The steps for pickling cucumber twist pickles are as follows:

Material preparation: cucumber twist, salt, light soy sauce, mature vinegar, sugar, onion, ginger, garlic, bay leaves, cinnamon , Sichuan peppercorns, star anise, edible oil, dried red pepper.

1. Soak the cucumber twists in light salt water for 10 minutes, clean them, put them in a basket and drain them.

2. Take a water-free and oil-free basin, pour all the cucumber twists in, and add an appropriate amount of salt according to the ratio of 30 grams of salt per pound of cucumber twists. After adding salt, stir for a while and a few minutes. After the salt is evenly mixed, cover the cucumbers with a large plate, put a heavy object on it, and marinate for 3 to 5 hours.

3. After the cucumbers are twisted and pickled to remove the water, pour out the water, rinse them with running water, squeeze out the water, place the cucumbers on a hollow shelf, and put them on the balcony to dry for 5~ 6 hours.

4. Add 350 grams of light soy sauce, 150 grams of mature vinegar, and 40 grams of white sugar into the pot. Bring to a boil over high heat. Boil the sugar. After boiling over high heat, turn off the heat and let cool for later use.

5. Add 100 grams of peanut oil to the hot pot, heat the oil until it is 60% hot, add onion segments, ginger slices, dried red pepper, bay leaves, cinnamon, star anise, and Sichuan peppercorns, and fry over low heat until fragrant. After frying until fragrant, turn off the heat, sift the oil and pour it into the previously cooked sauce. Discard all the filtered condiments.

6. Take a water-free and oil-free glass jar, twist the dried cucumbers into it, then put the prepared green and red peppers and garlic slices into it, and finally pour in the cooled Sauce, then press the cucumbers until they are completely immersed in the sauce, cover and seal.