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 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.
– 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.
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.
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