[Summer Cold Appetizer]: Homemade Pickled Cucumbers

Name: [Summer Cold Appetizer]: Homemade Pickled Cucumbers
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 500 g Cucumber; a pinch Peanut; to taste Green chili pepper; to taste Red chili pepper; 1/2 bottle Soy sauce; 2 spoon white sugar; a pinch Sichuan pepper; a pinch Star anise; a pinch dried red chili; to taste Edible oil; 50 g Salt

A refreshing summer side dish where cucumbers are salted and pressed to draw out moisture, resulting in crisp, savory pickles that pair wonderfully with plain rice or congee.

0 minNewMedium Pickled & Preserved Pickle Savory

Instructions

1
Wash the cucumber with clean water, and soak the peanuts in warm water to remove the skins and set aside.
2
Place the cucumber and fresh chili peppers into a container, add salt, and rub for a while.
3
Fill the storage bag with an adequate amount of water and set aside.
4
Place the cucumbers in a colander pot and press them with a water bag. During the pickling process, shake the pickling cucumbers several times to use the impact to draw out the cucumbers' own moisture.
5
After the cucumbers are pickled, squeeze out the water; add half a bottle of soy sauce and a spoonful of sugar to a pot and simmer over low heat until a sweet sauce flavor appears.
6
Pour a small amount of oil into the pot and sauté the star anise until fragrant, then turn off the heat and let it cool.
7
Put the cucumbers and peanuts into a container, pour in the marinade, and let it marinate for 24 hours.
8
Take as needed when eating.