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1
Prepare the required ingredients, choose fresh peppers and cucumbers. -
2
Wash the cucumbers, wipe them dry with kitchen paper, and cut them into evenly-thick cucumber segments. -
3
Add two tablespoons of salt, spread it evenly with your hands, then cover it with plastic wrap and marinate it in the refrigerator overnight. When you take it out after 8 hours, a lot of water will precipitate. -
4
Only when the cucumbers are completely out of water will the pickled texture be crisp. -
5
Add 1 handful of rock sugar to the ginger slices, garlic slices and washed Chaotian pepper. -
6
Add 1 tablespoon of dark soy sauce, 2 tablespoons of light soy sauce, and 2 tablespoons of white vinegar to an appropriate amount of water, add 50 grams of pickled peppers, and add cucumber segments. Here we put the soup and cucumber into a clean sealed jar, which can be stored for a long time. If you make less, you can put it in an enamel pot like Hua'er, cover the surface with plastic wrap, and refrigerate it in the refrigerator for 2-3 days, so that the pickled cucumbers will be quite delicious. -
7
Hot and sour, crispy and refreshing. Perfect for soaking in porridge or serving with porridge in spring, or taking with you on outings.A small box like this is an indispensable side dish for meals.