
by Xiu Xiu Xiu
Favorite
Difficulty
Normal
Time
15m
Serving
2
Best with white porridge
1. I bought a box of cucumbers like this, it can be used in all kinds
2. Wash the cucumbers (don’t dry them). Because they are fruit cucumbers, cut them into two sections. Cut each section into four pieces. Cut the other cucumbers according to your preference. Cut into strips and rounds are OK. After cutting, sprinkle salt in the basin. Just a proper amount, a small amount, too much, it will be salty, mix thoroughly by hand, marinate for about an hour, the cucumber will be juiced and soft, then rinse with water and set aside
3.
In the process of pickling cucumbers, boil a pot of light soy sauce (without the amount of cucumber), put pepper and appropriate amount of sugar in the light soy sauce, boil and let cool.
Later, I cut a little red green pepper and garlic. These will not affect the flavor of the soy sauce. After cooling, pour the cucumber (I used a small pot) and pour a little white wine. You can eat it in a day or two. When it gets salty (normal soy sauce is actually very salty), take the cucumber out and put it in the bottle, put it in the refrigerator, and eat as you go.
There are also some ways to pour oil on it. I have tried it before, and I feel that the container will become oily.
4. The effect of marinating for a day
5. I prefer to cut it when I eat it and mix it with sesame oil
Tips:After the cucumber is eaten, the soy sauce can be used to make pickled cucumbers or cooking. It is recommended to use it up as soon as possible after cooking it again, otherwise it will be spoiled
