Sauce Pickled Cucumbers
A breakfast essential of Chiang Kai-shek: small cucumbers are briefly boiled in salted water, sealed in a jar, and pickled through the winter, yielding a golden, crisp, and refreshing bite.
Ingredients
small cucumbers (washed)
to taste
salt water (boiled)
to taste
Instructions
1
Pickling
Use a pot to boil the salt water, place the washed small cucumbers into the salt water, then transfer them into a jar and seal it.
2
Finished product
After one winter passes, they are pickled into golden, crispy sauce cucumbers.
