How to pickle sweet and sour cucumbers

When cucumbers are on the market in large quantities, people will feel tired of eating them. At this time, you can make cucumbers into sweet and sour cucumbers and store them. You can eat them at any time after the cucumbers are off the market. They are a good dish to go with rice. So how to pickle sweet and sour cucumbers? The editor tells you that there are several ways to pickle sweet and sour cucumbers. I will write down the simplest and most outstanding pickling method later, so that everyone can learn how to pickle sweet and sour cucumbers.

How to pickle sweet and sour cucumbers

1. Ingredients: 2,500 grams of cucumber, 1,500 grams of rice vinegar, appropriate amounts of sugar, salt, and ginger. You can prepare according to your own taste. In addition, you will also need a few chili peppers.

2. When choosing cucumbers, it is best to choose short, thick, fresh and tender cucumbers. After choosing, wash them with water and put them in the sun to remove moisture. After drying, place them in the kimchi jar.

3. Heat rice vinegar, sugar, salt, ginger and other seasonings in a pot. Turn off the heat after boiling and let it cool naturally. After it drops below room temperature, pour it into the kimchi jar. Finally, put the chili peppers in, cover the jar and place it in a cool place.

4. After about a week, the sweet and sour cucumbers you made yourself will be pickled and can be taken out and eaten directly. Be careful not to bring in water when eating, otherwise the soup will deteriorate. After eating the sweet and sour cucumbers, the juice can be used again. If conditions permit, you can directly put new cucumbers in for pickling.