Main Ingredients

Ten pounds of cucumbers, one pound of salt

One pound of sugar, one pound of vinegar

Two pounds of soy sauce (Haitian Red Hot King) in a bag, two pounds of ginger, three pounds

Four pounds of garlic, three pounds of MSG

Three pounds of white wine, three pounds of asafoetida pepper (small red chili peppers)

Pickled cucumber practice steps

1.? Wash the cucumber and cut it into long and short cylindrical shapes with opposite cuts in the center. Then cut into strips. Don't be too thin, try to be even and consistent. Be sure to choose an oil-free pot, from washing to cutting are oil-free drops

2.? Cut into even strips. Not too thin

3.? Cut the cucumber strips, pickle them with salt for a day, scrunching them through with salt and scrunching them well at intervals. Pickle for a day, and then control the water to dry slightly.

4.? Cut the garlic into garlic slices, cut the chili pepper into sections, ginger slices (tender ginger is better).

5.? Marinate and control the water.

6.? Soy sauce, vinegar, sugar in a large pot, stirring while cooking, do not fire too much, sugar all melt, turn off the fire, add monosodium glutamate (MSG), stir well. Let cool, put the water control cucumber strips, ginger, garlic, white wine, chili pepper segments (do not want to cut to put the whole small chili pepper can also be. It's not as spicy as chopped chili peppers.) Wear gloves to scratch well.

7. Do not feel that the soy sauce juice less, pickling cucumber will also have water out. After pickling, take a safe box to divide or put pickles in a pickle jar to seal.