CHINESE CUCUMBER PICKLE RECIPES

Steps:

• Toss the cucumber wedges with the salt and let them stand in a bowl for 20 minutes.
• Drain the cucumbers in a colander, rinse them under cold water, and pat them dry on paper towels.In a bowl dissolve the sugar in the vinegar, stirring, add the cucumbers, and toss them to coat them with the mixture.
• In a small skillet heat the sesame oil and the vegetable oil over moderately high heat until the oil is just smoking, add the gingerroot and the redpepper flakes, and stir fry the mixture for 5 - 10 seconds, or until the red pepper flakes are several shades darker.
• Remove the skillet from the heat and let the oil cool to room termperature.
• Pour the spiced oil over the cucumbers, toss the mixture well and let it marinate at room temperature for 1 hour.
• Refrigerate and cover, stirring occasionally. Use within 5 days.

Steps:

• Prepare three cucumbers, millet pepper, garlic and ginger, all wash and dry
• Cucumber cut into small strips
• Then add as much as two spoons of salt to pickle to pick up the water of the cucumber, and I marinate it overnight
• Prepare a pot, dry without water, add a bottle of soy sauce and 125 grams of sugar, stir until the sugar melts
• Turn on the fire while stirring, turn off the fire when the soy sauce boils
• After draining the water from the cucumber, slice the ginger and garlic, and millet pepper, and add some peppercorns. Then prepare a jar, wash it, and dry it
• Put the cucumber into the jar
• After the soy sauce cools, pour it all into the jar
• Add a little white wine to ferment and leave it for two days to eat