1. Material: several cucumbers, several cloves of garlic, several slices of ginger, four tablespoons of salt, three tablespoons of sugar and four tablespoons of vinegar.

2. Wash the cucumber in water. After the cucumber is dried, sprinkle with salt and mix well. Put it in a leaky basin for an hour, let the salt penetrate into the cucumber, and a lot of water will be salted out.

3. Heat the wok, pour in vinegar and sugar, turn on a small fire, stir and melt the sugar in the vinegar, turn off the fire for a while, and wait for it to cool. After the sweet and sour juice is completely cooled, put the pickled cucumber, chopped garlic and ginger into a porcelain bowl or glass bowl (do not use an iron basin when pickling, which is easy to react with vinegar), then pour in the sweet and sour juice and mix well, wrap it in a packaging film and seal it, then put it in the refrigerator for one day, and then eat it the next day, preferably within one or two weeks, otherwise it will go bad easily.