I have been pickling cucumbers almost every year for the past two years. The tomatoes and cucumbers in Lijiang are extremely tender and fresh. Ordinary cucumbers are thorny with flowers that are barely completely wilted. Fruit cucumbers have a fresh batch coming in three or two days, so I usually choose to buy fruit cucumbers to eat. It's not too expensive, at its most expensive it's four dollars and fifty cents, usually three dollars and fifty cents a pound. I buy once every three days, if pickled then I usually buy ten pounds or a dozen pounds at once, but pickled then a few pounds will be enough. The day before yesterday just happened to buy fresh fruit cucumbers, also took a picture, today the finished product of the pickle came out, just to answer your question with my practice.

Seven pounds or so of fruit cucumbers. Are extremely fresh and tender, buy back inside the water soaked for more than half an hour. The main concern is still pesticide residues. Then running water to wash a few, remove the tip with a knife cut into four equal strips. Add some millet chili. If you do not like spicy can be omitted. Then code salt. Tip, not too much salt, or it will be salty. General workshop inside the salinity will be over the standard. Do it yourself must master the salinity, not too salty, because it will not need to be stored for a long time, usually put in the refrigerator for a few days to eat is still not any quality change. After the code salt and turn repeatedly, until the food evenly hanging salt.

Use a heavy weight to press for twenty-four hours to squeeze out the excess water. I use twenty pounds a barbell times two. Then, for the Lee Kum Kee Soy Sauce, you'll probably need about a pound, and the Heng Shun Balsamic Vinegar about half a pound. White wine is about three taels. Sugar is about three taels, and one tablespoon of MSG is fine. MSG should be a little but not too much. Then mix together and boil to cool.

Tender ginger half a catty sliced, garlic three two sliced, millet spicy according to each person's acceptance of spicy put, cut into small pieces. Then put these into the cooled seasoning mix inside. After the cucumber is pressed and squeezed out the water, put it into the seasoning bowl, mix well, and put it into the box and seal it for twelve hours before serving. The sealing here is not necessarily under vacuum, for example, the box has a lid on the lid can be, this is my own production process, I hope to help you.