Pickled Mini Cucumbers

Wash the cucumber and dry it (do not leave any water on it).

Cut the cucumber in half (if it is a large cucumber, you can cut it into thin strips).

After cutting, sprinkle salt on the cucumber and mix evenly (the ratio of cucumber to salt is 50 grams of salt for every 500 grams of cucumber).

Then place a heavy object on top of the cucumbers, turn them over in the middle, and let them marinate for about a day.

Prepare chili peppers, ginger, and garlic cloves.

Cut the chili peppers into sections, slice the ginger, and cut the garlic in half. (Note that they should also be dried before cutting)

Prepare soy sauce (150 grams for 500 grams of cucumber) and white sugar (50 grams for 500 grams of cucumber), put them into a pot and bring to a boil, then turn off the heat and let it cool after the sugar dissolves.

Put the cooled sauce soup into a large bowl.

Add cucumber, ginger, garlic, and chili to the sauce and mix well, then add a small amount of white wine and MSG.

Pour oil into the pan, heat it, then add a little Sichuan peppercorns to briefly flavor the pan, and turn off the heat.

After the oil cools slightly, pour it over the cucumbers, and you can eat them after marinating for a day.