From the perspective of pickling method, there are fresh cucumbers pickled whole, dried cucumber strips pickled, pickled directly in the sauce jar, pickled with cucumbers that have not grown, and so on. From the taste, there are fresh and salty, spicy, sweet and sour, sour and salty, shrimp oil, sesame oil and so on.

Ingredients: fresh water cucumber (dark green and slender, short and light green dry cucumber is not allowed) 10 kg, soybean oil 100ml, seafood soy sauce 1000ml, sugar 100g, salt 50g, monosodium glutamate 20g, fresh ginger 1 0.

Practice: Wash the cucumber, blanch it in boiling water, and put it on the grate to cool. When the soybean oil is burned in the pot until it smokes, turn off the fire, let it stand for 10 minute, sprinkle pepper into the oil, continue to stand until the oil is warm, pour in soy sauce, salt, sugar and monosodium glutamate, and mix them into a marinade. Prepare a clean bottle, scald the inside with boiling water for disinfection, put cucumber, pepper, ginger, garlic and coriander in layers, and pour a tablespoon of marinade into each layer until it is full.

Press the pickled vegetables with a cleaned and disinfected stone, cover them and put them in the shade. If it is necessary to put them in the refrigerator in summer, pickle them for about 15 days. Teach you to make authentic pickled cucumbers, which are crisp and delicious, and one pot of pickled cucumbers is not enough to eat at a time!