Ingredients: 10 pounds of cucumbers, 200g of white wine, appropriate amounts of salt, garlic, onions, vegetable oil, chili powder, and peppercorns.

Method:

1. Wash the cucumber and cut into long strips.

2. Put the cucumber strips in a basin, add salt, pickle the water out of the cucumbers, control the water, add the green onions, minced garlic, and chili powder, and stir evenly.

3. Place the evenly stirred cucumber segments in the basin into a wide-mouth glass bottle (or a special jar), and pour in white wine.

4. Add vegetable oil to the pot. When the oil is hot, add the peppercorns and stir-fry. When the aroma comes out, turn off the heat and let cool.

5. Pour the sauteed Sichuan peppercorns into a wide-mouth bottle, shake evenly, seal the bottle with the cap, and place it in the refrigerator to ferment for a week.

6. After a week, you will be able to eat fresh and delicious pickled cucumbers.