1: Clean the cucumber first, then drain all the water on the surface, then cut the cucumber into long strips, add salt to marinate the water inside, and drain the water after washing other ingredients.

2: When cooking the juice, put all the ingredients in and boil them, then turn off the fire and let them cool.

3. After the cucumber is pickled, the water in it must be squeezed out. This step is crucial. If the water is not squeezed out, the pickled cucumber will easily rot.

4: The juice must be cooled, and finally, the ingredients are mixed evenly, stored in a clean jar, and can be eaten after pickling for 2 days. This cucumber is not bad after storage for half a year.

This is how the family version of pickled cucumber is made. Have you all learned it? The cucumber pickled at home is not only crisp in taste, but also delicious and tasty. It is a good next meal!