1. Salting
Pick the cucumber in time with salt, every 5 kg of fresh cucumber with salt 0.5 kg, marinate 1 day after the cucumber with water washed, re-pickled, according to the ratio of 5 kg of cucumber / 0.5 kg of salt, a layer of cucumber a layer of salt into the pickling jar, sprinkled with some salt on the top with stone pressed, turn the cylinder once a day, 10 days to complete.
Second, the yellow seeds are pickled
Huangzi is the sauce blank for making noodle sauce, the preparation method of Huangzi is 0.5 kg of flour plus 200 grams of water, and roll into thin slices, cut into rectangular pieces, and then cut into 2 cm thick strips, steamed on the pot, the dough slices are placed at about 28 ° C, 3 to 4 days can be fermented to grow a layer of yellow hair, dried and mashed is yellow seeds. Marinate 5 kg of cucumbers, use 2 kg of yellow seeds to convert 2.25 kg of flour, first lay a layer of yellow seeds at the bottom of the tank, and then lay a layer of salted cucumbers until the tank is full. Finally capped with yellow seeds.
Third, the drying of the pickling tank
The pickling jar should be placed in a place with a higher temperature, but avoid being directly exposed to the sun, do not cover it tightly, and let the heat of the yellow seeds be dissipated. Generally at night to open the lid, during the day to support the cover, to prevent direct sunlight, 2 to 3 days later, to the cucumber to solid. When the sauce is floating, you can open the lid to allow direct sunlight, so that it ripens faster. In about 40 days, the salt in the cucumber can penetrate into the yellow seeds, which ferment into the sauce. At the same time, the sweet taste in the sauce also penetrates into the cucumber, so that the saltiness of the cucumber is reduced, the flavor of the sauce increases, and the yellow sauce is called "melon sweet sauce", which can continue to pickle pickles, and can also be sold or eaten directly.
Fourth, mix sugar
Remove the sauce from the cucumber, drain and stir in the sugar twice. 5 kg of cucumber, the first time mixed with sugar 0.5 kg, every 2 to 3 days, turn the cylinder once to remove the sugar brine; and then use 1 kg of white sugar to stir, after 7 days, sprinkle some of the first used back sugar brine on it, and then marinate for 4 to 5 days. It is better to make a gherkin in August, because the temperature is higher in August and the sweet sauce is easy to ferment.