Pickled cucumbers

Overview

My mother brought me a lot of cucumbers and tomatoes from home, and she gave some to my good friends. There were still five or six kilograms left, which was too much to eat. If I threw away too many cucumbers, I would feel sorry for my mother, so I just pickled cucumbers into sauce. Although I usually cook, but I don’t have a computer and I’ve never uploaded recipes, so I’m not very familiar with how to upload them. This is the first recipe I’ve uploaded, and the step-by-step pictures are messy. Dear friends, please forgive me if I see them. I’ll try my best to upload recipes in the future without clutter!

Tags

• side dishes
• cucumber
• garlic
• liquor
• oil
• white sugar
• zanthoxylum bungeanum
• fragrant leaves
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Wash the cucumber

   

2. 2 Wash the green peppers and dry them.

   

3. 3 Peeled garlic, my step-by-step diagram seems too long-winded, I should just take a picture of the first three and introduce them together, so everyone can just make do with it.

   

4. 4 Cut the cucumber into strips and add salt to soak the water in the cucumber. This takes some time. I soaked it for about six or seven hours. I didn't weigh the amount of salt. I put it roughly. All my seasonings are based on the amount of cucumber.

   

5. 5 While the cucumbers are being picked, let's make the miso soup. Put the soy sauce, ginger, and bay leaves into the soup pot, put it on the fire and bring to a boil. After boiling, add the sugar and stir until the sugar melts, then turn off the heat and let it dry.

   

6. 6 Cut the green pepper into segments.

   

7. 7 Cut the garlic into slices.

   

8. 8 Put the chopped garlic and green pepper on the cucumber

   

9. 9 Pour the cooled miso soup into the cucumbers. The miso soup should cover the cucumbers. My basin is too small and the miso soup is not poured out. I will pour the remaining miso soup into the airtight container tomorrow.

   

10. 10 Personally, I prefer Sichuan peppercorns, so I added Sichuan peppercorns. This can be based on personal preference. Finally, put the peppercorns on top, put the wok on the fire to heat the oil, and then pour the oil on the peppercorns. Tomorrow, put it in a sealed jar and put it in the refrigerator. You can take it out and eat it two days later.