Pickles first release

Name: Pickles first release
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 1000 g Cucumber; 75 g Salt; 120 g chili pepper; 100 g Garlic; 15 g Ginger; 35 g white sugar; 30 g High-proof liquor; 8 g chicken essence; 85 g light soy sauce; 25 g dark soy sauce; 3 g white pepper powder; to taste Sichuan peppercorn

Cucumber strips are salted and air-dried before joining chilies, garlic and ginger in a brine seasoned with soy sauce and a splash of white spirits.

0 minNewEasy Pickled & Preserved Pickle Mild Spicy

Instructions

1
After washing the cucumbers, cut them into strips, mix evenly with salt, and marinate for more than 5 hours.
2
Drain the pickled cucumbers and let them air dry. I dried them for 7 to 8 hours, and this time should be adjusted according to the temperature and humidity in the room.
3
After washing the chili peppers, cut them into small pieces and drain the water (I used Hangzhou peppers and a little bit of red Sichuan pepper).
4
Peel the garlic and ginger and cut them into small pieces.
5
Measure the baijiu, white sugar, and chicken bouillon powder.
6
After measuring the light soy sauce and dark soy sauce, mix them together.
7
Add an appropriate amount of Sichuan peppercorns to light soy sauce and dark soy sauce, put it in a small pot, bring to a boil, and then let it cool.
8
Pour the dried cucumbers, chili peppers, garlic, and ginger into a slightly larger container, then add white liquor, chicken essence, sugar, and white pepper powder.
9
Pour in the cooked light soy sauce and dark soy sauce, and stir well.
10
Put it into a glass jar, or a sealed container, and then it can be eaten after refrigerating for 2 days.
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Finished product image
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Finished product image