How can pickled cucumbers not be rotten, brittle or yellow?

Pickling method of cucumber that is not rotten, brittle or yellow. The practice is as follows:

Material:? 10 Jin cucumber, 2 Jin pepper, 8 Liang sugar, 4 Liang garlic, 4 Liang ginger, 300 g salt, 2 and a half monosodium glutamate.

Practice?

1, firstly, clean the cucumber and cut it into 5cm-long segments, then put the cut cucumber segments into the pot for 24 hours in the order of cucumber layer by layer and salt layer by layer.

2. Put the cucumber slices salted for 24 hours into a net bag, put stones on them and press them for 24 hours, then pour the salt water into another pot for later use.

3. Break 2 Jin of pepper into pieces by hand and marinate it in salted water controlled by pickles for 24 hours.

4, put a little oil in the pot, pour in soy sauce and sugar, turn off the fire after boiling, add monosodium glutamate, stir well and let cool.

5. Peel and slice the ginger, and pat the garlic cloves with a knife. Finally, cucumber, pepper, ginger and garlic are put into the jar in layers in turn, and the cold sauce is poured in, which can be eaten after 2 days.