Pickled cucumbers

Cucumbers (either dry cucumbers or water cucumbers are fine) 2000g, clean and prepare them for later use.

Cut the cucumber into small strips, then sprinkle with salt. Turn them over and sprinkle with salt again, mix evenly, and let sit for half an hour until they start to release water, then pour off the water.

Find a basin that can leak water and continue draining.

Find a heavier object to press down; it can better control the release of moisture.

Pressing to control water for a day and a night is about enough.

Put 500 grams of light soy sauce, 50 grams of white vinegar, a large spoon of sugar, and a little dried chili into a pot, bring it to a boil together for 2 minutes, then let it cool for later use.

Prepare a closed container, place a layer of ginger slices at the bottom, then add an appropriate amount of cucumbers with water controlled, then add a layer of smashed garlic cloves, then add another layer of cucumbers, another layer of ginger slices, and then fill it with cucumbers.

Pour the cooled marinade into the sealed jar containing the cucumbers.

The juice should be poured over the cucumber.

Once prepared, put it in the fridge and it can be eaten the next day.

Take out a little to eat each time, and it can be preserved for a long time.