How to pickle cucumbers

Ingredients: 1. Five pounds of cucumbers

2. Half a pound of salt

3. Two and a half pounds of soy sauce

4. Two ounces of shredded ginger

5. Four ounces of white wine

6. Four ounces of brown sugar

7. Five ounces of fresh chili pepper (or half a liang of chili noodles)

8. One liang of MSG

9. Two liang of cooked oil

10. One liang of vinegar

Preparation method:

Wash and dry the cucumber, cut it into long cubes, marinate it with salt for two hours, then add soy sauce, vinegar and sugar to the poured salt water, boil it and let it cool. Mix the shredded ginger, chili (noodles), white wine, monosodium glutamate and cooked oil and stir evenly. Put the cucumbers into a container, put a layer of cucumbers and sprinkle with a layer of seasonings, and finally pour the cooled soy sauce into the container, and it can be eaten after 8 hours.

Another: Prescription for pickled peppers - for those who like spicy food.

Ingredients: 1. 5000g chili pepper (ten kilos)

2. 150g fried oil (three ounces) (boil and cool)

3. Salt 500g (one catty)

4. 2500g soy sauce (five catties) (boil and let cool)

5. 200g sugar (four taels)

6. 200g garlic (four ounces) (sliced)

7. 200g ginger (four ounces) (sliced)

8. MSG 25g (half a ounce)

9. 375g white wine (7 and a half)

Note: Processing method:

1. Wash the peppers, dry them, remove them and cut them in half.

2. Then add 150g of cooking oil to the chili peppers, mix well and leave it for three or four hours.

3. Pour in other seasonings and mix evenly.

4. After that, put it into the container and seal it.

5. It can be eaten after five days.

Remember: Use dry, oil-free chopsticks when taking them out.