How to make Northeastern pickled cucumbers:

1. Cut an appropriate amount of cucumbers, sprinkle with salt and marinate overnight.

2. Pour out all the water in the yellow table and press out as much water as possible in the yellow table.

3. Then put an appropriate amount of soy sauce, white sugar, and white wine into the pot. After the soy sauce boils and the white sugar melts, pour it into a container and let it cool.

4. Place the cucumber in the cooled sauce, add cucumber, ginger, garlic, and pepper in turn and mix well.

5. After putting oil in the pot, put the Sichuan peppercorns into the pot, simmer the oil over low heat, pour it on the cucumbers, and marinate for a few hours.

It should be noted that cucumbers do not need to be washed. A lot of water will come out after pickling them with salt. Wash them directly and they will be disinfected. If there is raw water, the cucumbers will rot during the pickling process. Eat the pickled cucumbers as you like. Just go and pick it out with oil-free and water-free chopsticks.