CHINESE PICKLED CUCUMBER RECIPES 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:

• Put chopsticks on the cutting board and cut the cucumber together
• In this way, the cut cucumbers are connected and will not break. It is crispier than the pickled slices, so you don’t need to cut them too thin.
• Put the cut cucumbers into the washed glass bottles,
• After cutting the cucumber, mix all the seasonings and stir evenly. Don't put too much cooking wine, you can put less lemon vinegar.
• Pour the prepared juice in the bottle,
• Seal the bottle with plastic wrap
• Cap tightly
• The next thing to do is to shake it once in a while,
• Turn the bottle upside down every two or three hours
• I made it the night before and can eat it until the next morning