Ingredients: 20 kg of cucumber, salt 1 kg, 3 kg of soy sauce, 7 liang of sugar, 4 liang of ginger, 4 liang of pepper, 4 liang of monosodium glutamate 1 kg, 4 liang of garlic and half a bowl of white wine.

Step 1: The fresher the cucumber, the better. I picked it directly from the vegetable garden. It is best to choose this kind of cucumber with thick skin and smooth flesh, because it needs to be pitted. This kind of coarse cucumber has more meat than the green cucumber in the vegetable market, and it will taste more crisp after pickling.

Step 2: Cut the cucumber into strips and remove the core. Pickled cucumbers must be pitted, so that the water vapor will be small and the taste will be crisp. Even salted fish should pursue it. As the saying goes, kimchi is not crisp, and everything is in vain.

Step 3: The cucumber comes out of the water, put the cucumber strips into the pot, pour about half a catty of salt into 20 jins of cucumber, grab it evenly and let it stand, wait for about 20 minutes, all the cucumbers will wither and a lot of water will seep out, and then pour it out.

Step 4: Sun cucumber. There are many sunny days in summer. Find an empty, ventilated place with direct sunlight, put a bamboo curtain on the bench, and put all cucumber strips on the bamboo curtain to dry for about 3-4 hours.

Cucumbers are all dry and can't be squeezed out by hand. A little harder, it's almost dry, and it's recycled into the basin.

Step 5: Pickle cucumbers. After 20 kg of cucumbers are dried in the sun, the amount is less than 10 kg. Add about 3 kg of soy sauce. Use the bought bagged soy sauce without soy sauce or soy sauce. Add 7 liang sugar, 5 liang salt, 4 liang ginger slices, 4 liang garlic cloves, 4 liang pepper, 2 liang Chinese liquor and 1 2 monosodium glutamate, and pour them all into the basin. In this way, all the pickling work is completed. All you need is to wait for the delicious food that time brings us. After staying in the refrigerator all night, you can eat pickles early the next morning. It's really delicious and crispy.