How to make delicious pickled cabbage

It could be a plate of pickled cucumbers served with boiled pork or a pot of beef and cucumber soup… But not everyone has the skill to make golden, crispy, spicy, sweet and enjoyable pickled cucumbers…

First of all, if you want to have a delicious plate of pickled cucumbers, you should choose a jar of pickles made of enamel, porcelain or glass, there are many for sale and you should choose the large ones for the best taste.

The ingredients for a successful jar of pickles include: cucumbers, green onions, chili peppers, salt, sugar…

The preparation is very simple:

– Bring the cucumbers home, do not wash them right away, let them sun dry to wither a little.

– Trim the roots of the green onions and let them wither with the cucumbers.

– Cut the cucumbers and green onions into pieces about 5cm long, then rinse them thoroughly.

– It is recommended to use boiling water for the pickle brine, keep it warm. Mix the spices in a ratio of 1:3:1 (1 liter of water for 3 tablespoons of salt and 1 tablespoon of sugar). Stir well with a spoon.
The ingredients for a successful jar of pickles include: cucumbers, green onions, chili peppers, salt, sugar…

– Stack the cucumbers in the jar, the roots facing down, then cover with the green onions and small chili peppers.

– Pour the brine into the jar, enough to cover the cucumbers, use a small plate to press down or use bamboo chopsticks to block them.

For pickled cucumbers, you can eat them after 2 days, if you like them sour, you can wait longer. Looking at the recipe, it seems simple, but not everyone can make delicious pickled cucumbers.

The most important thing in the pickling process is to balance the amount of salt: Too much salt will make the cucumbers too salty and less salt will make them spoil quickly. Of course, sugar is also needed to make the cucumbers evenly yellow.

Pickled cucumbers are often served with boiled meat, roasted meat, fried fish with a side of chili garlic fish sauce. Or they can be used to cook fish soup, cooked with young pork ribs. In hot sunny weather, you can eat pickles with braised mackerel, bonito fish or carp.

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