Exclusive Soy Sauce Pickles

Rinse the cucumber and green pepper repeatedly with water until clean, place them in a draining container to remove excess water, and be sure to drain them completely.

After draining the water, cut the cucumber and chili into finger-thick strips, place them in a container without water, sprinkle two small teaspoons of salt, and mix well.

Place a heavy object on top and press for about 6 hours to remove the moisture from the ingredients.

Pour soy sauce into the pot, add an appropriate amount of Sichuan peppercorns, star anise, rock sugar, thirteen spices, fragrant vinegar, and a little high-proof white liquor, bring to a boil, then turn off the heat.

Peel the garlic and wash it clean, then drain the water and slice the garlic. The amount of garlic can be adjusted according to your taste; I used four heads of garlic. Wash the ginger clean, drain the water, and slice it to set aside.

Drain the juice from the pickled cucumbers and green peppers, then add the garlic slices and ginger slices and mix well.

After the prepared sauce has cooled completely, pour it into the container with the cucumbers. Use a spoon to press down the ingredients so that they are all soaked in the sauce. Cover with plastic wrap and put it in the refrigerator to chill.

After about 3 days of pickling, the crispy soy sauce pickled cucumbers are ready to eat.