Sweet and sour cucumber production method

Choose several tender autumn cucumbers, wash them clean, and put them into the 8% to 10% salt solution to ferment. When the cucumbers become translucent, remove them and then soak in clean water to remove excess salt and remove the drain. According to the number of cucumbers and the size of the container, prepare an appropriate amount of vinegar to a concentration of 3.5%, and then put cloves, fennel, cardamom, ginger, etc. into a cloth bag, dip in vinegar, heat to 80-90°C for 1 hour, and then add sugar Dissolved into a sweet and sour liquid, with a sugar concentration of 25%. Pour the sweet and sour liquid into the prepared container, cool it, immerse it in a cucumber seal, and eat it after 1 month.