1: First, prepare 3 kg of tender cucumber, with thumb thickness. This kind of tender cucumber has low water content and crisp taste, so there is no need to change the knife.

2. Clean the tender cucumber, then control the water content, add 20g edible salt into the basin, stir and marinate for half an hour, and marinate the excess water in the cucumber.

3. Rinse the pickled cucumber with clear water several times to wash off the excess salt, and then squeeze out the excess water in the cucumber.

4: Now put the cucumber evenly on the clothes rack, put it in the outdoor sun and air dry for half a day. The surface of dried cucumber shrinks and is elastic.

5: Put the dried cucumber in a water-free and oil-free bottle, and then add 20 grams of ginger slices and garlic slices.

6: Add 50g of cooking oil into the pot, then 2g of aniseed and 5g of pepper, stir-fry the flavor first, then add 50g of soy sauce and 100g of balsamic vinegar, finally add 20g of rock sugar to refresh, cook for 5min, and then let it cool thoroughly.

7: Pour the cold juice into the cucumber and press the cucumber. The juice must not pass through the cucumber, and it can be eaten after two days of sealing and pickling.

In this way, our pickled cucumber with crispy sauce is ready, so that the pickled cucumber is crisp and refreshing. Two pieces will be served when eating, which is a special meal. If you like a friend, try it.