Rice vinegar 90g

Water 360g

Sugar 30g

Salt 20g

Three cucumbers (medium)

Brine 500g of water +1.5g of salt

Garlic may not be added

Step 1

Vinegar, water, sugar, and salt are mixed to make a pre-prepared Sour Sauce

Step 2

Prepare 0.3% brine in a bowl. Cut the cucumber into segments 1 to 0.5cm shorter than the bottles, then split in quarters and drop into the brine to soak.

Step 3

Cook a pot of boiling water, after boiling, low heat, the cucumber up into the hot water to boil for 2min. after scalding the skin over the outside of the heart over the inside of the bottle. At this time you can add a few cloves of garlic at the bottom of the bottle to increase the flavor.

Step 4

Fill 3 with 1, as much as possible. Fill a pot of water to 2/3 of the bottle, bring to a boil, put the bottle into the water to vent before boiling, boil for 5min, tighten the lid while it is still hot, take it out, invert it for 5min, and store it in a cool place.

Step 5

If water leaks out of the bottle when inverted, wait for it to cool down and repeat step 4, or you can boil it, turn off the heat and cover it with plastic wrap (preferably bubble-free) after it stops bubbling, then tighten the lid.

Step 6

Place in a cool place and store for two days. (If you can't achieve a tight seal, you can't keep it for a long time)

Tips

1. It's best to check for leaks before using the bottle.

2. Keep it open while cooking, otherwise it will become soft and not crispy.