Pickled cucumber

Name: Pickled cucumber
Yield: 4 servings
Cuisine: Cold Dishes
Ingredients: 1500g Cucumber; to taste Cilantro roots; to taste Xiaomi chili; to taste Garlic; to taste Ginger; 350 g light soy sauce; 150 g Black vinegar; 120 g Sugar; 130 g plain boiled water (cooled); to taste Sichuan pepper; to taste Star anise; to taste dried chili

Salted cucumber spears are submerged in a spiced soy-vinegar brine perfumed with star anise and Sichuan pepper, keeping for weeks as a piquant rice companion.

0 minNewEasy Cold Dishes Other Sauce Flavor

Instructions

1
Cut 3 jin of cucumbers into strips and remove the seeds, then add 25 grams of sugar and 25 grams of salt to marinate for 2 hours.
2
Modify the auxiliary ingredients. Remove the seeds from the millet chili.
3
Put star anise, Sichuan peppercorns, and dried chili segments into a small bowl, then pour hot oil over them to release their aroma.
4
Put 350 grams of light soy sauce, 150 grams of aged vinegar, 130 grams of cool boiled water, and 120 grams of sugar into the pot.
5
Bring to a boil and cook briefly, then let it cool for later use.
6
Rinse the pickled cucumbers twice with cold boiled or purified water. If you think they are not salty, you can skip rinsing, then put them in a squeezing bag to remove the water.
7
Press it down with a heavy object and squeeze out thoroughly.
8
Finally, put the sauce, seasoned oil, and cucumber into the same container, and refrigerate for at least 2 hours before eating.
9
Finished product image.
10
Finished product image.