pickled cucumber

Overview

Home-made, the pickled cucumbers made in this way are crispy and full of juice inside. They are also easy to store. They will stay green for a year when stored in a sealed jar and will not go bad. Moreover, when you drink porridge in the morning, add some pickles. It is light and refreshing and very good. Family members with salty tastes can try it

Tags

• side dishes
• home cooking
• big red pepper
• cucumber
• liquor
• oil
• onion, ginger and garlic
• sesame
• sichuan pepper aniseed
• vitamy light soy sauce
• fragrant leaves
• salt

Ingredients

Steps

1. 1 Wash the cucumbers several times, then pickle them with salt and marinate them for 12 hours

   

2. 2 Spare accessories for knife modification

   

3. 3 Wash the pickled cucumbers and control the water

   

4. 4 Add oil to the pot, add dried red chili peppers, and sauté the peppercorns until fragrant

   

5. 5 Then add a few red peppers and bay leaves

   

6. 6 Add scallions

   

7. 7 Burn onion oil

   

8. 8 Then add 1 bottle of Vidamy light soy sauce

   

9. 9 Add white wine, sugar and continue to simmer

   

10. 10 This color is fine

    

11. 11 Then add sesame seeds to enhance the aroma, turn off the heat and let the cooked oil cool

    

12. 12 Wash the cucumbers that have been used for 12 hours a few more times to wash off the salt

    

13. 13 Control the water content of cucumber

    

14. 14 Then put it into the cooking oil that has been cooled in advance and soak it for 24 hours

    

15. 15 When the time is up, put the cucumbers into an airtight container

    

16. 16 The picture above of the finished product

    

17. 17 At this time, the cucumber has been completely soaked in the cooking oil and can fully absorb the flavor

    

18. 18 Sealed jar, refrigerate

    

19. 19 You can eat whatever you want, it’s delicious