Cucumber 1200g, salt 40g, soy sauce 200ML, a little balsamic vinegar, sugar 120g, ginger, garlic, dried red pepper, green pepper, tsaoko and cinnamon (the dosage of the above ingredients can be adjusted according to your own needs).

working methods

1. Soak cucumber in clear water for half an hour, then wash it with clear water and drain it for later use.

2. After draining the water, cut it into small pieces at will, put 40 grams of salt in a stainless steel basin and mix well.

3. Because in order to press with a heavy object, I tried to take out a plate on the cucumber section, and then pressed a mortar on the plate. Later, fearing that it was not heavy enough, the stone mortar was filled with water. Hey, hey, I'm still smart.

4. After pressing, put it in the shade for two days, turn it over a few times to make the cucumber marinate evenly. Slowly, more and more plates, more and more water, and more and more embarrassed cucumbers. Near the bottom of the board, the board won't buckle. I changed to a smaller plate, that is, I tried to press the plate on the cucumber section.

5. Generally, it can be pickled for two days. After taking it out, rinse off the excess salt with cold boiled water, otherwise the pickled cucumber will be too salty, then take it out and drain it, and put it in a cool and ventilated place to dry the surface for later use.

6. After the cucumber segments are hung, prepare the sauce: garlic and ginger are sliced, bell pepper is cut into two petals (optional), dried red pepper is shredded, and tsaoko and cinnamon are washed for later use.

7, 200ML soy sauce in the soup pot, afraid of being too salty, add a small bowl of water (about 50ML), add cinnamon and Amomum tsaoko to boil, add 100 g sugar and mix well, then you can taste it again. If you feel bad, you can adjust it according to your own preferences, turn off the fire and add a little balsamic vinegar to cool it.

8. Put the slightly air-dried cucumber strips into the sauce, add ginger and garlic slices, red pepper segments and hanging pepper segments and mix well.

9. Finally, put the cucumber segments and sauce into a glass bottle, cover it, and put it in the refrigerator for about 2 days to eat. Cucumber will marinate some juice these two days, and the sauce will almost cover cucumber.