Pickled cucumber

Overview

If my family likes pickles, I highly recommend it. I like it with porridge, rice, or noodles.

Prepare 5 pounds of cucumbers.
Cut the cucumber into sections and then into four pieces (it’s better to cut the smaller ones into half, smaller ones are better and crispier), sprinkle with salt and drain the water.
After about two or three hours, put the cucumbers out of water with a clean cloth, wrap them up, and press them with heavy objects for about half a day.
Pressed cucumber.
Have all ingredients ready. Slice ginger and garlic.
Use a clean and oil-free pot, put all the chili peppers and Sichuan peppercorns, add ordinary soy sauce and a spoonful of dark soy sauce and bring to a boil.
Squeeze out the water from the pressed cucumber, put it into an oil-free container, and put the ginger slices and garlic together.
Pour in the cooked and cooled soy sauce. Finally, pour a small capful of white wine over the surface.
It will be ready in about two days. If you like a sour taste, you can wait about a week.