cucumber 750g Salt 15 grams
Vinegar 100 grams Rock Sugar 100 grams
Soy sauce 500 grams Aniseed 2 capsules
Zanthoxylum bungeanum 1 small handful Chili Appropriate amount
Ginger 1 block Garlic Half head
Liquor 2 tablespoons
How to make pickled cucumbers Illustration of how to make pickled cucumbers 1

Step 1

Remove the stems and cut off the flowers from the cucumber, wash and dry. Pour in an appropriate amount of salt, pick it up with your hands, and marinate for about 1 hour to get rid of the moisture inside. Illustration of how to make pickled cucumbers 2

Step 2

After pickling, pour away the water, take out the cucumbers and spread them flat on the grate, and put them in a cool place to dry for a day. Do not skip this step. This is the key to making cucumbers taste crunchy. I added some carrot sticks and did the same thing.Illustration of how to make pickled cucumbers 3

Step 3

Have various ingredients ready. It is best to use young ginger and sub-ginger. Don't slice it, cut it into pieces and marinate them together. It tastes particularly good. The pickled ginger is also very delicious when sliced. Illustration of how to make pickled cucumbers 4

Step 4

Cook the marinade. Pour 100 grams of vinegar, 100 grams of rock sugar, 500 grams of soy sauce, 2 aniseed, 1 small handful of Sichuan peppercorns, and appropriate amount of chili into the pot. Bring to a boil over low heat until the rock sugar melts. Turn off the heat and let cool. Illustration of how to make pickled cucumbers 5

Step 5

Take a clean sealed jar, put the dried cucumbers and carrots in it, and top with minced garlic. Zijiang. Pour in the cooled marinade. Pour over 2 tablespoons white wine. Cover and shake to even out. Store in the refrigerator or in a cool place. You can eat it the next day. On the third day of marinating, the flavor is most perfect. Illustration of how to make pickled cucumbers 6

Step 6

Finished product Tips for cooking pickled cucumbers