Pickled cucumber

Overview

How to cook Pickled cucumber at home

Wash the cucumber and cut into long strips, sprinkle with salt and marinate in water.
Chop millet pepper.
Cut garlic and ginger into slices.
To make the sauce for pickled cucumbers, add 7 tablespoons of soy sauce and 7 tablespoons of mature vinegar to the pot. The ratio of soy sauce to mature vinegar is 1:1. Use a large spoon that is used to hold soup to measure the soy sauce and vinegar. Add 5 tablespoons of white sugar. Use a spoon that is used to drink porridge to measure the white sugar. Add 5g of salt and bring the sauce to a boil.
After the pickled cucumber sauce has completely cooled, add chopped millet, pepper, garlic slices, and ginger slices, stir, and then add cucumber strips. Control the water content of the cucumber strips before adding them to the sauce.
It can be eaten after 4 to 6 hours in the refrigerator.
Pickled cucumber strips are sour, sweet and appetizing.