Cucumber Pickles
Cucumber 3 roots | Salt Appropriate amount (according to your own taste) |
Green pepper 2 | Ginger slices 5-6 tablets |
Garlic 10 petals | Edible oil Appropriate amount |
Sauces | Light soy sauce 280g |
Old soy sauce 20g | White sugar 50g |
Vinegar 100g | Dry ingredients and condiments |
Zanthoxylum bungeanum Appropriate amount | Star anise 1 |
Fragrant leaves 3 tablets |
Step 1
Wash cucumbersStep 2
Cut into long stripsStep 3
Marinate with salt for about 1 hour (add salt according to your taste)Step 4
pickled waterStep 5
Rinse clean with waterStep 6
Let it dry for about an afternoonStep 7
Cut the green pepper into shreds and set aside. If you like spicy food, you can also add millet pepper.Step 8
Put light soy sauce, dark soy sauce, and sugar into a pot and bring to a boil, then turn off the heat and set aside.Step 9
Prepare dry ingredients, slice half of the garlic and leave half (garlic slices, ginger slices, peppercorns, star anise, bay leaves)Step 10
Put oil in the potStep 11
Stir fry until fragrant and turn off the heatStep 12
Pour in the sauce you just cookedStep 13
Let cool and set asideStep 14
Put the green peppers, remaining garlic slices, and dried cucumber strips into a large containerStep 15
Pour in the cooled sauceStep 16
Stir evenlyStep 17
Put it in a sealed jar and marinate it in the refrigerator overnight before eating.Step 18
Breakfast pickles are ready Cucumber pickle cooking tipsIf you want to make more, just double the sauce.
You can also add more garlic slices, green peppers and millet peppers.