Ingredients: 8 cucumbers, 6g salt, 1 spoon mustard seed, 1/4 onions, 1 cumin, 2 tablespoons rice vinegar, 1 spoon sugar, 12 black pepper, 1 small red pepper.

1. Choose small and straight cucumbers and wash them with clear water.

2. Cut off the tail and a little on the head. Rub them gently with salt one by one first. Don't rub. Drain the raw water or wipe it with a kitchen paper towel.

3. Put the cucumber vertically into a sealed glass bottle without water or oil. Add chopped red pepper, onion, fennel, mustard seed salt, sugar, vinegar and black pepper, and finally pour in cold boiled water or purified water. You can try it, but it's a little salty.

4. Cover it and put it in a cool place for about 7 days. If you are not in a hurry, put it in the refrigerator.

Exercise 2:

1. Wash the cucumber first.

2. Cut off the tips and roots and cut them into strips of about 5 cm according to the size of the cucumber.

3. Put 200 grams of sugar, 25 grams of salt, 1 bag of 5-degree rice vinegar, 3-4 pieces of fragrant leaves, fennel seeds, a little perilla seeds and half of onion into the pot.

4. Pour in the cut cucumber, put the pot into a steamer and steam it in water. After the water is boiled, steam for 10 minute. Note: Turn the cucumber over when steaming for five minutes, and be careful not to be scalded by the steam. Take out the basin in time to cool.

5. Prepare several sealed cans, put the cooled cucumber and soup in the sealed cans, and then put them in the refrigerator for refrigeration. Delicious pickled cucumber, without preservatives, healthy and delicious.