Two kinds of pickling methods, I pickled myself, * * * with discussion. Take cucumber as an example

Method 1: Cut off the cucumber and pickle it directly with salt and pepper water. If you cut it thin for a day, you can eat it, commonly known as a marinated fresh.

Method 2: 1. First prepare ingredients, including star anise, pepper, cinnamon, salt, sugar, cooking wine, ginger slices, onion slices and garlic slices.

2. Put on a big fire, add peanut oil and heat it to 60%, add pepper to stir fry, add ginger slices, onion slices and garlic slices, stir fry the pepper when it is slightly dark, add boiling water, add sugar, salt and cooking wine, boil it, let it cool, then add cinnamon, star anise and cucumber slices, and marinate for two to three days, which is absolutely delicious. This kind of brine is mainly fresh and sweet, and it can be used not only for pickling cinnamon, but also for pickling cinnamon, pepper and so on. It's best to keep it in the refrigerator. This brine can be recycled, boiled again after several uses, and reused after cooling. 1) Wash vegetables. Some vegetables with too much water need to wither first, such as cucumber and cabbage. There are also some vegetables that need to be copied in boiling water, such as celery;

2) Add the right amount of salt and water directly, and add some seasonings according to personal appetite, such as sugar, vinegar and monosodium glutamate.

4) sealing and curing for several days; More than half a month;

5) eat.