Ingredients: 5kg of cucumber, 0/0-/0-5 pieces of red pepper (according to personal taste), two ends of garlic, 0.5kg of soy sauce 1000ml of sugar, and appropriate amount of sea salt (big salt).

Exercise:

1. Wash cucumber and small red pepper, and control the moisture.

2. Cut small red pepper into small pieces and garlic into thick pieces.

3. Prepare a large bowl, pour in soy sauce, sugar, red pepper and garlic, and mix well.

4. Cut the cucumber into pieces with a hob, sprinkle with Shanghai salt and marinate for 6-8 hours (depending on the cucumber water).

5. Put the preliminarily pickled cucumber into a hemp bag with a drawstring and press it with a heavy object.

6. After 6 hours, take out the cucumber in the bag and rinse it quickly with clear water to remove excess salt.

7. Then put it into a cloth bag again and press it with a heavy object for 2 hours.

8. Prepare two sealed boxes, evenly pour the sauce in the big glass bowl into the two sealed boxes, and then add the cucumber.

9. 20 days after the cucumber crisper is put into the refrigerator is the best tasting period.

Tip: Make sure that the water can be drained from the bottom of the bag, so that the squeezed water will not be absorbed by the cucumber.

Marinate the whole cucumber with sauce (some places call this cucumber water cucumber)

Ingredients: cucumber 1 kg, soy sauce, salt, sugar.

Pickling method:

1, what a delicate and lovely cucumber. I was moved by her at first sight and bought 1 kg.

2. Wash and remove the flowers on the cucumber head. Spread it on the chopping board to dry.

3. After two days, the cucumber becomes soft and slightly dry.

Put it in a sealed box scalded with hot water, and enlarge it first.

5. Put the small ones in the back, and put soy sauce, soy sauce, salt and sugar in the container. You can eat it after pickling for a few days.

Tip: the container containing kimchi must be scalded with hot water for a few minutes to achieve the sterilization effect.

Marinate the whole cucumber with sauce (this kind of cucumber is called dried cucumber in some places)

Ingredients: cucumber (cucumber), salt, sauce (fresh soy sauce, sugar, a little high-alcohol liquor).

Exercise:

1. Picked cucumber, washed and drained.

2. Marinate it with a little salt for one day, put it into the water, and dry it for another day, and it will become a cucumber.

3. Then check whether the epidermis is intact. If it is damaged, please discard it. Rinse it with cold water and then add it to the sauce.

4. After the container is disinfected, put it into the pumpkin, plug it tightly, pour in the marinated sauce, cover it, and marinate it in cold storage for more than two or three days.

The practice of pickling sauce: appropriate amount of fresh soy sauce, appropriate amount of sugar, boiling with water, adding a little high-alcohol liquor, stewing and cooling to room temperature. If you like fresh food, you can add a little monosodium glutamate, but in moderation.