1, buy some fresh green cucumbers, wash them and control the water without peeling them.

First, cut a part of each end of the cucumber, then cut it from the middle, and then cut it from the middle, so that the cut cucumber strips are all the same length. Then, cut one end of each cucumber horizontally and vertically and cut it into four cucumber strips.

Take a slightly larger aluminum pot, then put the sliced cucumber strips into the pot and marinate with more salt.

After curing 1-2 hours, cucumber strips have become soft and dark in color, and a large amount of water is precipitated by salt, and then the water is controlled. (Curing time can be controlled by yourself, as long as it is soft. )

Put water in the pot, bring it to a boil, and then put the pickled cucumber strips in the water pot to cook. Boil for about 2 minutes and you can get out of the pot.

Cucumber strips out of the pot can be evenly spread on the grate of steamed bread, or on the chopping board, and cooled.

Take another stainless steel pot, add 1 tbsp soy sauce, add a few slices of garlic, star anise, pepper and fragrant leaves, and then add a bowl of water to boil.

After boiling, add a spoonful of sugar and white pepper, then boil evenly, and then turn off the heat.

In the process of cooling the sauce, you can put the cucumber bar code into the container first, then pour the cooled sauce on the cucumber strips, seal it and put it in the refrigerator for 3 hours, and the cucumber pickles will be successful. You can also cut some fresh lemon slices and put them on it, which tastes better. )

Cucumbers pickled in this way are definitely more delicious than those in restaurants. You can make a plate at will when you want to eat, and you don't have to make too much at a time. After all, pickles can't be preserved for a long time.