How to pickle crisp cucumbers

I believe everyone has eaten pickled things, right? Like those pickled radish, pickled papaya and the like. In fact, when we eat those sour foods, our appetite is particularly good. Now is the season of cucumbers, many friends have eaten them, right? So have you eaten pickled cucumbers? It doesn’t matter if you haven’t eaten them, now the editor brings you the pickling method of crispy cucumbers. Friends who are interested can learn it!

How to pickle crisp cucumbers

1. Wash the cucumber, cut it into pieces, put it in a clean bowl, mix it with salt and set aside.

2. Put the cucumber in a bowl, then add ginger slices, minced garlic, salt, rice wine and white vinegar and marinate for a while.

3. When pickling in the pot, water may seep out, and we need to pour out the water at that time.

4. Finally, put it in a jar and marinate it for two days before eating.

Tips:

1. Use rock sugar and white vinegar when pickling, otherwise it will not be as crispy.

2. When pickling cucumbers with salt, do not put too much salt, otherwise it will affect the taste.