Ingredients: 5kg cucumber, salt 125g, garlic 1, red pepper 10, a little shredded ginger, 50g white sugar, 20g aged vinegar, half a bottle of soy sauce, liquor 1 bottle cap, and appropriate amount of Chili oil.

Specific practices:

1, 5 kg cucumber washed, dried and cut into strips. Add 125g salt, fully grasp and marinate for 2 hours. Salt accounts for one twentieth of the weight of cucumber. It tastes slightly salty and is just right with steamed bread, rice and porridge. If you cook less, you can put less salt.

2, 2 hours later, the cucumber out of a lot of water, take out the cucumber, put it on the gauze and tie it tightly. Then put the gauze bag on the leaky steamer and press a large basin of water on it, 1 night.

3. Prepare 1 garlic slices, a few slices of ginger and a little red pepper. Stir-fry Chili oil, Chili powder or dried Chili, pour hot oil on it, and let it cool. The oil in it is Chili oil.

4. Put ginger, garlic and red pepper into the pressed cucumber strips, then add about 50g of white sugar, 20g of aged vinegar, half a bottle of soy sauce and 1 bottle of high-alcohol liquor, and finally add a proper amount of Chili oil, and stir evenly to serve.

5. The ingredient ratio of pickled cucumber can be adjusted by itself, and the aged vinegar, sugar and Chili oil can be adjusted as appropriate. You can mix a little less to see if it tastes good. When finished, seal it and put it in the refrigerator. A year won't be bad, but not that long. I ate 5 Jin of cucumber in less than a week. Especially appetizing, sour and refreshing, more comfortable than people who eat big fish and big meat.