1. First, the cucumber is pedicled, pinched, washed and dried. Pour in a proper amount of salt, grab it evenly by hand, marinate it for about 1 hour, and take out the water inside.

2. After pickling, take out the cucumber and spread it on the grate to dry, and dry it in the shade for one day.

3. Prepare all kinds of ingredients. Ginger is cut into pieces and pickled together.

4. Bring the marinade to a boil, pour a proper amount of vinegar, 100g rock sugar, 2 pieces of soy sauce, 1 small amount of pepper and a little pepper into the pot, and simmer until the rock sugar melts, then turn off the fire and let it cool.

5. Take a clean sealed jar, put in dried cucumber, and smear with minced garlic and Jiang Mo. Pour in the cold marinade. Pour in 2 tablespoons of white wine. Mix well, then cover and keep in the shade. You can eat it the next day. Crispy and delicious.