Crispy Pickled Cucumbers

Prepare the necessary ingredients; both the chili peppers and cucumbers should be fresh and tender.

After washing the cucumber, dry it with a kitchen paper towel, and cut it into cucumber segments of even thickness.

Add two tablespoons of salt, mix evenly with your hands, then cover with plastic wrap and refrigerate overnight. After 8 hours, when you take it out, a lot of water will have separated.

Only after the cucumbers have fully released their water will the pickled ones have a crisp texture.

Sliced ginger, sliced garlic, and washed chili peppers, add a handful of rock sugar.

1 tablespoon of dark soy sauce, 2 tablespoons of light soy sauce, 2 tablespoons of white vinegar, add an appropriate amount of water, put in 50 grams of pickled chili, and add cucumber pieces. Here, we put the sauce and cucumber together into a clean sealed jar, which can be stored for a long time. If you make a small amount, you can, like Huaer, put it into an enamel pot, cover the surface with plastic wrap, and refrigerate for 2-3 days. In this way, the cucumbers will be quite flavorful.

Sour, spicy, and crisp; in spring, you can soak it in porridge, serve it with congee, or take a small box of it on outings—it is an indispensable side dish for meals.