Ingredients: cucumber, ginger slices, garlic cloves, soy sauce, white vinegar, sugar and salt.

Practice steps:

Step 1, 2,000 g of cucumber (both dry cucumber and water cucumber will do) should be cleaned and set aside.

Step 2: Cut the cucumber into small strips, sprinkle with salt, turn it up and down, sprinkle with salt, stir it evenly, let it stand for half an hour, and then start to water out, and pour off the water.

Step 3: Find a leaky basin and continue to control the water.

Step 4, find a heavy object to press, which can better control the moisture.

Step 5, hold down the water for one day and one night.

Step 6, put 500g of soy sauce, 50g of white vinegar, a tablespoon of white sugar and a little dried pepper into the pot, boil the pot together for 2 minutes, and let it cool.

Step 7, prepare the closed restaurant, put a layer of ginger slices at the bottom, then put a proper amount of cucumber with good moisture control, then put a layer of flattened garlic cloves, then put a layer of cucumber on top, then put a layer of ginger slices, and then fill the cucumber.

Step 8: Pour the cooled juice into a sealed jar filled with cucumbers.

Step 9, the juice should be over the cucumber.

Step 10, put it in the refrigerator and you can eat it the next day.

Step 1 1, take out a little after eating, and it can be preserved for a long time.

Tips:

Dry cucumber or water cucumber will do. I didn't buy water cucumber here, so I used dry cucumber, but I want to buy small cucumbers as small as possible.