Rinse the picked fresh cucumbers with clear water, such as cucumber flowers, cucumber skin thorns and soil; Then soak in light salt water for about one to three hours, take out the drained water, and cut it into two or four pieces of melon strips with a knife, with a length of about 3㎝. There are many ways to pickle cucumbers. Let me talk about some experiences and skills in our hometown. First of all, 1 pickled cucumber eaten in a short time is relatively simple because it does not need long-term preservation. Then take out the processed cucumbers one by one and dry them. After drying in the sun for a day, put it away, put it in an oil-free and water-free vat, add as much salt as possible, and then rub the cucumber constantly. When they become soft, cover them with a film, and then press a few heavy objects (in order to release the water pressure of cucumbers).
First, we will choose cucumbers, wash them and dry them. Then we will expose the cut cucumber strips in the sun 1 to 2 days, and we need to turn them several times in the middle. Put the sun-dried cucumber into a pot, add appropriate amount of salt, rub it repeatedly to drain the water, and put it in a ventilated place to dry again. According to personal taste, stir well and pour into cucumber. Be sure to leave a third of the space on it, because cucumbers will rise. After a month, pickled cucumbers can be eaten. Cucumber pickled in this way is not for meat exchange. It's delicious. Put oil in the pot, then add pepper, stir-fry for a while, turn off the heat, pour cucumber into the pickle jar after the oil temperature is the same as room temperature, and add white wine and monosodium glutamate for three days to eat.