How to pickle cucumbers

Every autumn after a large number of cucumbers are on the market, there will be some people selling ungrown cucumbers. Friends who like to eat pickles know that these cucumbers are important ingredients for making pickles. People pickle them in the fall so that they can eat delicious cucumbers all winter long. It doesn’t matter if you have no experience in pickling. You can refer to the illustrated method of pickling cucumbers. I believe you can do it well.

How to pickle cucumbers

Ingredients for pickled cucumbers

2,500g cucumber, 300g salt, appropriate amounts of star anise, pepper, bay leaves, ginger slices and rock sugar. 1kg of Weidam soy sauce.

Specific steps for pickling cucumbers

1. Wash the purchased cucumbers carefully with rice water, then rinse them with clean water and remove the moisture on the surface.

2. Put the washed cucumbers in a clean container without oil or water, add the prepared salt and stir with your hands, and marinate for 24 hours. When marinating, put heavy objects on the cucumbers to facilitate the drainage of water in the cucumbers.

3. Put water in the pot and bring it to a boil. Quickly put in the pickled cucumbers and blanch them for ten seconds. Then take them out and drain the water. Place them on a bamboo mat to dry for a day. It is best to let the green cucumbers turn white.

4. Pour the prepared seasoning and soy sauce into the pot, add ginger slices and rock sugar and boil together. After boiling, turn to low heat until all the rock sugar is melted.

5. Put the bleached cucumbers into boiling water again and blanch them for two minutes. Take them out, drain the water, and put them into the pickled cucumber container. Then pour the prepared sauce in. Stir it evenly with chopsticks, and add a few garlic cloves for seasoning. Seal it for about three days and the cucumbers can be taken out and eaten. If you refrigerate it, it will not deteriorate all winter.