1. Choose fresh, tender, spiny and thin cucumber, and remove the flower pedicle;

2. Wash with clear water and dry the water;

3. code a layer of cucumber in the jar and sprinkle a layer of refined salt until it is finished;

4. The next day, the cylinder was inverted for more than 1 times;

5. Finally, add enough salt water to seal the cylinder and put it in a cool place to prevent white film;

6. Marinate as above for about 1 month.

7. When eating, take it out, change the knife and add sesame oil;

8. if a small amount of cucumber is pickled. Glass or ceramic pots can be used;

9. Put a proper amount of soy sauce, and then soak the cucumber, which can be eaten at any time regardless of the curing time;

1. This salting method is especially suitable for families with small population. Simple version: Ingredients: 3g cucumber, 15g sea salt, sweet and spicy sauce, sesame oil.

1. 3g of cucumber, 15g of sea salt, and a basin scalded with hot water.

2. Wash the cucumber, control the moisture, cut it into small pieces of more than 1 inch, sprinkle a layer of salt on the bottom of the basin and spread a layer of cucumber.

3. Fill the pot with a layer of salt and a layer of cucumber.

4. Leave it in a cool place for pickling for 48 hours, and it will be fine.

Soak in clear water overnight, mix with sweet and spicy sauce and drizzle with sesame oil, and the green and refreshing pickled cucumber can be eaten.