1, method one:

Wash the cucumber, and then drain off the water, the prepared salt are evenly coated on the surface of each cucumber, wipe the salt of the cucumber arranged neatly, put a heavy weight on the top of the press, the pressure of twelve hours or so, the water in the cucumber will be able to flow out of some of the water, and then remove the cucumber to dry.

Wash the mace and spare, slice the ginger, remove the skin of the garlic, and then soy sauce, white wine and sugar and monosodium glutamate and white vinegar and other seasonings all together, with a pot to cook, boil and then made into a sauce.

Put the processed cucumber into a container, put the seasoning into the if you can't lose the cucumber, then you can add some cold white water. Finally, put the garlic and ginger slices as well as mace into it, turning once a day, after a week or so, the whole cucumber can be marinated through, you can take out and eat.

2, method two:

Small cucumber wash, control water.

Green chili washed, cut with a knife to facilitate the flavor, ginger cut large pieces, cut the cucumber, green pepper, ginger yards into a small pot.

Pour soy sauce in the pot, put star anise, cinnamon, high heat and boil.

When the simmering soy sauce cools down, pour it into the small pot containing the cucumbers and peppers.

Start another frying pan, add the peppers and heat.

Pour the hot pepper oil into the cucumber pot and marinate for 24 hours.

3, method three:

Processing before the head and body of the melon pricked 5-10 holes, to facilitate the flow of water inside the melon, to prevent sour rot. Then every hundred kilograms of cucumbers under 10 kilograms of salt, as well as salt 18% concentration of salty broth 3 kilograms, a layer of melon layer of salt into the jar pickling, turning the cylinder 1 ~ 2 times a day. Pickled 2 days after the cylinder selection, classification, and then layered under the melon under the salt again pickled. Every 100 kilograms of cucumber under 10 kilograms of salt, until the sealing cylinder filled with salty soup storage, generally covered 15 days into.

4, method four:

Cucumber clean water control, cut into 3 cm long and short sections, the bottom of the plastic box, a layer of salt, lay a layer of cucumber

a layer of salt a layer of cucumber order, fill the plastic box.

Place in the refrigerator to chill the marinade for 48 hours.

Make sure to soak the pickled cucumbers in water for eight hours like this or they will be a little salty. Tossed with sweet noodle sauce and drizzled with a little sesame oil, the crisp and fresh pickled cucumbers are ready to eat.