How to make pickled cucumbers

Now is the time when cucumbers are on the market in large quantities, but the weather is hot and most people have lost interest in eating cucumbers. At this time, you can pickle the extra cucumbers at home, which can extend the shelf life of cucumbers and make it easier for you to eat them later. There are several ways to pickle cucumbers. I have written down the methods of pickling cucumbers, so you can choose the method you like.

How to make pickled cucumbers

Method 1

1. Ingredients: 500 grams of cucumber, 125 grams of salt. If you want to pickle more, prepare the ingredients according to this ratio.

2. Wash the cucumber, drain the water, and then cut it into long strips about ten centimeters long.

3. Prepare a clay pot, place the cucumbers at the bottom of the pot, then add another layer of salt, then another layer of cucumbers, and then another layer of salt, until all the ingredients are added.

4. Turn the cucumbers once a day. After three days, pour out the water inside, seal it and store it in the refrigerator. You can eat it anytime. Add some sesame oil and chili oil when eating. It tastes especially good.

Method 2

1. Ingredients: 1 kg cucumber, 150 g vinegar, 100 g soy sauce, 100 g sugar, 1 head garlic, a little red pepper, a little aniseed and Sichuan peppercorns, and salt to taste.

2. Wash the prepared cucumbers, rub a layer of salt on the surface, put them in a container, and press them with a heavy object. After pressing for 24 hours, the moisture inside will almost all come out. Then put it into the container for pickled cucumbers.

3. Put all the prepared seasonings in a pot, turn on the fire and cook until the sugar in it is completely dissolved. Then let the sauce cool down naturally and finally pour it directly into the processed cucumbers. The pickled cucumbers can be eaten after about three days. If they are stored in the refrigerator, they can be stored until winter without deterioration.