Pickled cucumbers with Northeastern sauce
Overview
The cucumbers grown in my garden produced too much this year. I harvested more than 20 kilograms at a time. I gave some to friends, but I still couldn’t finish the rest, so I decided to make pickled cucumbers, which are delicious and can be stored. Last year my neighbor taught me how to make it. I was lazy and didn't press it with heavy objects. I simply used a washing machine to shake off the water. The texture of the pickled cucumbers was not particularly crispy. I improved it this year. The taste is particularly good, and the pickled cucumbers are also particularly crispy when chewed. I made 5 or 6 kilograms of cucumbers a few days ago, but they were all wiped out by my family in two or three days. They may be home-grown cucumbers, which are pure green organic vegetables and should taste better. I will make another ten kilograms today so that my family can eat enough.
Tags
Ingredients
Steps
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Wash the cucumbers and green peppers, remove the flesh from the cucumbers, remove the seeds from the green peppers and cut them into chopstick-thick strips. Cut the small red peppers into diagonal sections and put them in a large container. Add 5 tablespoons of salt, mix well and kill the water, and marinate for about one night.
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Put the pickled cucumbers, green peppers, and small red peppers in clean gauze bags.
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Wrap the bottom of the kimchi jar with plastic wrap and press it for 19 hours to squeeze out water. Because it is a home-grown large cucumber with a lot of water, I poured half a basin of squeezed water out, then continued to press, and poured another half a basin of water to consider the pressing successful.
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Put the pressed cucumber into a basin, add the garlic slices cut in advance (8 garlic cloves), 2 spoons of sugar, 2 spoons of white wine, a spoon of MSG, and a large bowl of soy sauce and mix well.
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Mix well and put into a dry crisper.
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Cover and store in the refrigerator for a day or two before serving.
