Spicy pickled cucumber
Overview
It’s pickles again. Faced with complaints, I still stick to myself. How can I put it, pickles seem to be a side dish, but if we don’t have them for three meals a day, we will still miss them very much. Drink some hot white porridge, eat some noodles, bread or fried eggs with pickles every morning. Then again, pickles are high in salt after all and are not a healthy food, so it’s better to eat less of them. It can be seen that my hands are itchy when I see vegetables such as cucumbers, lettuce, and radishes, so I make pickles after tinkering with them. I like to make some pickles myself, so much so that it has become a little habit.
Tags
Ingredients
Steps
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Put the red pepper into a pot of water, bring to a boil, then turn off the heat and soak for 1 hour.
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Wash the cucumber and cut into thin hob pieces.
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Put the cucumbers into a clean basin, sprinkle with salt and marinate for 1 hour.
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Put the soaked red pepper and ginger slices into a garlic mortar (if you like the aroma of garlic, add a few cloves of garlic).
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Mash the chili and ginger slices vigorously.
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Mash the chilies until they become thick.
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Use a grate to remove the water from the pickled cucumbers. You can also wrap the cucumbers with gauze and squeeze out the water.
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Sprinkle an appropriate amount of peppercorns. If you like a strong flavor, you can grind the peppercorns before adding them.
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Pour in white vinegar.
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Dig in the chili puree, and the amount can be increased or decreased according to taste.
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Mix cucumber and condiments carefully.
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Place the mixed pickled cucumbers in a cool place and consume them after one day.
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Take out the pickled spicy cucumbers, sprinkle with cooked sesame seeds or add a little sesame oil, mix well and serve.
