Ingredients: cucumber, garlic, millet, honey, salt, sugar, soy sauce and balsamic vinegar.
Steps:
First, wash the prepared cucumber with clear water, remove both ends and cut the cucumber into rectangles.
Note: You don't have to cut off both ends when making cucumbers, because I prefer to eat the middle part, so I cut off both ends.
Second, prepare a clean small bowl, put the cucumber into the bowl, add the right amount of sugar and salt, and grasp it evenly by hand. Marinate for about half an hour.
Note: If you have enough time, you can pickle the cucumber one night in advance, then press it with heavy things for one night, and then wash it the next day, which will taste better.
Third, prepare a clean bowl, add a proper amount of honey, a small amount of sugar, a proper amount of soy sauce and vinegar, and stir evenly with chopsticks for later use. You can control these four kinds. The ratio of seasoning is about two to one to four to one.
Note: Not everyone may follow this ratio completely, but it can be adjusted according to their own tastes, but the gap must not be too big.
Fourth, clean the prepared millet pepper, remove the pedicle, cut it into two sections, pat the garlic with the back of a knife, put the millet pepper and garlic into a bowl and stir evenly with chopsticks.
5. After the cucumber is pickled, a lot of water will be precipitated. Pour out the water and pour the prepared seasoning into the bowl. Everyone should adjust the seasoning as much as possible, at least before the cucumber.
Note: As long as the cucumber is not adjusted, the turning step can be completely omitted.
If the pickles are cooked too much, you can put them in a bowl, cover them with plastic wrap and put them in the refrigerator. If you don't open the refrigerator at home, you can put it directly outside the window.