Grandma has used a 30-year-old pickled cucumber recipe, pickled 10 catties at a time, and can be eaten for half a month, crunchy

Today I will share with you a recipe for my pickles, The cucumbers pickled according to this method taste very quickly, and it only takes one night to pickle a day in advance, and you can eat it the next day. The pickled cucumber is salty, crispy and crunchy in a bite.

【Pickled cucumber】

Ingredients: 10 kg of cucumber, 300 grams of chili pepper, 250 grams of garlic, 250 grams of ginger, 50 grams of dried chili, 500ml of soy sauce, 300 grams of sugar, 300 grams of salt, 250 grams of liquor, 50 grams of monosodium glutamate

Operation steps: 1. First prepare 10 kg of cucumbers, choose fresh cucumbers, take the cucumbers in your hands and pinch them gently, the harder ones indicate that they are fresh cucumbers, and the taste is more crisp; If it is soft when pinched, it means that this cucumber has been stored for a long time and is a little dehydrated and not fresh, so we have to choose the former to make it.

Then put the cucumber into an empty basin, add an appropriate amount of water to cover the cucumber, and then add a little salt to soak for 10 minutes, which can effectively remove bacteria from the epidermis.

2. Cut off the two ends of the cucumber, cut it in half, remove the core inside and cut it into strips. Note that this step must not be neglected, the core must be removed to make pickled cucumbers, otherwise there will be no crunchy feeling.

3. Put the cut cucumber strips into an empty basin, add 300 grams of salt to 10 kg of cucumbers, then grab and mix evenly, and put them aside for 30 minutes to kill the water in the cucumbers.

4. Take advantage of this time, let's cut the ingredients used to enhance the flavor. Cut the garlic into garlic slices for later use, peel the ginger and cut it into large slices for later use, and cut the chili pepper into large pieces for later use.

5. Pour out the water from the cucumber, add an appropriate amount of water, clean the salt on the surface of the cucumber, and then drain the water and put it in a pot for later use.

6. Add a little more base oil to the pot, after the oil is heated, let's put the chopped garlic slices, ginger slices, and dried chili peppers into the pot and stir-fry them over low heat to make the fragrance, then pour them into the cucumbers, then add the cut chili pepper pieces, add 500ml of soy sauce, 300 grams of sugar, 250 grams of liquor, 50 monosodium glutamate, and mix evenly.

7. Seal the plastic wrap, put it in the refrigerator for one night, and you can eat it the next morning, the pickled cucumber is salty and delicious, especially crispy. Friends who like to eat small pickles must not miss it, collect this article, and try it according to the proportion in the article, I believe you will not be disappointed!