Sprinkle salt first to drain the water from the cucumber.

Actually, if you really want the pickled cucumbers to be crunchy, it’s very simple, it just takes a little more time. Now I will tell you the detailed method. Here I pickled cucumbers. You can also use large cucumbers cut into strips for pickling. Just as delicious.

Buy fresh cucumbers from the market, wash them and cut them into sections. When pickling, put a layer of cucumbers and add a little salt (don’t worry about the saltiness, the salt is added to get out the water in the cucumbers) (most of the salt will run away with the water), marinate until the next morning, remove the water, and dry the cucumbers for another day.

Prepare two bags of soybean soy sauce, one bag of Shanxi vinegar, garlic, sugar, green chili (cut, without seeds), ginger, and white wine. (Prepare according to your own taste)

Pour dark soy sauce and vinegar into a pot, heat it, pour in an appropriate amount of sugar, then add an appropriate amount of white wine, stir evenly, heat and let cool until set aside.

Put the sun-dried cucumbers, cut green peppers, and garlic cloves into a basin, pour in soy sauce, then pour in the cooled dark soy sauce, and marinate for 4-5 days. Ready to eat, fresh and delicious, crispy but not salty.