How to pickle cucumbers to taste good?

There are countless pickling methods for cucumbers, with different regions, nationalities, habits and tastes.

From the perspective of pickling methods, there are fresh cucumbers as a whole, dried cucumber strips, pickled directly in a sauce jar, pickled with cucumbers that have not grown, and so on. In terms of taste, there are fresh and salty, spicy, sweet and sour, sour and salty, shrimp oil, sesame oil and so on.

No matter what kind of taste and pickling method, it is necessary to ensure the fragrance and crispness of cucumber, so as to be a good pickled cucumber.

In the northeast, pickles occupy a very high position in the dining table of ordinary people, and even many people can't eat anything without pickles every meal. As a professional glutton, I am also a person who likes pickles very much, and then I like pickles. There are many bottles and jars at home, and every meal should be accompanied by two pickles, all of which are made with wine and rice.

Now that I have said so much, let's introduce a method of pickling cucumbers by myself. Everyone can try.

Materials: fresh water cucumber (long and thin dark green, short and light green dried cucumber is not allowed) 10 kg, soybean oil 100ml, seafood soy sauce 1000ml, sugar 100g, salt 50g, monosodium glutamate 20g, fresh ginger 1 kg.

Pickling method:

1. Wash the cucumber, blanch it in boiling water, and cool it on the grate.

2. When the soybean oil in the pot is burned to smoke, turn off the fire and let it stand for 10 minute. Sprinkle pepper into the oil, and let it stand until the oil is warm. Pour in soy sauce, salt, sugar and monosodium glutamate and mix well to make a marinade.

3. Prepare a clean bottle, scald it with boiling water for disinfection, put cucumber, pepper, ginger, garlic and coriander in layers, and pour a tablespoon of marinade on each layer until it is full.

4. Press the pickled vegetables with cleaned and disinfected stones, cover them and put them in the shade. If you need to put it in the refrigerator in summer, you can marinate it for about 15 days.

Ingredients: cucumber 10 kg, pepper 0.5 kg, ginger 0.5 kg, sugar 1 kg, liquor 0.5 kg, soy sauce 3 kg, salad oil 0.3 kg, pepper and salt.

After the cucumber is washed, dry the water on the surface, and wash and dry the pepper and garlic.

If there is still a little water, dry it with a paper towel and start cutting cucumbers.

First, cut the cucumber into sections.

Cut into strips again

Put the cucumber strips into the pot, add salt and marinate the water. A whole bag of salt consumes more than half of it.

The jar for pickles has a small belly and is suitable for sealing.

Ingredients, soy sauce, rock sugar, vinegar.

Soy sauce should be cooked in the pot. When cooking, put the rock sugar in and melt it together.

Pickled cucumbers contain a lot of water, and there is only half a pot left in a large pot of cucumber strips.

Ginger is cut into pieces, and it is best to choose new ginger, which tastes fresher.

Prepare pepper and mix it with cucumber. Don't cut all the peppers, lest the cucumber be too spicy.

When the materials are ready, first pour the cooled soy sauce and rock sugar solution into the jar, and then add the cucumber and ginger slices.

Then, put oil in the wok, heat it, put some pepper, and after the pepper bursts, turn off the fire and dry it.

Pour it into the jar and add about half a catty of white wine.

Sealed fermentation. You're done! You can eat it in a week! Taste sweet and sour, moderate spicy, appetizing and digestion. Whether it's rice or porridge, it's a wonderful choice ~

From the network

Cucumber is a famous cucumber, which can clear away heat and promote diuresis, detoxify and reduce swelling, promote fluid production and quench thirst. So many people like to eat cucumbers.

Pickled cucumbers have different tastes in different places. If you eat too much cucumber, you can pickle it in this way and keep it for a long time.

Ingredients: cucumber 10 kg

Accessories: ginger 1 kg, garlic half a catty, red millet pepper 1 kg, Chinese prickly ash 30g, fresh mountain pepper 150g, rock sugar 150g and salt 400g.

step

1. Wash cucumber and cut into sections (cut a cucumber into 2 sections).

2. Wash and slice ginger.

3. Wash garlic, pepper, millet pepper and mountain pepper.

4. Leave the above materials for 24 hours to drain.

5. Find a big glass jar that can be sealed and put the cucumber in the jar. A jar must have a lid. )

6. Put ginger slices, garlic, red millet pepper, pepper, mountain pepper and rock sugar salt on the cucumber.

7. Add cold boiled water to drown it.

You can eat it in 8 or 7 days and put it in the refrigerator for half a year.

Tips:

Taboo crowd: patients with spleen and stomach weakness, abdominal pain and diarrhea, lung cold and cough, liver disease, cardiovascular disease and gastrointestinal disease should eat cucumber carefully.

I can answer this question. My pickled cucumber is crisp and delicious. My family loves to eat. I like to eat pickles from time to time all year round. I wear a bowl of porridge when I have no appetite, which is especially refreshing. Cucumber and carrot are the ones I pickle most often. Pickles made in this way are crispy and delicious. Some people say that her own pickled cucumber is not crisp at all. Maybe you are lazy and omit a step.

In fact, if you really want to make pickles crisp, it's very simple, just take a little more time. I'll tell you the details now. I rub and pickle with cucumbers here. You can also cut the cucumber into strips and pickle it. Just as delicious.

Ingredients to be prepared: cucumber 750g, salt 15g, vinegar 100g, rock sugar 100g, soy sauce 500g, aniseed 2, pepper 1 teaspoon, pepper, tender ginger 1 slice, half garlic.

1. Cucumber is pedicled, kneaded, washed and dried. Pour in a proper amount of salt, grab it evenly by hand, marinate it for about 1 hour, and kill the water inside.

2. After pickling, pour off the water, take out the cucumber and spread it on the grate, and dry it in the shade for one day. This step must not be omitted. This is the key to make cucumber brittle. I added some carrot sticks together in the same way.

3. Prepare all kinds of ingredients. Ginger is best served with tender ginger and ginger. Do not slice, cut into pieces and marinate together. This tastes particularly good. Ginger is pickled and sliced, which is also delicious.

4. Boil the marinade, pour vinegar 100g, crystal sugar 100g, soy sauce 500g, 2 grains of aniseed, pepper 1 small handful, and pepper into the pot, heat with low fire until the crystal sugar melts, and then turn off the fire and let it cool.

5. Take a clean sealed jar, add dried cucumber and carrot, and sprinkle with minced garlic. Ginger. Pour in the cold marinade. Pour in 2 tablespoons of white wine. Cover it and shake it to make it even. Put it in the refrigerator or in the shade. You can eat it the next day. On the third day, it tasted just right.

6. With a bowl of porridge, it is super refreshing and delicious.

Pickled cucumber, a kind of pickle, belongs to China people, not Koreans. I hope this group of "Erlengzi" will not apply for the world kimchi heritage again. Ok, half a sentence is too much, that's all, get down to business-pickled cucumber!

Prepare ingredients: a few cucumbers, a handful of millet pepper, an appropriate amount of vegetable oil, a handful of pepper, an appropriate amount of refined salt, an appropriate amount of ginger, a large clove of garlic, a large bottle of first-class quality soy sauce, an appropriate amount of sugar (not too much, otherwise it is too sweet), and an appropriate amount of white wine (pickled vegetables are generally available).

Exercise:

This delicious "pickled cucumber" is easy to handle. Pay attention to not too much sugar, it will be very sweet and not delicious, and not too much white wine, otherwise driving is drunk driving.

0 1. After cleaning the cucumber, dry the surface moisture, cut it into strips with the thickness of the little finger, sprinkle 2 spoonfuls of salt on the cut cucumber, stir evenly, and marinate for 5-6 hours to kill the moisture of the cucumber itself.

02. Peel garlic and slice it, wash ginger and air dry the surface moisture slice, prepare a proper amount of pepper and pickled pepper, put soy sauce, white vinegar and rock sugar into a corrosion-resistant container, add garlic slices, ginger slices, pepper and pickled pepper and marinate until the rock sugar melts.

03. Control the moisture of pickled cucumber, and then marinate it in the juice prepared in the previous step for about 5 hours. Stir occasionally when pickling, so that the cucumber can contact the sauce evenly, filter out the pickled cucumber and seasoning, and control the sauce.

04. Put the filtered sauce into the pot and bring it to a boil. Turn the heat down and cook for about 5 minutes. After the sauce cools, add cucumber strips again and continue to marinate for about 5 hours.

05. Repeat the previous step two or three times. Finally, put the cucumber and sauce together in a glass crisper, put it in the refrigerator and carry it with you.

Homemade pickled cucumbers, formerly known as pumpkins, were brought back by Zhang Qian when he went to the Western Regions in the Han Dynasty. Cucumber was renamed as home-cooked pickled cucumber, which began in Houzhao.

Schleswig, the founder of the post-Zhao dynasty, was originally a Jiezu who entered the fortress. After he became emperor in Guo Xiang (now Xingtai, Hebei), he was very angry because people in his country called Jie people conference semifinals. Schleswig made a law: no matter what you say or write, it is forbidden to use the word "Hu", and offenders ask for forgiveness.

One day, Schleswig-Holstein called local officials in Shanyu Pavilion. Fan Tan, the general, came to see Liu Bei in rags, and he was very dissatisfied. He asked, "Fan Tan, why didn't you appear in court neatly?" Fan Tan didn't know how to answer in a panic, and casually replied, "It's all because the Hu people have no morality and took all the clothes, which made me come to North Korea in rags." As soon as he finished speaking, he realized that he had violated the ban and quickly kowtowed and repented. When Schleswig saw that he knew the crime, he stopped suing. During a routine lunch, Schleswig pointed to a plate of gourd silk and asked Fan Tan, "Do you know the name of this thing?" Fan Tan saw that Shile was deliberately questioning him, so he respectfully replied: "Purple case delicacies, silver cups of green tea, golden bottles of nectar, and home-made pickled cucumbers in tracts." Schleswig-Holstein smiled with satisfaction.

Self-control exercise

Required raw materials

Ingredients: two or three fresh pickled cucumbers (you must make them with thorns at the top to be refreshing)

Seasoning: a. a spoonful of salt

B: Five spoonfuls of white vinegar, one piece of rock sugar (the size of walnut), one spoonful of honey, half a spoonful of monosodium glutamate and four dried red peppers (broken into small pieces).

Specific steps

1 Wash the home-cooked pickled cucumbers, cut them into small pieces about eight centimeters long and about the thickness of fingers, put them in a clean container and stir them evenly with salt for later use.

2 put the ingredients in b together in a small bowl, stir well and put them in until the rock sugar is completely dissolved.

3 home-cooked dishes will ooze a lot of water after being marinated for about 20 minutes. Pour out the water, and evenly mix the freshly prepared seasoning B into the pickles.

4 put it in the refrigerator for one day.

Flavor characteristics

Sweet in acid, moderately spicy, cool and delicious, appetizing and digestion promoting.

committed step

1 Be sure to use rock sugar and white vinegar, not white sugar and rice vinegar/aged vinegar, or you won't be able to make that refreshing taste.

When pickling cucumber with salt, don't use too much salt, otherwise it will affect the final sweetness.

This cold dish is kept in the refrigerator, so it is especially suitable for summer. According to my experience in Du Yi, it will be better to keep it for more than two days under the condition of ensuring hygiene. If it's only pickled for one day, it's already very good.

Different from other cold dishes, this cold dish does not need sesame oil to emphasize the refreshing feeling, and there is no drop of oil. [ 1]

manufacturing method

Wash cucumber and control water purification.

Wash the green pepper, cut it with a knife for easy taste, cut the ginger into large pieces, and put the cut cucumber, green pepper and ginger slices into a small pot.

Pour the soy sauce into the pot, add the star anise and cinnamon, and bring to a boil.

When the cooked soy sauce is cold, pour it into a small basin filled with cucumbers and peppers.

Take another oil pan and add pepper to heat it.

Pour the burnt pepper oil into a basin filled with cucumbers, and marinate for 24 hours before eating.

What smells bad in summer?

Teach you several ways to pickle cucumbers.

This is much more delicious than meat!

Old Tan Yan cucumber

This way of pickling cucumbers is Sister Le's favorite.

You can eat a can if you are not careful!

How? Learn with Mimiao!

Materials:

Cucumber, alfalfa, star anise, pepper, salt, garlic and onion.

Steps:

Prepare some cucumbers, or cut ordinary cucumbers into sections.

Boil water in a pot, add garlic cloves, star anise, pepper, cinnamon and other spices, boil and dry to about 60 degrees.

Prepare a jar and put the cucumbers neatly in the jar.

Pour the boiled seasoning water into the jar without cucumber.

You can put a small bowl on the cucumber to prevent it from floating. Then cover it up.

Store the processed cucumber jar in a cool place for a week, and the pickled cucumber can be eaten!

Take out a pickled cucumber and have a bite. Sour and refreshing. Super delicious!

Spicy cucumber

If you like peppers,

This kind of hot cucumber must be to your taste.

Spicy and crispy, so delicious!

Materials:

Cucumber, carrot, onion, Chili noodles, garlic cloves, salt

Steps:

First cut the cucumber into four pieces along the head, not the tail.

Step 2: Rub salt on the inside and outside of cucumber, and marinate with salt for about two hours.

Prepare Chili noodles, cut garlic cloves into minced garlic, and shred carrots and onions.

Mix Chili noodles with cooking wine. Mix soy sauce, minced garlic, salt, shredded carrot and shredded onion, and stir well.

Rinse the cucumber that has been marinated for two hours and remove the excess salt.

Stuff the pickled shredded seasoning into the cucumber, then cover the processed cucumber with plastic wrap and put it in the cupboard for a few days, and a delicious spicy cucumber will be ready!

Pickled cucumber slices

Cucumber strips are not enough to eat? Pickled cucumber slices have a unique taste again! Crispy and delicious, I'm sure you will want to eat it again! !

Materials:

Cucumber, onion, sugar, vinegar, salt

Steps:

Wash the cucumber slices first, and the thickness of the slices will change according to your taste. Sprinkle a little salt and marinate for half an hour, then rinse and put it in the jar.

Then add water to the pot, add two spoonfuls of sugar, four spoonfuls of vinegar, two spoonfuls of salt and a handful of sesame seeds (the ingredients of the seasoning can be adjusted according to the taste), and heat it to about 60 degrees. When it is not boiled but slightly hot, pour it into the pot and seal it for 3-5 days, and a delicious slice of pickled cucumber will be ready! Sweet and sour, super delicious!

Automatic rapid cucumber

Cucumber needs pickling for so long,

You're not in a hurry, are you?

Teach you a trick to pickle cucumbers quickly with a vending machine.

It's as delicious as a cucumber marinated for a few days.

Can make you eat a big bowl!

Materials:

Cucumber, sesame, sugar, vinegar, salt and pepper (optional)

Steps:

Wash the cucumber into thin slices, the thinner the better, and then marinate each slice with salt 10 to 20 minutes for dehydration.

Put the cucumber in a colander, gently squeeze it with a spoon or hand to remove the excess water, then put it in a large bowl, and pour in vinegar, soy sauce, sesame oil and sugar until the cucumber looks full again, and a refreshing and faster pickled cucumber is ready!

Several Different Pickling Methods of Cucumber

Everything is delicious!

Do it quickly ~

Method 1: Wash cucumber, cut it into strips, dry it, rub it with salt, drain the water, add green pepper, Jiang Mo and garlic slices, pour in soy sauce, and seal it for a few days before eating. Method 2: Slice the cucumber, dry it in the sun until it is half dry, smear it with salt, then dry it until it is 70% to 80% dry, and mix it with bean paste (the bean paste must be the kind that can be eaten directly raw).

Pickled cucumber is a simple and convenient side dish, but how to pickle cucumber crisp and green?

1 .10 Jin cucumber, cut into the following shapes.

2. Sprinkle a catty of salt after cutting. If you do a small amount, reduce it by this ratio. Don't worry about salt. Salt is put in order to kill the water in cucumber, and most of the salt will go with the water.

3. Mix the salted cucumber well, press it with a heavy object, and try to squeeze out the water.

Prepare ginger and garlic according to your own taste. I like spicy food, and I have prepared spicy food. Put it aside and use it tomorrow morning.

5. Put three bags of soy sauce and half a catty of sugar into the pot. Boil the soy sauce, melt the sugar, turn off the fire, find a container and pour it in the air to cool.

6. In the cool sauce soup, add cucumber, ginger, garlic and pepper in turn and mix well.

7. Add white wine (it must be put, it tastes good) and monosodium glutamate (you can not put it if you don't like it).

8. Make a pot on the fire, put oil, put a little pepper after the oil is hot, and pour it on the freshly soaked cucumber when the oil temperature is close to room temperature, and you're done.

Korean pickled cucumber

1, cucumber is cut into rhombic blocks, carrot is cut into rhombic blocks;