A Complete Collection of Pickling Methods for Cucumber and Pickle in Northeast China

Method a

The easiest way is to wash and dry the vegetables to be pickled, then put them in 10: 2 salt water and leave them for 20 days before eating. Use clean tableware, or the dishes will go bad easily.

Note: Curing time is too short to be poisoned. Water is best boiled in cold water.

Method b

First, boil the water, add salt, preferably more salt, and then let the water cool. Pour into a container, and it is best to choose a special pickled food container. Wash the radish, blow dry, put the radish into the container in turn with clean non-stick pot chopsticks, and cover it, preferably for better sealing effect. You can eat it in about half a month. It is best not to open the lid during the period, and take it with clean non-stick chopsticks when eating.

C:

First, raw materials:

1, 5 kg of pepper (washed, cut and dried) or cucumber and bamboo shoots (washed, cut and dried);

2. 2.5 kg of soy sauce (placed in the open air to cool);

3, 350 grams of clear oil (boiled and finally cooled);

4. 200 grams of ginger and garlic each (sliced);

5. 350g of sugar, 350g of salt and 350g of liquor;

6, monosodium glutamate 100 grams.

Second, practice:

A layer of pepper and a layer of ginger, then sugar, monosodium glutamate and salt are dissolved in soy sauce and poured into the jar; Then pour the white wine into the jar; Finally, pour the clear oil into the jar and cover it for a week before eating.