1. After cleaning the cucumber, remove the head and tail, then cut into cucumber slices, put the sliced cucumber slices into a large bowl, add one layer of cucumber and sprinkle with a layer of salt, then add another layer of cucumber and sprinkle with a layer of salt, and so on until the last layer is sprinkled on it, and then leave the cucumber for at least 20 minutes. Pickled cucumber can be seen that the cucumber slices have obviously turned yellow and a lot of water has come out. Then, put the cucumber slices into clear water several times, and rinse off the excess salt water to avoid being too salty when eating.

2. After the cucumber is pickled, the water in the cucumber is mainly braked out to reduce its volume, so that it does not occupy space when it is preserved. In addition, pickled cucumber tastes more chewy, tastes better and is more crisp. In fact, when we usually fry cucumbers, we'd better add the pickling step, which is particularly delicious. If you don't like pickling, there is another way to brake out the water in cucumber, that is, put cucumber slices directly in the refrigerator and take them out in a few days. At this time, a lot of water will come out, squeeze it out and put it back in the refrigerator for freezing. After repeated several times, the water basically came out. The advantage of this method is that cucumber slices are not too salty, and the disadvantage is that they are too troublesome and easy to deteriorate when thawed.

3. Wrap the cleaned cucumber slices with gauze, squeeze out the water, then take the amount of one-time consumption and bag it, then exhaust, tie the bag tightly and put it in the refrigerator for freezing and preservation.