First, pickled cucumber pickled: remove the marinated cucumber from the tank, control the moisture, cut into pieces. Bars, blocks and other shapes, soaked with water to reduce the salty taste can taste salty and light. Remove the pickled cucumber from the water, control the moisture, and dry it in a cool and ventilated place for 1 day. Put the person in a well-stitched white cloth pocket. Put the person in the sweet noodle sauce jar and marinate it in the sauce bowl of the second time and pick it up every day. Move a few times, and then put into a good sauce pot, half a month can be marinated. The finished product is dark red and delicious. Second, pickled spicy cucumber marinated: The salty cucumber was cut into square pieces of 0.2 ~ 0.3 cm, blisters for 1 hour, change the water for 2 times, remove and control dry, put in a cloth bag, put in the face sauce soaked. Turn it 2 or 3 times a day. After 6 to 7 days, open the mouth of the bag and pour the cucumber slices. After controlling the salty juice, mix the peppers with white sugar. After 3 days, the cucumber slices have a layer of light. The finished product is light in color, sweet and spicy. . Third, the pickled spicy cucumber Ding: The salty cucumber is cut into 1 cm long squares, soaked with water for 2 hours, for 2 to 3 times the water, dry control, stir in ginger and soy sauce, put in the marinater . After 2 days, it was inverted 1 time. 4 days later, red pepper and fried sesame seeds were mixed in. The finished product was light red and green, tasty and tender, and fresh and spicy. Fourth, pickled cucumber marinated 1. Ratio of raw materials: 5 kg of fresh cucumber, 0.75 kg of salt, 0.5 kg of sugar, 50 grams of chili noodles. 2. Pickling Method: Wash the fresh cucumbers selected, cut both ends, put a layer of salt on the cucumber into the marinater, then sprinkle a little pepper noodles, press the stones. The next day, take out the cucumber and cut it along. Older melons should be taken out of the melon seeds, then exposed on the mat for 1 day, and then cut open. Mix sugar and salt, a layer of cucumber sugar, salt, and marinade, and marinate well after 10 days. The finished product is salty, sweet and crisp. Fifth, pickled cucumber 1. Ratio of raw materials: 5 kg of cucumber weighing 150 to 200 grams, 2 kg of salt, 4.5 kg of new lees, and 10 kg of clear water. 2. Pickling method: 1 boiled salted pickled cucumber. Wash the cucumber first, cut it away, put it on top of the tank. 1 kg of salt boiled in 10 kg of water, spilled on the cucumber. When the brine is cool, pour it out and boil it again. Sprinkle it on the cucumber and repeat it 3 or 4 times. 2 dew hit cucumber. Remove the cucumber marinated in boiled brine and wash it in cold water. Place it on an outdoor board and let the dew go overnight. 3 Lees salted cucumbers. Take fresh vinasse 4.5 kg and 1 kg salt. First spread a layer of cucumber on the bottom of the marinade, then sprinkle a layer of distiller's salt, then a layer of cucumber with a layer of distiller's grains, and finally seal with distiller's grains. This layer of distiller's grains is thicker. Two months after salting, the finished salted cucumber product was finished. The finished product tastes palatable and has a scent of wine. China Agricultural Network Editorial Office