How to make pickled sweet and sour cucumbers

Cucumber is a common food in our life. It is also a cool food. Eating cucumber in summer has a very good effect. There are many ways to eat cucumbers. Not only can they be fried, but they can also be eaten raw. Some people also pickle cucumbers to make sweet and sour cucumbers, which have a very unique taste. Of course, when making sweet and sour cucumbers, you should also pay attention to the combination of sauces. Do you know how to make pickled sweet and sour cucumbers?

1. Prepare all the seasonings, salt, soy sauce, rice vinegar, and sugar. Wash and cut the cucumber into strips and put it in a container. Marinate it with salt for five hours. Pour out the marinating water and wash it twice with clean water so that it will not be too salty. Then squeeze out the water in the cucumber and dry it. (The amount of salt can be determined according to the amount of cucumbers you use) Pour all the seasonings into the container you prepared, put it in the refrigerator and take it out the next day, pour the seasoning soup into the pot and boil it, turn off the heat and let it cool, pour it back into the container and seal it, and put it in the refrigerator for four or five days before eating.

2. Wash the cucumber and cut into inch-long pieces. Add salt and marinate for 10 minutes, then filter out the juice. Take a bowl and add sugar, vinegar, salt, starch, light soy sauce and water to make a sauce. Add oil to the pot and stir-fry chopped green onions. Pour the juice in the bowl and boil until it becomes thick. Then put it in a sealed jar and marinate.

3. Wash the cucumber, cut it into small pieces about 8 cm long and as thick as fingers, put it in a clean container, mix it with salt and set aside. Put all the ingredients into a small bowl, stir well, and leave until the rock sugar is completely dissolved. After marinating with salt for about twenty minutes, a lot of water will seep out. Pour out the water and add the seasoning you just prepared to the homemade pickled cucumbers and mix well. Refrigerate for one day. 4. Be sure to use rock sugar and white vinegar, do not use white sugar and rice vinegar/aged vinegar, otherwise you will not be able to produce that refreshing taste. When using salt to pickle homemade cucumbers, do not use too much salt, otherwise it will affect the final sweet taste. This cold dish is marinated in the refrigerator, so it is especially suitable for summer consumption. According to my experience in Du Yichu, the effect will be better if the marinating time exceeds two days while ensuring hygiene. If you only marinate it for a day, it's already pretty good.

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