Crispy Pickles

Name: Crispy Pickles
Cook time: 1440 min
Total time: 1440 min
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 4 pieces Cucumber; 10 piece Xiaomi chili; 1 piece Ginger; 1 piece Garlic; 500ml Soy sauce; 100ml Vinegar; 100 g Salt; 100 g Sugar; 100ml Baijiu; 100ml Peanut oil

Cucumber strips are chilled, wrung bone-dry, then drenched with a sweet soy-vinegar liquor finished with sizzling peanut oil, locking in exceptional crunch and vivid flavor.

24 hrNewMedium Pickled & Preserved Pickle Mild Spicy

Instructions

1
Ingredients: (from top to bottom, from left to right) cucumber strips, soy sauce, salt, vinegar, white liquor, small chili peppers, shredded ginger, sliced garlic, peanut oil, sugar.
2
Pour salt over the cucumber sticks, then put them in the refrigerator for 3 hours. After taking them out, squeeze out the water—the drier, the better.
3
Put the soy sauce and sugar into a pot and bring to a boil, then let it sit and cool.
4
Pour all the ingredients (except peanut oil) into the cooled soy sauce in any order.
5
Finally, pour the peanut oil into the seal, then put it in the refrigerator to chill overnight.
6
The next morning, you can enjoy it with a bowl of porridge!
7
Finally, I posed with my little Guanyin lotus at home.