Fresh cucumbers 10 pounds of 1 pound of salt mixed well pickled one to two two days after pressure-drying, 6 two sugar, 6 two vinegar, 2 two monosodium glutamate (MSG), 1 bottle of white pepper, 3 two hot sauce noodles, 1 pound of garlic mixed well and then pickled for a few days, it is ok. Super delicious oh ！！！！

2 My family pickled cucumbers, first wash the cucumber, do not see oil, dry water control, with a toothpick in the surface of the cucumber many small eyes, this is to make the salt as much as possible into the cucumber, but also to make the water inside the cucumber out as soon as possible. Small eyes tied well, sprinkled with edible salt, rubbing cucumbers, see out of water in the marinade for a day, the next day to get the sun into a half-dry, cucumber pickles are ready. Eat when the water bubble, cut into slices, add some vinegar, chicken essence, sesame oil, have Cui and fresh, delicious.

3 to the market to buy a small cucumber head and pepper, wash, cut the chili pepper to keep the seeds and handle, to be used. One head of garlic pat crushed, ginger 5, green onion shredded (not too fine), anise 2, pepper ten. Haitian soy sauce bag, peanut oil 3 - 4 tablespoons, salt to taste. The cucumber and chili pepper first with salt flavor, about one or two hours it is not too salty, forcing off the water, and then put the pot on the stove, hot pot cool oil, garlic, ginger, green onions, dashi, peppercorns, pepper are put in the pan fried incense, soy sauce poured into the pot to boil, turn off the heat, let cool and then poured into the cucumber. Do it in the morning and eat it in the evening. Do not use peanut oil, soybean oil is not good. Try it, it's delicious, but keep it in the fridge!!!!

4 main ingredients: fresh cucumber two to three (must be the top flower with thorns to do it out of the mouth Oh) Seasoning: a spoon of salt, white vinegar five spoons, a piece of rock sugar (walnut size), a spoon of honey, monosodium glutamate small half-spoon, four dry red pepper (broken into small sections) Production: 1, the cucumber washed, cut into about eight centimeters long fingertip thickness of the small section, put in a clean container and stirred with salt, wait for use. 2, the "seasoning" inside the ingredients together into a small bowl, mix well, and leave until the icing sugar is completely dissolved. 3, cucumber with salt for about twenty minutes will ooze out a lot of water, pour off the water, and just seasoned seasoning into the cucumber and mix well. 4, placed in the refrigerator for a day, can be. Characteristics: sweet and sour, moderately spicy, refreshing and delicious, appetizing and digestion. Key: 1, be sure to use rock sugar and white vinegar, do not use white sugar and rice vinegar / vinegar, otherwise it will not make the refreshing flavor. 2, when pickling cucumber with salt, do not use too much salt, otherwise it will affect the final sweet taste. 3, this gazpacho is marinated in the refrigerator, so it is especially suitable for summer consumption. According to my experience in one place, it is better to marinate it for more than two days under hygienic conditions. If you only marinate for one day, it's good enough. 4, and other gazpacho is different from other gazpacho, this gazpacho does not need to put sesame oil, in order to emphasize the refreshing feeling without a drop of grease.