After decades of pickled cucumber practice, it can be eaten in 2 hours, with a green color and a crisp taste

Today I share a pickled cucumber strip pickle, which has been used at home for decades to pickle cucumbers, and can be eaten in 2 hours, with an emerald green color, a crisp taste, and will not deteriorate after a long time

【Pickled cucumber strips and pickles】Ingredients required: 3 catties of cucumbers, 2 red peppers, 2 tablespoons of oil, appropriate amount of salt, 1 head of garlic, 1 piece of ginger, half a tablespoon of Sichuan peppercorns, 4-5 large ingredients, 1 kilogram of light soy sauce, half a tablespoon of sugar,

Steps:

1. Choose tender cucumbers, wash the cucumbers and red peppers, and dry the water on the surface.

2. Cut the cucumber into 4 equal strips.

3. Place the cucumber strips flat on the cutting board, and then use a knife to remove the cucumber slices. If the cucumber is thicker, remove the cucumber strips and cut the cucumber strips in half into 2 strips.

4. Cut the cucumber strips into pieces about 4-5 cm long.

5. Remove the stems and seeds of the red pepper and cut into strips about 4-5 cm long.

6. Put the cucumber strips and red pepper strips together in a pot, add 2 tablespoons of salt, stir well, and marinate for 4-5 hours.

7. After the cucumber is pickled, you can see a lot of water marinated in the basin.

8. Wrap the cucumber in gauze, hold it with your hands again, squeeze out the water of the cucumber, and then put the cucumber strips in a ventilated place, spread them out and dry for about 1 hour.

9. Slice the garlic and shred the ginger.

10. Add oil to the pot and heat it, add the peppercorns and ingredients, fry them over low heat, and fry the peppercorns until they are slightly charred.

11. Pour in the soy sauce, bring the soy sauce to a boil, turn off the heat, remove the peppercorns and ingredients, and let the soy sauce cool.

12. Put the dried cucumber strips and red pepper strips into a basin together, put in the garlic slices and ginger shreds, pour in the cold soy sauce juice, stir evenly, put it in a clean container, put it in the refrigerator for refrigeration, and after 2 hours, you can eat.

Tip: After the cucumber is eaten, the sauce is heated and then cooled, which can be reused and continued to marinate.