What pickles do you eat for porridge in winter? How to pickle?

It is often said that autumn harvest and winter storage, and winter is the season to store. It is very cold in the north. Before it snows, we should store some vegetables that are not perishable, such as Chinese cabbage, carrots, potatoes, onions and so on. Those with a yard should be placed in the cellar of the yard, and those without a yard should be placed in a cool and ventilated place. Store vegetables well, so you don't have to worry about having no food when it snows.

In addition to fresh vegetables, every household will pickle some pickles, such as spicy cabbage, pickled cabbage, dried radish and so on. These pickles are a side dish of porridge. Although I don't eat much, I have to eat every meal.

Pickled cucumber is a pickle pickled in my family every winter. I always buy a few kilos, marinate them and put them outside the window. I can eat a little porridge every time.

Pickled cucumber is crisp and cool. The porridge is delicious and the pickling method is simple. My family uses this method every year, and my family loves it.

What is the specific method? This will be described in detail below.

dill pickles

Preparation materials: cucumber 1654300g, 2 tablespoons salt, ginger 1g, garlic 1g, 2 red peppers, 2 star anise, 5g pepper, 2 fragrant leaves, cinnamon 1g, 20g peanut oil and soy sauce1g.

Specific practices:

Just bought cucumber, choose this tender, pickled delicious, this kind of cucumber is really not expensive, so a big bag of more than 20 pieces, as long as 5 yuan;

Soak the cucumber in a pot, remove the flowers and pedicels, brush the surface with a brush, and carefully brush off the fluff;

After cleaning, take out and drain the water, put it on a pan pat and put it in a cool place to dry the surface water. This step is very important. Don't bring any water, or it will go bad easily after pickling.

Cut off the pedicel of cucumber, then cut it into small pieces about 5 cm, and each piece is cut into 4 small pieces. After all the cucumbers are cut, pour them into a big pot without water, sprinkle with salt, mix them evenly by hand, cover them with gauze, press a heavy object on them and marinate for about 4 hours.

Pour out the salted water in the basin, then wrap the cucumber with gauze and squeeze out the water for later use. Peel ginger and cut into thin slices, peel garlic and cut red pepper into small pieces for later use.

Pour peanut oil into the pot, stir-fry pepper, star anise, fragrant leaves and cinnamon, then pour soy sauce and white sugar, stir until the white sugar melts, turn to medium heat after the fire is boiled, then turn off the fire for 5 minutes to fully release the fragrance of the juice, and completely cool the cooked juice in the pot;

If the glass jar is scalded with hot water in advance, and then the water in it is completely dry, put the cucumber segments into the jar, sprinkle ginger slices, garlic slices and red pepper segments layer by layer, and finally mix the cool juice and pour it in, let it soak the cucumber completely, cover it and put it in a cool and ventilated place, and marinate it for two days before eating.