How to pickle cucumber strips?

Before processing, 5- 10 holes should be punched in the head and body of the melon to facilitate the outflow of water in the melon and prevent acid rot. Then add 10 kg of salt to every 100 kg of cucumber, 3 kg of salty soup with the salt concentration of 18%, put a layer of salt into the tank for curing, and turn the tank 1 ~ 2 times a day. Picking and sorting after pickling for 2 days, and re-pickling with salt under layered melons. Add salt to cucumber every 100 kg until the jar is sealed, filled with salty soup and stored. Generally, cover it for 15 days.

2. Method 2:

Wash cucumber and control water purification.

Wash the green pepper, cut it with a knife for easy taste, cut the ginger into large pieces, and put the cut cucumber, green pepper and ginger slices into a small pot.

Pour the soy sauce into the pot, add the star anise and cinnamon, and bring to a boil.

When the cooked soy sauce is cold, pour it into a small basin filled with cucumbers and peppers.

Take another oil pan and add pepper to heat it.

Pour the burnt pepper oil into a basin filled with cucumbers, and marinate for 24 hours before eating.

3. Method 3:

Wash the cucumber, control the moisture, cut it into small pieces 3 cm long, sprinkle a layer of salt on the bottom of the crisper, and then spread a layer of cucumber.

A layer of salt and a layer of cucumber are put in order and filled with fresh-keeping boxes.

Just put it in the refrigerator for 48 hours.

Pickled cucumbers must be soaked in clear water for eight hours, otherwise they will be a little salty. Mix with sweet noodle sauce and a little sesame oil, and the crisp and fresh pickled cucumber can be eaten.