1.

Wash the cucumber and dry the surface water. Like all pickles, washing vegetables must naturally dry the surface moisture, denying that it is easy to rot during pickling.

2.

To make this pickled cucumber, there is a vegetable: fennel. This method is Russian, so it will have a faint fragrance and a soft sour taste, not too sour, thanks to fennel, a special food. Rooted fennel, washed and naturally dried.

3.

Prepare the seasoning you need.

4.

Cucumber is put into a clean and sealed jar without water or oil.

5.

Dice fennel, put it in a sealed jar with spices, and put it above 1 tablespoon salt.

6.

Pour in mineral water or pure water that can't pass the ingredients.

7.

At room temperature of about 20 degrees, the fermentation lasted about 10- 14 days.

8.

I made it on June 5438+03. When I opened it last night, the cucumber underneath was quite delicious. I use clean chopsticks to take out the right amount, and the rest is sealed and kept in the refrigerator. Because it has been opened, it can be kept in the refrigerator for a longer time.