Ingredients of Russian pickled cucumber: 2500g cucumber, 50g green pepper, 50g fennel, 50g celery, refined salt 100g, 2 fragrant leaves, 50g garlic, 2 dried peppers and a little pepper. Practice: 1, wash cucumber, celery and fennel, and wash garlic and cross-cut. 2. Stack a layer of washed cucumber in an acid-resistant container, sprinkle with a layer of celery, fennel, garlic, fragrant leaves, pepper, dried pepper and green pepper, and stack a layer of cucumber on it. 3, put 2500 grams of water in the pot, add salt and stir well after boiling. After the salt melts, pour it into a container filled with cucumbers, put a lid on the container and hold it down with a heavy object. Cover the mouth of the vessel and ferment at about 38 degrees. When fermented until foaming, move to 5℃ for storage. Cool thoroughly and serve. Features: sour and crisp, clear mouth, greasy, digestive, closed window.