How to pickle lacto cucumbers How to pickle lacto cucumbers at home

The pickled cucumber has a unique salty taste and is rich in nutrients. It can stimulate appetite and help digestion, and can also clear away heat and relieve summer heat. In some areas, it is also called pickled cucumber. So how should the pickled cucumber be pickled? How can it be pickled to make it delicious? I will write down the pickling method of homemade pickled cucumbers and share it with you later.

How to make homemade pickled cucumbers

Pickled Cucumber Method 1

1. Wash the prepared fresh cucumbers with clean water, remove the moisture, add table salt and mix well, then marinate for a day and a night. If conditions permit, you can press a heavy object on the cucumber to quickly pickle out the moisture in the cucumber.

2. Remove the salt from the surface of the pickled cucumbers, place them in a ventilated place to dry and set aside. Then put an appropriate amount of soy sauce, a few star anise and red pepper, as well as sugar and cooking wine in the pot, bring to a boil, add an appropriate amount of peanut oil, and then turn off the heat and cool.

3. Pour the cooked sauce on the pickled cucumbers, store them in a sealable container, and then pickle them in a cool place. After three to five days, the pickled cucumbers will be ready.

Pickled Cucumber Method 2

1. When pickling milk cucumbers, you need to prepare 500 grams of fresh cucumbers, appropriate amounts of light soy sauce, water and aged vinegar, and a small amount of brown sugar.

2. Wash the cucumber, cut it into sections, blanch it in boiling water, then take it out and rinse it with cold water. Repeat this twice and take it out to cool down.

3. Put brown sugar, vinegar and water together in a pot and boil them to dissolve the brown sugar. Put the cucumber segments in and marinate them. Store them in the refrigerator. After three to five days, the cucumbers will be flavorful and you can take out the pickled cucumbers and eat them.