Pickled Cucumbers in Soy Sauce

Cut the cucumber into sections and marinate with salt, place a heavy object on top to press it, allowing it to release water, which takes about one and a half days.

Put soy sauce, bay leaves, a small amount of Sichuan peppercorns, and sugar in a pot, boil, and let it cool.

Prepare the ingredients.

Prepare a clean empty bottle, without water, without oil. I wash it clean and then rotate it in the microwave for 3 minutes to disinfect.

Cucumber, ginger, and garlic are placed into the bottle in order. Pour the cooled soy sauce soup into the bottle, then add the cooled Sichuan pepper oil, and finally pour in white liquor to seal the mouth.

Consume after storing for seven days.