Refreshing pickled cucumber
Overview
Facing the warm wind and sunshine of spring, people's mood will be bright. It's still early to pickle the young ginger, and it's the season for the prickly-topped cucumbers to go on sale. As an ingredient that is available all year round, cucumber is one of the most common and most consumed seasonal vegetables on the table. However, after the cold winter, in spring, these crisp and fresh cucumbers have a special fresh taste in spring. Therefore, before spring comes to an end, it is essential to make these refreshing and crisp little pickled cucumbers several times. It is simple to make and is an indispensable table side dish.
Tags
Ingredients
Steps
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Prepare the required ingredients, and choose fresh and tender peppers and cucumbers.
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Wash the cucumbers, dry them with kitchen paper, and cut them into evenly-thick cucumber segments.
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Add two tablespoons of salt, spread it evenly with your hands, then cover it with plastic wrap and marinate it in the refrigerator overnight. When you take it out after 8 hours, a lot of water will precipitate.
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After the cucumbers are completely out of water, the pickled texture will be crisp.
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Ginger slices, garlic slices and washed Chaotian pepper, add 1 handful of rock sugar.
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Add 1 tablespoon of dark soy sauce, 2 tablespoons of light soy sauce, 2 tablespoons of white vinegar, add an appropriate amount of water, add 50 grams of pickled peppers, and add cucumber segments. Here we put the soup and cucumber into a clean sealed jar, which can be stored for a long time. If you make less, you can put it in an enamel pot like Hua'er, cover the surface with plastic wrap, and refrigerate it for 2-3 days, so that the cucumbers will be pickled quite delicious.
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Hot and sour, crispy and refreshing, it is an indispensable side dish for soaking in porridge, serving with porridge, or taking a small box of this when going out for an outing.
