You can fish out the cucumber, drain the juice, and then put about 5 times the amount of water soaked for about 30 minutes (so that some of the salt can be precipitated, but only static soak, can not be scrubbed, in order to avoid affecting the texture and flavor), soaked and then fished out to control the dryness of the water to be used. Another pot into the sugar, according to the ratio of 1:1 water to simmer, while stirring while cooking, cook until melted and boiling can be, let cool and wait for use. Then, according to the number of cucumbers to be flavored, squeeze the juice of one or several fresh lemons and pour it over the cucumbers, and then pour the appropriate amount of syrup into it, mix well. The fresh and salty pickled cucumber, slightly sour and sweet, especially appetizing.