Processing before the melon head and melon body pricked 5-10 holes to facilitate the flow of water within the melon, to prevent sour rot. Then every hundred kilograms of cucumbers under 10 kilograms of salt, as well as salt 18% concentration of salty broth 3 kilograms, a layer of melon layer of salt into the cylinder curing, turning the cylinder 1 ~ 2 times a day. Pickled 2 days after the cylinder selection, classification, and then layered under the melon under the salt again pickled. Every 100 kilograms of cucumber under 10 kilograms of salt, until the sealing of the cylinder filled with salty soup storage, generally covered 15 days into.

2, method two:

Small cucumber washed, water control.

Green chili washed, cut with a knife to facilitate the flavor, ginger cut large pieces, cut the cucumber, green pepper, ginger yards into a small pot.

Pour soy sauce in the pot, put star anise, cinnamon, and boil over high heat.

When the simmering soy sauce cools down, pour it into the small pot with cucumbers and peppers.

Heat another frying pan with the peppers.

Pour the hot pepper oil into the cucumber pot and marinate for 24 hours.

3, method three:

cucumber clean water control, cut into 3 cm long and short sections, the bottom of the plastic box sprinkle a layer of salt, lay a layer of cucumber

a layer of salt a layer of cucumber order, fill the plastic box.

Place in the refrigerator to chill the marinade for 48 hours.

Be sure to soak the cucumbers in water for eight hours after pickling or they will be a little salty. Mixed with sweet noodle sauce and drizzled with a little sesame oil, the crisp and fresh pickled cucumber is ready to eat.