1. Arrange the washed cucumbers in one layer in an acid-proof container, sprinkle with a layer of celery, fennel, garlic, bay leaves, peppercorns, dried chilies, and green peppers, and place a layer of cucumbers on top. 2. 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. Wash the cucumber and cut off both ends. The spoon in the picture is 2 grams, and sprinkle with 2 tablespoons of salt. 2. Cucumbers need to be pickled for about 2 hours. 3. Pour all ingredients except white wine into a small pot. 4. Put a small pot on the fire and bring to a boil, then let it cool. 5. Control the moisture from the pickled cucumbers. 6. Place the cucumber in a glass container, pour the dried seasoning over it, cover the cucumber, and finally add white wine, cover it, and leave it at room temperature for about a day, then put it in the refrigerator for storage; it can be kept for a long time. 7. It will look like this in about three days and is ready to eat. First, prepare fresh cucumbers. Clean the cucumbers and cut them into small pieces with a knife. Add an appropriate amount of salt and marinate them thoroughly. When the water comes out, pour away the pickled water, and then wash the cucumbers in cold water. , pour out the water and put the cucumbers in a suitable container. Add an appropriate amount of rice vinegar, sugar, and chili pepper to the cucumber and marinate it for ten minutes. You can also add an appropriate amount of salt after that and you can eat it. If it is not finished, you can put it in the refrigerator to make it more delicious.