Cucumber Pickles

Name: Cucumber Pickles
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: some Cucumber; to taste Salt; to taste Sichuan pepper; to taste High-proof liquor

Sun-dried cucumber pieces ferment in a pepper-salt brine inside a liquor-rinsed jar, an old-fashioned crock pickle prized for its cool sourness and snappy bite.

0 minNewEasy Pickled & Preserved Other Savory

Instructions

1
After buying the cucumber, remove the stem and seeds directly~ dry it in the sun
2
Boil salt, Sichuan pepper, and water for 5 minutes~ If you have ginger slices, it's best to add a few. Let it cool and set aside. The pot must be non-stick.
3
The kimchi jar must be cleaned so that not a bit of oil remains.
4
Dry it and pour in the white liquor~
5
Shake the kimchi jar~ so that the liquor evenly coats the kimchi jar
6
Sichuan pepper brine after cooling
7
Pour into the jar
8
Dry the cucumber, rinse it clean, drain the water, and put it into the jar
9
You can skip the cucumber
10
Cover with the lid~ Pour a little water around the edge of the jar~ It's best to use purified water~ Place the pickled bowl on top~ Put it in a cool, ventilated place and it will be ready to eat in about a week~ When taking it, use oil-free chopsticks~ Take only as much as you need each time~ Make sure to keep water on top of the jar~ Add more if it dries out