Wash the dirt on the surface of cucumber, cut it into strips without peeling, then add a little salt, grab it evenly by hand and marinate it for 2 hours. Prepare seasonings, including soy sauce, balsamic vinegar, white sugar and sesame oil, and stir well. Prepare some diced finger peppers, 1 piece of ginger, and some minced garlic. Put on hold as follows. After the cucumber is marinated for 2 hours, the salt water is poured out. Then pour in the prepared seasoning, ginger, garlic and pepper, stir well and marinate for 2 hours.

Pickled cucumber is a kind of pickle in Changbei. Changbei is located in the cold, and vegetables are not long in winter. In the past, local residents pickled high-yield cucumbers and cowpeas with salt water to make kimchi, which can be enjoyed in winter. Has the effects of caring skin, reducing weight and reducing blood fat.

Pickled cucumbers contain a vitamin C decomposing enzyme, but in daily life, pickled cucumbers are eaten raw. At this time, the vitamin C-decomposing enzyme contained in pickled cucumber keeps certain activity. If it is eaten with foods rich in vitamin C such as peppers, the vitamin C decomposing enzymes in pickled cucumbers will destroy the vitamin C in other foods, which is harmless to human body, but will reduce the absorption of vitamin C in human body.