How to pickle spicy cucumbers

Prepare the raw materials first.

10 pounds of cucumbers, 500 grams of sugar, 200 grams of refined salt, 200 grams of light soy sauce, 200 grams of oyster sauce, 100 grams of mature vinegar, green onions, ginger, aniseed, a little dried chili, and finally some spicy millet and garlic cloves . Next, we start marinating.

The next step is the correct step for pickling cucumbers.

1. When pickling cucumbers, don’t just add salt to kill the water. Cucumbers killed by salt are salty and difficult to preserve. The correct way is to wash 10 pounds of cucumbers, cut them into strips, sprinkle with 100 grams of refined salt, mix well with 200 grams of white sugar, and kill the water for an hour. Only by adding sugar can the cucumber taste mellow and not salty. This is customary in our restaurant, so be sure to remember the salt.

2. The pickling of pickled cucumbers is also very important. Keep the following proportions in mind. Put 400 grams of white sugar, 100 grams of refined salt, 200 grams of soy sauce, and oyster sauce into a basin, and then add 100 grams of mature vinegar. Then here comes the point. First clean the pot, pour the marinade into the pot, boil and let it cool naturally so that impurities and bacteria in the seasoning can be removed. Cucumbers pickled with it can be cooled naturally.

3. The marinade is ready. Let's put a spoonful of peanut oil in another pot and then add some green onions, ginger, star anise and dried chili peppers. After sauteing, take it out and pour the hot oil into the marinade to make the pickled cucumbers taste more mellow.

4. Then squeeze out the water from the cucumber, put it into the marinade, add some spicy green and red millet, pat some garlic cloves, and then pour it into an oil-free and water-free container. Remember to put a few drops of strong white wine before covering, so that the pickled cucumbers will last longer and will not go bad for a year. Then, marinate for the last day and then you can eat.

In case you can’t learn it, I also summarized the key points of production, especially the second one, which is very critical. My friends will read along with me.

1. When pickling cucumbers, don’t just use salt to kill the water. Cut cucumbers should be mixed with refined salt and white sugar in a ratio of 1:1, so that the pickled cucumbers have a mellow flavor but are not salty and can be stored longer. It won't be bad for a year. Friends must remember this.

2. The proportion of marinade is detailed and true. This is the practice of our hotel. Friends, you must remember that the marinade must be cooled after mixing, so that impurities and bacteria can be removed and the pickled cucumbers can be stored longer. If you want pickled cucumbers to be more delicious, be sure to fry some green onions, ginger and star anise in hot oil and pour them into the marinade. We must remember these points.