Pickled Cucumber
Overview
Every year when cucumbers are on the market, I make this pickled cucumber. If you don’t have an appetite in the summer, you can pair it with this, whether with noodles, porridge, or rice, it will definitely be appetizing. The most important thing is that it is simple, so if you like pickles, you might as well give it a try.
Tags
Ingredients
Steps
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Buy fresh, tender cucumbers (generally smaller roots with thorns are more crispy).
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Clean the cucumbers and it is best to quickly blanch them in boiling water to sterilize them.
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Cut the cucumber into small pieces, add salt, mix well, and let it stand for half a day to drain.
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Then squeeze the cucumber dry.
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Put it in a clean cloth bag and put a heavy object on it for about half a day (I put a pot of water on it).
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Place the pressed cucumber in a clean container (you can taste it to see if you need to add salt later).
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Wash and dry all ingredients (ginger, garlic, sliced).
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Put the soy sauce into a pot, add brown sugar, Sichuan peppercorns, chili peppers, and star anise and bring to a boil.
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Once it boils, turn off the heat, add the ginger and garlic slices, and let cool.
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Then pour the cooled sauce into the cucumber container, pour a spoonful of white wine on it, seal it and store it in the refrigerator. It takes about two days to taste. The longer it is, the more delicious it will be. However, it is not recommended to keep it for too long. Ten or eight days will still be no problem.
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This recipe I made is basically not spicy. You can add some sesame oil or chili oil when eating to make it more fragrant.
