2. Gently put the cucumber into a clean container, cover it with plastic wrap and put it in the refrigerator for later use.
3. Find a clean pot, and boil the water and pickling accessories (except vinegar) in the pot.
4. After the salt water is completely cooled, pour in apple vinegar, mix well, cover it with plastic wrap, put it in the refrigerator, and refrigerate it with cucumber for 24 hours, so that the salt water can be mixed with the temperature of cucumber.
After the cucumber is put in the refrigerator, the harm we can't see is undoubtedly exposed. These must be picked out, which is why many people pickle long-haired cucumbers.
6. Find a clean glass bottle and steam it for 10 minutes. After cooling, put fennel on the bottom of the bottle.
7. Pack the cucumber neatly and try not to scratch the cucumber skin.
8. When bottling cucumber, pay attention to the neat pattern and plug it tightly. If necessary, you need to press the cucumber tightly with some heavy objects to prevent the cucumber from floating during the pickling process.
9. Pour the salt water into the bottle.
10, the salt water must submerge the cucumber.
1 1. Seal the bottle mouth and put it in the refrigerator for refrigeration. It can be eaten after 7 days and can be stored for 30 days.