1, clean the fresh cucumber, cut it into sections, and put a layer of cucumber with a little salt when pickling. 2. Marinate for a proper time, control the moisture, and dry the cucumber. 3. Pour the soy sauce and vinegar into the pot, heat it, pour in the right amount of white sugar, add the right amount of white wine, stir it evenly, heat it, and let it cool for use.

4. Put the dried cucumber, diced green pepper and garlic cloves into the basin, and pour in some soy sauce and soy sauce. 5, pickled for about five days, you can eat, fresh and crisp, crisp but not salty.

Cucumber (scientific name:? Cucumber)

It belongs to Cucurbitaceae, Cucurbitaceae. Widely planted in temperate and tropical regions, distributed throughout China. The flowering and fruiting period is summer, which is the main vegetable in summer in China.

Stems and vines have medicinal value, which can diminish inflammation, eliminate phlegm and relieve spasm. Stems and branches are elongated and wrinkled. Tendrils thin, indehiscent, white pilose. The fruit is oblong or cylindrical, yellow-green when ripe, with rough surface, spiny protrusions, extremely sparse and almost smooth.