How to make pickles with local cucumbers in Wuhan

Steps of making pickles with local cucumbers in Wuhan:

1. Wash cucumber and cut it into sections, and cut it vertically into small pieces.

2. Marinate with salt for 20 minutes.

3. Cut the shallots into inches, mash the garlic, and chop the shrimps in the shrimp sauce.

4. Take out the pickled cucumber, and don't pour out the pickled cucumber juice for later use.

5. Put the shrimp paste, onion, garlic, Chili powder and sugar into the pickled cucumber juice and mix well.

6. After mixing, put it in cucumber and stir it evenly, then put it in a fresh-keeping box and keep it at room temperature for 24 hours. After eating, you can eat it (that is, it has a slight sour taste after fermentation, and the flavor of the seasoning inside is more comprehensive), and then put it in the refrigerator for refrigeration.

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