Pickling of monkey's legs can be preserved for long term consumption after pickling, monkey's legs pickling method is: the first to remove impurities, insects reside in the vegetables and the short vegetables below 22CM, with rubber bands to tie the handle, cut off the roots of the old area; and then immediately put into saturated brine soaked for about 2 hours, the vegetables from the quite soft in the pickling. The main method of pickling is the layer salt method, which is practiced twice. The first pickling is in order to eliminate the ash in the salted vegetables, with a layer of vegetable salt method. First in the tank low paved 2cm thick wash salt, and then set a layer of vegetables, sprinkle a layer of salt, and then the amount of salt should be increased layer by layer, the top of the 3cm cover the top of the salt; and then cover smaller than the mouth of the tank tasteless and clean lid, pressed on the stone, 10 days after inverting the tank for the second pickling. The amount of salt used is 45kg of washing salt or crushed large-grain salt for every 100kg of vegetables, and the small-grain salt should be fished with water to wash away the soil, and iodized salt is prohibited. The second pickling is to make it absorb enough salt water, so that the dish is restored and easy to store for a long time. The first dish with the first pickling brine to wash off the soil and impurities, according to the layer of vegetables layer salt method, fill the container, the first pickling on top of the dish on the bottom of the container. The top cover 2cm cover top salt, and finally 22 degrees saturated brine (put the amount of salt is about 25% of the dish) into the container, into the container, filled with pressure less than the weight of the dish on the stone.