1. Wash the cucumber. When cleaning, you can first put the cucumber into a pot, pour a little baking soda to soak it to remove pesticide residues and insects on the surface of the cucumber, soak it for 10 minute, then take it out and rinse it with water, and drain the water.

2. Cut the washed cucumber into cylinders of equal length, cut it in the middle and cut it into strips, not too thin, but as evenly as possible.

3. Put the cut cucumber strips into the basin, pour a small amount of edible salt, put on gloves and stir the cucumber strips and salt evenly, grab them evenly every once in a while, marinate them for about 8 hours, and then control the water to dry.

4. Cut the garlic into garlic slices, cut the pepper into sections, slice the ginger (tender ginger is better), put the soy sauce, vinegar and sugar into a pot and cook while stirring. Remember not to burn too much. After all the sugar melts, you can turn off the fire and add monosodium glutamate, and then stir well.

5. After cooling, add cucumber strips, ginger slices, garlic slices, white wine and pepper slices with good water control, and grab them evenly with gloves. Never put cooking oil, this is the key. You don't need oil for the whole journey. Don't think that pickles will come out without sauce.

6. After curing, take out the fresh-keeping package or put it in a pickle jar for sealing. Seal it well, so that the cucumber will be crisp, green and delicious.