pickles
By LudieWiegand
Eating pickles has never been a eating habit that I admire or even oppose. In our hometown, it is the habit of ordering pickles for every meal. Without pickles, we can't eat rice. My husband is also used to eating it. We have been married for three years. My husband has been forced by me to eat it almost rarely. Not long ago, I searched a recipe online and can make delicious pickles in 12 hours. 12 hours! Without a long fermentation process, the production of too much nitrite could be avoided, so I had the idea of making pickles, so I simply tried it, which satisfied my husband's appetite.
Recipe Recommendations
Steps for pickles
1
830g of cucumber, remove the stalks and cut into thin strips (I forgot to take the picture, make up next time) Take 80g of salt and pickle for 3 hours to control the moisture of the pickled cucumber2
a. Put brown sugar, soy sauce, garlic slices, ginger slices, white wine, and peanut oil in the basin;b. Drain the cucumber and place it in the seasoning juice prepared in a.3
Heat the oil in a pan, add the pepper and fry it, cool it, introduce it into the cucumber, marinate for 12 hours and serve.
4
Pick up the pickles and place them in an airtight container and store them in the refrigerator as you can eat!
5
Look, isn't the appearance not bad! (*^__^*) Hehe ~~ Satisfying...
6
Served with homemade steamed buns (steamed buns made from bean dregs left over from making soy milk) and a side dish, it's a delicious breakfast ~pickles Make Tips
After 12 hours, you can fish out the pickles (be careful to use water-free and oil-free tools to avoid bringing in raw water and hair), put them into a clean glass bottle, and place them in the refrigerator for refrigeration; the rest of the soup can be pickled repeatedly. You can also use other vegetables to pickle, but they must be pickled with salt.