Side dishes for porridge --- Pickled small cucumbers in sauce

After buying the cucumber, wash it the first time with rice water.

Rinse the surface with clean water, then place it on a large sieve to drain the water and set it aside.

Put the cucumbers into a clean, dry container without water or oil, and add salt to marinate for 24 hours.

It’s best to put a heavy object on top so that the moisture comes out more quickly.

Boil a pot of water, add the marinated small cucumbers, quickly blanch for 5 seconds, and remove.

Put it back into the sieve to drain and sun-dry for one day. It's best when the cucumber color changes from green to white. Remember to turn it over.

Put star anise, Sichuan peppercorns, bay leaves, ginger slices, and rock sugar into a clean pot.

Pour in an appropriate amount of dark soy sauce.

Then pour in an appropriate amount of Jinlan soy sauce.

The ratio of dark soy sauce to Jinlan soy sauce is 1:2.

Simmer over low to medium heat until the rock sugar dissolves.

After the sauce has cooled, put it into a dry and oil-free sealed container.

If cucumbers are sun-dried for a day, their color will turn white.

Blanch the white cucumbers in boiling water for 2 seconds, then take them out and drain the water.

Soak the small cucumbers in the sauce with some garlic cloves, seal and refrigerate for 3 days, and then they’re ready to eat!