The authentic method of pickling cucumbers and pickles

1. Cucumbers are about three kilograms, cut into pieces as shown in the picture, after cutting, sprinkle salt on top of each cucumber. Do not use too much salt. Marinate overnight

2. Pour out all the water from the salted cucumber and pour out the water in the cucumber

3. Press the cucumber with a heavy object and remove the water from the cucumber. Press all the water out as much as possible, and press it for a few more hours (I use a tofu-making mold, which has holes underneath, so water can seep out, and there is a small basin at the bottom to catch the water)

4. 350 ml of soy sauce, 70 grams of sugar, and about 10 grams of white wine, put them into the pot together. When the soy sauce boils and the sugar melts, turn off the heat, find a container, pour it in and let it cool (if you like sweet food, you can add more sugar)

5. Prepare ginger and garlic according to your own taste. If you like spicy food, you can also add chili pepper

6. Place the killed cucumbers in the cooled sauce, in order Add: cucumber, ginger, garlic, pepper, mix well

7. Add the peppercorns and aniseed to the cold oil, slowly squeeze out the oil over low heat, and take out the peppercorns and aniseed

8. Pour it over the cucumber while it is hot, or put it in cold oil.