PicklingCucumberAlthough this is a very ordinary pickled vegetable, the methods for pickling cucumbers vary widely.Beijing-style saucePickled cucumberSichuan-style spicy pickled cucumbers, even Korean-style miso-pickled cucumbers, although all are pickled cucumbers, but the tastes are quite different.Would you like to learn different cucumber pickling methods?If you want to learn, please check it out!

Complete guide to pickling cucumbers: Beijing-style sauce-pickled cucumbers

IngredientsPreparation

Cucumbers 5000g,Salt400g, Sugar 750g.

Instructions

1. Wash and dry the cucumbers, then cut them in half lengthwise (or not), place them in a jar, add salt, mix and press firmly, using bamboo slices to press.

2. After pickling for 3-4 days, remove the cucumbers and drain off the salt water.

3. Pour out the salt water in the jar, wash and dry the jar, add the cucumber strips, add sugar and mix, cover the jar, and it can be eaten after pickling for about 10 days.

Detailed method for pickling Sichuan spicy cucumbers

Ingredients preparation

Cucumbers 500g, redChili30g, Salt 10g,Sugar75g, whiteVinegar15g, Sesame oil 10g,Ginger15g,Star anise10g, Garlic 3g.

Instructions

1. Wash and cut the cucumbers, cut off both ends, then cut into sticks about the thickness of chopsticks, and marinate with salt for 20 minutes.

2. Put the sugar in a bowl, add 100g of boiling water, wait for the sugar to dissolve and cool, then addVinegarGarlic, and make a sweet and sour sauce.

3. Squeeze out the marinated cucumbers slightly, place them neatly in a bowl, and pour the prepared sweet and sour sauce over them.

4. Heat the frying pan, add sesame oil, add sliced red chili, sauté the aroma, then add ginger slices, sauté lightly, then remove and place on the cucumbers.Add star anise to the pot, sauté until fragrant, then pour the oil and the cucumber. Mix the sweet and sour sauce before eating.

Method for pickling cucumbers: Korean miso-pickled cucumbers

Ingredients preparation

6 small cucumbers, 150g white miso, 3 tablespoons of sugar,Soy sauce1 tablespoon,MSG1 tablespoon, 1 tablespoon of salt.

Instructions

1. Wash the cucumbers, place them in a container, add 1 tablespoon of salt and gently rub, place a 1kg weight on top, and press for about 30 minutes, then wipe the surface with kitchen paper.

2. Mix the remaining seasonings (except for the salt) and make a sauce.

3. Evenly coat each cucumber with the sauce, place them in a plastic container, and pour the remaining sauce over them, cover and refrigerate for about 12 hours.

Tips

You can store them in the refrigerator for about 10 days. The longer you pickle them, the saltier the flavor will be, so eat them as soon as possible.

Tips for pickling cucumbers

1. When pickling, choose cucumbers that are uniform in size and shape, with the stem still attached, without any bends, with a rough surface and wart-like protrusions, and a vibrant green color and firm flesh.

2. If you don't pickle cucumbers immediately after buying them, you can wrap them in newspaper and store them in the refrigerator.