method one:

1. Wash the cucumbers and remove the stems. Be gentle to avoid damage. If you are using cucumbers that were not picked fresh that day, soak them in cold water for four to five hours to restore their crispness.

2. Add large grains of salt to two liters of water and stir until completely dissolved.

3. Wash the kimchi jar and wipe it clean with a clean cloth. Do not leave any raw water. Add fennel, garlic and black pepper to the bottom of the pickle jar.

4. Put the cucumber into the jar.

5. Pour salt water into the jar and make sure the salt water covers the cucumbers. Then cover the kimchi jar.

6. Check it every day and skim away any mold on the surface.

7. During the fermentation process of cucumber, you can take out a part and taste it to feel the changing degree of fermentation. But still check the situation in the altar every day.

8. After four weeks, the cucumber will completely turn sour. Move it to the refrigerator to slow down the fermentation speed.

Method Two:

Ingredients: 2500g cucumber, 50g green pepper, 50g fennel, 50g celery, 100g refined salt, 2 bay leaves, 50g garlic, 2 dried chili peppers, and a few peppercorns.

1. Prepare to wash the cucumbers, celery and fennel, and wash the garlic and cut it crosswise.

2. Arrange the washed cucumbers in one layer in an acid-proof container, sprinkle with a layer of celery, fennel, garlic, bay leaves, peppercorns, dried chili peppers, and green peppers, and put a layer of cucumbers on top.

3. Put 2500 grams of water in the pot. After boiling, add salt and mix well. When the salt melts, pour it into a container with cucumbers. Add a lid to the container and press it with a heavy object. Cover the mouth of the vessel and place it at about 38 degrees to ferment. When it ferments until foamy, move it to 5 degrees and store it. It can be eaten after cooling thoroughly.

How to store pickled cucumbers for a long time

1. Pickled cucumbers are generally stored in the fresh-keeping layer of the refrigerator and can be stored for a long time.

2. The pickled cucumbers can be eaten after being refrigerated for a few hours. They can be placed in a clean bottle and eaten as needed. They can be stored for a long time.

3. The way to store pickled cucumbers is to first place the cut cucumbers on the balcony, spread them flat to dry, and put the cucumbers into a clean basin, then put half a pound of garlic seeds and garlic into the basin. Half a pound of ginger slices, then pour the cooled sauce into a basin and stir evenly.

4. It is best to seal the mouth of the container tightly with plastic wrap and refrigerate it in a low-temperature environment. This method can also extend the storage time of pickles.