What is the effect of adding white wine to pickled cucumbers? When should white wine be added to pickled cucumbers?

We all know that there are many ways to cook cucumbers, and pickled cucumbers are one of the more popular ways. Many people often pickle cucumbers, especially in summer. There are certain requirements for pickling cucumbers, especially the seasoning. Some people add white wine to pickled cucumbers, so what is the role of adding white wine to pickled cucumbers? Let's take a closer look!

Why do we add white wine to pickled cucumbers?

The liquor here mainly plays a sterilizing role and can extend the shelf life. And the liquor is added when the soup is hot, which can also instantly stimulate the aroma and make the cucumber slightly winey.

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.

When to put pickled cucumbers in white wine

Liquor is usually added to the sauce. Liquor should be added when pouring out of the pot. If you add it too early, the alcohol will evaporate and there will be no wine aroma.

Let the pickle sauce cool, then pour in the white wine, stir well, then pour the sauce over the cucumbers, seal the box and leave for a few days. During the pickling process, the vegetables will lose a lot of water, so the pickle sauce will not cover the jar at first. But don't worry, when you check it the next day, the juice will rise a lot. After three days, the juice will not go over. The pickles in the jar may be relatively large, so you need to cut them into small pieces before eating!

How to make pickled cucumbers

Ingredients: 5 cucumbers

Ingredients: 3 cloves of garlic, 1 small piece of ginger, 2 chilies, some salt, a little sugar, 15 grams of peppercorns, some cooking oil

Seasoning: 40g soy sauce, 20g oyster sauce, 30g rice vinegar, 10g sesame oil, 10g dark soy sauce

Start making:

1. Wash the cucumber with a brush, drain the water, cut off both ends, split it in the middle, remove the seeds and pulp, and then cut it into small strips.

2. Put the cucumber strips into a bowl, pour in appropriate amount of salt and stir evenly with chopsticks, then set aside to marinate for 15 minutes.

3. Peel and slice the garlic. Peel and shred the ginger. Remove the stems of the chili pepper and cut into small rings.

4. Pour a proper amount of cooking oil into the pot, heat it over high heat until it is 50% hot, then turn off the heat. Then add garlic slices, peppers, chili peppers, and shredded ginger into the pot and fry until fragrant.

5. Then pour the oil into a large container, add light soy sauce, rice vinegar, sugar, oyster sauce, sesame oil and dark soy sauce and mix well.

6. After the sauce has completely cooled, pick up the cucumber strips with chopsticks and put them into the sauce. Then stir evenly. Cover with plastic wrap and marinate for 2 hours. (Do not pour it over, because the water from the cucumber is not needed).

7. Wait until the cucumber becomes soft and ready to eat.