Pickled cucumbers

Wash cucumbers

First cut into sections of about 4 cm, then divide the section into 4 parts

Cut into pieces and put into a large bowl with appropriate amount of salt

Let it sit for 4 hours to remove the water from the cucumbers

After 4 hours, drain the water from the cucumber and set aside

Prepare chili, ginger and garlic

Wash the young ginger and cut into thick slices. Peel the garlic and cut it in the middle. Wash the pepper and cut it into sections of about 4 cm, then cut it in the middle

Put the chopped ingredients into the cucumber bowl

Add appropriate amount of salt

Add a small bowl of light soy sauce, half the size of a normal large bowl

Add 5 tablespoons of dark soy sauce

Add 4 tablespoons of balsamic vinegar

Add a tablespoon of sugar

Mix well

Add an appropriate amount of Sichuan peppercorns. I don’t have any Sichuan peppercorns at home, so I put some of Huang Feihong’s spicy peanuts

Zanthoxylum bungeanum, you can put Zanthoxylum bungeanum directly

Wash the pot, heat it up, pour in an appropriate amount of oil, heat until the oil smokes, then pour it on the peppercorns

Mix well and marinate for 2 hours before eating

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