Before processing, pierce 5-10 holes in the melon head and body to facilitate the water flow out of the melon and prevent sourness and rot. Then add 10 kilograms of salt for every 100 kilograms of cucumbers and 3 kilograms of salty soup with a salt concentration of 18%. Put one layer of melons and one layer of salt into the jar for pickling, and turn the jar 1 to 2 times a day. After pickling for 2 days, take them out of the vat, sort and sort them, then layer the melons into layers, add salt and pickle them again. Add 10 kilograms of salt for every 100 kilograms of cucumbers until the jar is filled with salty soup and stored. It is usually covered for 15 days.