Practice and Formula of Russian Pickled Cucumber

1. Material: cucumber 1500g, white vinegar or rice vinegar 250g, salt 75g, half an onion, a little perilla (fragrant leaves), a little fennel, a little mustard seed (essential) and a steamer;

2. Cucumber is a kind of cucumber with white skin. This kind of cucumber will be crisp to eat, and it won't last long, so you can't buy it. Ordinary cucumbers can also be used.

3, fragrant leaves and fennel seeds are better to buy, mustard seeds are relatively difficult to find in the market, Taobao can buy, because this is necessary.

4, rock sugar with yellow rock sugar will be better, ordinary can also be.

5, cucumber cut into small pieces and then cut into pieces, the size is as consistent as possible. Onions are also shredded.

6. Put the chopped cucumber and onion into a large basin, sprinkle with rock sugar and salt, pour in white vinegar, and then add a little fragrant leaves, fennel seeds and mustard seeds.

7. Boil a pot of water in a steamer, steam the cucumber for 10- 15 minutes, and take it out.

8. Cool slightly, bottle and seal. Pickled cucumbers can be eaten directly at this time, but they taste better after being refrigerated in the refrigerator.

9. After thoroughly cooling, put it in the refrigerator and eat it for half a year.