How to pickle sweet and sour cucumbers

When I went home some time ago, my mother prepared some sweet and sour cucumbers on the breakfast table. I thought they tasted especially good, so I learned a few tricks from my mother and mastered the method of pickling sweet and sour cucumbers. In order to let more people have the opportunity to eat the crispy and delicious sweet and sour cucumbers, I wrote down the method of pickling sweet and sour cucumbers that I learned for your reference and learning.

How to pickle sweet and sour cucumbers

Ingredients needed for making sweet and sour cucumbers

Five fresh cucumbers, half a bowl of balsamic vinegar, one-third bowl of brown sugar, and one-third bowl of soy sauce. The bowls here are the same as the rice bowls used for home meals.

How to make sweet and sour cucumber

1. Wash the prepared cucumber with clean water, drain the water, then use a knife to divide the cucumber into four parts in the middle, and then cut it into strips about five centimeters long.

2. Prepare a frying pan, add the prepared soy sauce, brown sugar, vinegar and other seasonings, cook over low heat, and cook for another two minutes after the brown sugar is completely dissolved. It will become the sweet and sour sauce for pickled cucumbers.

3. After the sweet and sour sauce is ready, you can put the cucumber strips in. Cook over high heat for three minutes. It should be noted that you should use chopsticks to constantly turn the cucumber strips during cooking so that the cucumber strips can be evenly flavored.

4. After cooking, take out the cucumber strips and let them cool, then put them in a container for pickling vegetables, add the cooled sweet and sour sauce, then seal and store in the refrigerator for about four to five days, and the homemade sweet and sour cucumbers are pickled and ready to eat.