How to make pickled cucumbers

In the summer, the weather is hot and dry, and people's appetite is inevitably reduced. Therefore, some appetizers are always necessary before meals, and pickled cucumbers are a good appetizer. Cucumbers are crisp and delicious, and contain a lot of vitamins. Pickled cucumbers are salty and sour, and they are sweet when chewed carefully. How about it? Let me introduce you to the method of pickling cucumbers.

1. Wash the cucumber, remove some of the head and tail, and then cut it into sections. Of course, you can also cut it into any size according to your preference.

2. Pour the cut cucumbers into a bowl, add a large amount of salt (you can add more salt, don’t worry about it being too salty, the role of salt is to drain the water out of the cucumbers, and it will flow out with the water) and stir evenly.

3. Press the cucumbers that have been mixed evenly with a heavy object for 24 hours. You can use a stone or a basin filled with water to press on them to drain the moisture from the cucumbers. Remember to use a heavy object.

4. Pour oil into the pot, add peppercorns and star anise after the pot is hot, stir-fry until fragrant, then pour in a large amount of soy sauce, vinegar, and sugar. After the sugar is dissolved, turn off the heat and let it cool.

5. Pour cucumber, ginger and minced garlic into the cooled sauce. If you like spicy food, you can also add chili peppers. Stir well. Then add a little white wine and MSG and mix well. It can be eaten after marinating for 24 hours. Remember to eat it in batches.