1. Prepare all materials.
2. Cut the cucumber into thin strips, each section can be cut into 6-8 pieces.
3. The garlic is flattened, the ginger is sliced, and the green pepper is torn into pieces by hand.
4. Pour a bag of Haitian light soy sauce in a cold pan (can be increased or decreased according to the actual situation), add an appropriate amount of star anise, cinnamon, ginger, garlic cloves, and peppercorns, turn off the heat immediately after the high heat is boiled, heating can make the taste faster.
5.
Pour the boiled soy sauce and seasonings into the fresh-keeping box, put the cucumbers and peppers in the yard, and drizzle some flaxseed oil for more flavor. Close the lid and put in the refrigerator. Two days later, the refreshing cucumber pickles were marinated, and they were great with steamed buns and porridge.
The marinated pickles can be kept in soy sauce for more than two weeks, which is simple and convenient.
