After the beginning of autumn, teach you to use cucumbers to make pickles, this pickling method, cucumbers are crispy and appetizing

After the beginning of autumn, teach you to use cucumber to make pickles, this pickling method, put the cucumber in the prepared sauce, make a pickled cucumber pickle, with a unique flavor, eat the taste is crisp and refreshing, sweet and delicious, appetizing rice, with rice, noodles, steamed buns are good, cucumber color is brown and green, the sauce is fragrant. Moderately salty, crisp and pleasant, let's share the following methods:

【Pickled cucumber pickles】Ingredients: 3 kg of cucumber, 5-6 spicy millet, 4-5 tablespoons of oil, 1 kg of soy sauce, 1 head of garlic, 3 slices of ginger, about 20 peppercorns, 2 star anise, half a tablespoon of sugar, 3-4 bay leaves,

Steps:

1. Wash the cucumber, drain the water, and then dry the water on the surface of the cucumber.

2. Cut the cucumber into sections, then cut the cucumber segments into 4 cloves and cut into cucumber strips.

3. Put the cucumber in a pot, sprinkle in salt, mix well, marinate for 5-6 hours, and marinate the water of the cucumber, so that the pickled cucumber tastes crisp.

4. Prepare the seasoning, cut the millet into sections with a spicy oblique knife, and slice the garlic.

5. Add oil to the pot and heat it, add ginger slices, Sichuan pepper, star anise, bay leaves and fry until fragrant, pour in soy sauce, bring the soy sauce to a boil, turn off the heat, then add sugar and stir well, and let the soup cool.

6. Put the pickled cucumber strips, clean the water with your hands, put the cucumber strips in a container, add garlic slices and millet spicy, and mix well.

7. Pour the cooled seasoning juice into the cucumber strips, the juice is best to cover the cucumber strips, cover the lid, put it in a cool place or refrigerated in the refrigerator, and you can eat it after 3-4 hours.

Tips: Do not get raw water on the pickling process, ginger and garlic are also dried before cutting. Cucumbers must be pickled until wilted, and they are crisp when pickled. It is also possible to marinate it in seafood soy sauce and it is not so salty to eat.