How to pickle cucumber

1. Choose fresh cucumbers with thorns at the top, wash them and put them in the jar. A layer of cucumber, a layer of salt, and a heavy stone on it.

2. Turn the jar once a day 1 week, and marinate for 1-2 weeks.

(The pickling tank should be placed in a cool and ventilated place to avoid sun exposure and high temperature, so as to prevent cucumber from turning black when heated).

3. Take out the pickled cucumber, soak it in clear water for more than 5 hours, and change the water twice.

Then take out a little water, put it into a cloth bag (2 kg per bag), marinate it with yellow sauce, and cut it once every morning, noon and evening.

4. Five days in spring, summer and winter, three days in summer and autumn. Drain the sauce after taking out of the can, and add the batter to continue pickling.

Bake it once every morning and evening. 5 days in spring and winter, 4 days in summer and autumn.

Cucumber 600g auxiliary oil, salt, soy sauce, garlic, ginger and sugar.