The basic materials are cucumber10kg, coriander 500g, green pepper 500g, red pepper 500g, refined salt, white wine, fragrant leaves and garlic cloves.

Practice:

1. Wash the cucumber, remove the pedicle, scald it in boiling water, take it out and put it in the jar. For each layer of cucumber, put a layer of seasoning, and lay it layer by layer.

2. Press the cucumber with slate, add cold water after two days of pickling, and immerse the cucumber until a layer of white skin appears on the floating surface in the jar.

Practice 2:

First of all, I want to buy a pickle jar, which has a small upside-down bowl on it.

Boil the pickled vegetables and let them cool. You can put some pepper and more salt in it.

Then, seal the jar mouth with plastic wrap, then buckle the small bowl, and put water at the edge of the bowl.

When pickling in summer, soak the jar in a cold water basin. Too hot will rot easily! Pickles are afraid of oil, so we should prepare a new pair of chopsticks to hold vegetables. I always wash my hands and do it by hand. Don't get oil on the outside of the jar either!