The method of pickling cucumbers is as follows:

Method 1:

Ingredients: 5 pounds of cucumbers

Accessories:

< p>2 halves of ginger, 2 halves of garlic, 2 and a half pounds of soy sauce, half a pound of salt, 3 halves of sugar, 3 halves of white wine, 1 pound of hot pepper

Steps:

1. Take cucumbers, cut the large ones into quarters, and pickle the small immature cucumbers directly.

Sprinkle salt, mix well, and wait until the cucumbers are completely out of water, then drain and set aside.

2. Put soy sauce and sugar into the pot together. When the soy sauce boils and the sugar melts, turn off the heat and pour it into a container to cool.

3. In the cooled miso soup, add cucumber, ginger slices, garlic slices, red pepper segments, and white wine in order and mix well. You can also add some garlic moss if you like. It can be eaten after mixing well. It is best if it is eaten after three days.

Method 2:

Materials:

Main ingredients: 1600g cucumber, 2 heads of garlic, 1 small piece of ginger, 5 chili peppers, 5 pickled peppers , 2 spoons of salt.

Sauce: 240ml light soy sauce, 240ml white vinegar, 160g rock sugar.

Steps:

1. Wash the cucumber, dry the surface moisture, and cut into strips as thick as your little finger.

2. Sprinkle 2 tablespoons of salt on the cut cucumbers, stir well, and marinate for 5-6 hours to kill the water in the cucumbers.

3. Peel and slice the garlic, wash and dry the surface water of the ginger and slice it into slices. Prepare an appropriate amount of chili peppers and pickled peppers.

4. Put the light soy sauce, white vinegar, and rock sugar into a corrosion-resistant container, add garlic slices, ginger slices, chili peppers, and pickled peppers and marinate until the rock sugar melts.

5. Control the moisture of the pickled cucumbers, then put them into the sauce prepared in the previous step, and marinate for about 5 hours. You can stir occasionally while marinating to allow the cucumbers to evenly contact the sauce.

6. Strain the pickled cucumbers and seasonings to control the sauce.

7. Put the filtered sauce in a pot, bring to a boil over high heat, then reduce to low heat and simmer for about 5 minutes.

8. After the sauce has cooled down, add the cucumber strips again and continue to marinate for about 5 hours.

9. Repeat steps 6 to 8 two to three times, and finally put the cucumbers and sauce into a glass crisper, store them in the refrigerator, and take them as you go.

Intimate tips:

1. It is best to use corrosion-resistant glass and ceramic vessels when marinating food for a long time.

2. The purpose of cooking the sauce is to evaporate the water produced by the cucumbers during the pickling process. In step 5, more water will be produced when the cucumbers are pickled for the first time. The cooking time of the sauce can be slightly longer. The cucumber will produce less and less water, and the time can be shortened slightly.