Pickled Cucumbers with Crispy Sauce
Overview
How to cook Pickled Cucumbers with Crispy Sauce at home
Tags
Ingredients
Steps
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Home-grown pollution-free green vegetables, cucumbers.
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Freshly picked green vegetables.
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There are also freshly picked green peppers.
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Wash and remove cucumbers.
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Cut the peeled cucumber into chopstick-thick strips, and cut the pepper into hob strips.
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Add a large amount of salt, mix well and marinate overnight. If it's hot, it's best to wrap it in plastic wrap and marinate in the refrigerator.
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Pour out the excess water from the pickled cucumbers and peppers, then put them in gauze bags and press them with heavy objects for a day.
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The cucumbers and peppers look dry, soft and crisp after being pressed for a day.
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Add sliced ginger and garlic.
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Boil the soy sauce, green peppercorns, and sugar in advance. Once the soy sauce is boiled, turn off the heat and let it cool. After cooling, soak the red peppers for an hour to enhance the spiciness in the soy sauce.
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Pour the pickled red peppers and soy sauce into the cucumbers and peppers.
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Add a little white wine and mix well. The soy sauce does not need to cover the cucumbers. Too much soy sauce will make it extremely salty, which will affect the flavor of the cucumber.
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Put into a glass sealed jar that has been heated at high temperature in advance.
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Cover and refrigerate.
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After marinating overnight, the pickled cucumbers can be opened and eaten.
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A plate of appetizing and crunchy pickled cucumbers is ready to taste. Whether served with porridge or rice, pasta is a good choice.
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I also packaged them in vacuum bags and gave them to friends.
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My friends were very surprised and happy when they received this pickled cucumber. This delicacy grown and pickled by yourself is a precious gift that money cannot buy.
