Pickled Cucumber Success after three improvements
Overview
Everyone must love to eat pickles. I used to buy them and always thought it was difficult to make them. The other day I saw Mei Yiran’s post and it seemed easy to make them. Maybe everyone’s taste is different and the result was not that good, so I made them three times in a row. After some improvements, the last time it finally reached my taste, haha! Let me tell you how I do it!
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Ingredients
Steps
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Wash and dry cucumbers
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Cut the cucumber into small strips and marinate with salt for 2-3 hours
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sliced ginger and garlic
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Put the Sichuan peppercorns in the oil and fry them into Sichuan peppercorn oil (you need to heat the pan with cold oil and fry slowly over low heat, I forgot the picture). After frying, take out the Sichuan peppercorns. After the oil cools down, put all the ingredients together. Use clean chopsticks to put the pickled cucumbers into the juice. Leave for 12 hours.
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The pickled cucumbers are ready to eat. If not eaten, put them in a bottle and store them in the refrigerator
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This is the first time I used red radish. I used too much salt (the old recipe is 50 grams of salt per pound), and it was too salty when it came out. Moreover, the radish tasted a bit raw, and my husband said it didn’t taste good.
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The cucumbers used for the second time had less salt, but the dark soy sauce used was too dark, and the cucumbers were cut a little thin
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So for the third time, the cucumbers were made with less salt (only 16 grams were used) and light soy sauce was used instead (the amount was also less, as long as it can cover the cucumbers). The effect was much better, and the color and taste were also better. Now I also recommend less salt, and be healthier! ! Compare it with the previous picture. The color is much prettier and it tastes better!
