Do you need to remove the seeds of pickled cucumbers? Why do you need to remove the seeds of pickled cucumbers?

We all know that pickled cucumbers are a popular delicacy in summer. They are sour and spicy, appetizing, and easy to make, so many people pickle cucumbers. There are certain requirements for pickling cucumbers, especially in the processing of ingredients. So should pickled cucumbers be deseeded? Let's take a closer look!

Why do we need to remove the seeds from pickled cucumbers?

Cucumber seeds will contain a lot of water during the pickling process, while cucumber seeds are soft and not crispy. In order to have a crisper taste, the cucumber flesh is removed directly, and the pickled cucumbers are crisper and more delicious.

Since fresh cucumbers contain more water, in order to make them tender, crisp, refreshing and tasty, most of the water on the outer circle of the cucumber must be removed. The melon pulp is the part of the cucumber that retains the most water, and the melon pulp itself is soft, so even if the water is removed, it will not be crispy at all. Therefore, in order to ensure that the pickled cucumbers are tender, crisp and delicious enough, it is best to remove the melon pulp.

How to make pickled cucumbers

Ingredients: 2 cucumbers, 1 piece of ginger, 2 chili peppers, 1 head of garlic, light soy sauce, dark soy sauce, aged vinegar, oyster sauce, sugar, peppercorns, salt

Production steps:

1. Wash the cucumber and cut it into small strips. Put it in a bowl, add salt, mix well and marinate for about an hour. A lot of cucumber water will come out. Pour it out. (It's a pity that some nutrients will come out with it. You can save it for cooking noodles or porridge.)

2. Squeeze the cucumber strips dry with your hands, add the chopped garlic, ginger and chopped chili pepper.

3. Put aged vinegar, dark soy sauce, sugar, peppercorns and light soy sauce in a small pot, bring to a boil over high heat, then simmer over low heat for about one minute. Let cool and pour into a cucumber bowl. Put the cucumber strips into a container, preferably one with a lid, and refrigerate. It can be eaten after one night.

Tips:

1. Although this method of pickling cucumbers can be eaten in a short time, the container for the cucumbers should be kept free of water and oil so that they can be stored for a few more days.

2. After all, it is a secondary processed food pickle. It is not recommended to eat too much. It is not good for your health. Don't pickle too much each time, and don't eat too much at one time.

What are the special requirements for pickled cucumbers?

1. When pickling cucumbers, remove the pulp in the center of the cucumber. The pickled cucumbers will have a crisp taste and can be preserved for a long time.

2. If the amount of pickled food is large and you cannot finish it all at once, you can add a little strong liquor when pickling to increase the storage time.

3. For pickling cucumbers, purified water is used from the initial washing to the subsequent pickling. If there is no purified water, it does not matter, you can use boiled water.

4. Remember, if you want to store it for a long time, you must keep it sealed during the pickling process, avoid oil and raw water, and use clean chopsticks each time you take it.

5. The sauce must be boiled when making it.

6. If you make it today and eat it tomorrow, and you can finish it quickly, then the operating environment for pickling cucumbers will not be so harsh.