After cleaning cucumber, cut it into thin slices, add lemon slices, sugar, white vinegar and sea salt for curing. When it comes to pickled cucumber strips, many people think of the hot and sour taste, not the combination of cucumber and lemon. After all, cucumber tastes fresh, while lemon is famous for its sour taste. In fact, the combination of their two foods will make people shine at the moment and completely break your understanding of pickled food.

Let's wash the cucumber first, then cut it into long sections, then cut it twice, and divide it into four parts on average. Because cucumbers are eaten with skins, they must be carefully cleaned. Try to ensure that the cut cucumber is consistent in length and thickness, and only in this way can the taste be uniform. We add some sea salt to the cucumber, mix it evenly and set it aside for about 10 minutes. If you are in a hurry, you can also cut into cucumber slices directly, which can reduce the curing time.

10 minutes later, you can see that there is a lot of cucumber water diluted inside, and the excess water inside is squeezed clean. Put cucumber in a container without water and oil, add a few slices of lemon, white vinegar and white sugar, and stir well. The reason for choosing a clean container without water and oil is that it can be preserved for a longer time. If conditions permit, we can steam and disinfect the jar in a steamer. Put the cucumber for a few hours and sprinkle some white sesame seeds before eating. Because cucumber itself is very thin, it can be delicious without pickling for too long.

This method is very simple and completely different from the traditional pickled cucumber. It tastes sweet and sour, and with the aroma of lemon, it can be made into an appetizer in a few simple steps. In summer, it can be kept in the refrigerator for about a week, but because it is very delicious, it will be finished in a few days. If you like spicy food, we can also put a millet spicy food in it when pickling, and it tastes delicious.