Homemade Russian Pickled Cucumbers Method

Just posted a sour one.CucumberBeefHamburger, incredibly delicious. Many friends asked about the recipe for pickled cucumber. I'll type it out right away. The method is SO easy, even kitchen novices can learn it. No need to wait until the next day; you can eat these sour cucumbers immediately. Not only quick and simple, but also super tasty. Comparable in flavor to a certain brand's Russian-style pickled cucumber. Eat them with alcohol, porridge, or hamburger for a good accompaniment. Recently cold weather, eating some when having congee is sour and sweet, crisp and delicious.Ingredients Main ingredientsPickled cucumbers 1500g,

　　Onion Half an onion, white

Vinegar 250g, salt 75g, old sugar 120g, bay leaf 2 pieces, small Fennel seeds A little, mustard seed a little Step 1.Prepare the ingredients. Step 2.

Prepare all the spices; mustard seeds can be bought online and are recommended not to skip.

Step 3.

I used old sugar. If you don't have white sugar, it's fine too.

Step 4.

Cut the onion into strips.

Step 5.

Pickled cucumbers, a type of cucumber with whitish skin that makes them very crispy and can be stored for longer periods.

Step 6.Slice the cucumbers; don't make them too thin. Step 7.

In a large bowl, add the pickled cucumbers, onion strips, sugar, salt, vinegar, bay leaf, fennel seeds, and mustard seed. Stir with oil-free chopsticks until well mixed.Step 8. Boil water in a steamer pot, steam for 10-15 minutes, take out to cool down, then store in a sealed container.

Tips

1. Don't skip any of the spices inside; I adjusted the sourness and sweetness according to my taste several times, but it's just right if you don't like something too sweet.

2. These pickled cucumbers can be eaten directly after cooling for about 1 hour after steaming.