How to pickle cucumber

1, choose the top of a good thorny fresh cucumber, washed into the tank. A layer of cucumber a layer of salt, the top of the pressure heavy stone.

2, turn the tank once a day for a week, 1-2 weeks is pickled

(pickled tank in a cool, ventilated place, avoiding sunlight and high temperature, to prevent the cucumber heat black).

3, will be pickled cucumber out, into the water soaked for more than 5 hours, the middle of the water 2 times,

then take out a little pressure water, into the cloth bag (2 kg per bag), into the yellow sauce in the marinade, every day in the morning, in the evening, each hit the pickle 1 time.

4, spring and winter 5 days out of the tank, summer and fall 3 days out of the tank. After draining the sauce, put it into the noodle sauce to continue marinating,

Take a hit in the morning, noon and night once a day. In spring and winter, the jar is discharged in 5 days, and in summer and fall, the jar is discharged in 4 days.

Cucumber 600g auxiliary oil, salt, soy sauce, garlic, ginger, sugar

Practice steps

1. cucumber washed, dried, cut into thin strips, put into a basin sprinkled with salt, with a hand grasp, so that the cucumber as soon as possible to control the water.

2. Cucumbers pickled through, control the water, water thrown away, ready to sun.

3. Set up, put into a sunny place in the sun, the best halfway turn a little.

4. This wilted look can be done.

5. ginger, garlic, diagonal knife cut large pieces, standby.

6. Almost, a layer of cucumber layer of ginger slices, garlic slices in the basin arranged .

7. Begin to cook the oil, when the oil is hot, put some big spices, burst the flavor, pour soy sauce, a little sugar, to the oil open, turn off the fire.

8. Wait for the oil to cool, pour into the cucumber basin. Oil and cucumber flat on it.

9. Sealed, after a day or two you can eat, salty and a little sweet, crisp and delicious.