Detailed recipe for pickled cucumbers

Overview

I went out to buy vegetables the day before yesterday and saw that cucumbers were quite cheap. Thinking that I hadn’t had pickled cucumbers from my hometown in Pakistan for a long time, I bought a lot and decided to make pickled vegetables.

Tags

• appetizers
• summer recipes
• aniseed
• cucumber
• dried chili pepper
• garlic
• hot pepper
• liquor
• msg
• oil
• rice vinegar
• white sugar
• zanthoxylum bungeanum
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Wash the cucumber and dry it (remember to dry it)

   

2. 2 Split it in the middle and scoop out the seeds

   

3. 3 Then cut into small pieces

   

4. 4 Spread a layer of cucumbers and sprinkle a layer of salt. After cutting them all, marinate them for a few hours. Then pour out the water and press them on the cucumbers with a heavy object (I used a bucket of water, I forgot to take a picture) and marinate them for twelve hours to kill the water.

   

5. 5 Kill the watery cucumber

   

6. 6 Cut the peppers, shred the ginger, and slice the garlic

   

7. 7 Pour soy sauce into a pot, add sugar and bring to a boil, then let cool (must be completely cool)

   

8. 8 Put oil in a pot and bring to a boil, turn off the heat, add Sichuan peppercorns, aniseed, and dried pepper after five minutes and sauté until fragrant, then let cool and set aside

   

9. 9 Finally, pour the chopped peppers, ginger, and garlic into the cool soy sauce, add MSG, white wine, and rice vinegar, then pour in the cool oil, and stir evenly

   

10. 10 Finally, put the cucumber into a jar and seal it. It can be eaten after three days. It tastes very good.