Prepare white cucumbers for pickling.
You have to choose a thin and appropriate length so that there are not many seeds and it is suitable for pickles.

Soak cucumbers in water mixed with vinegar for a while and wash them by rubbing them with your hands.

Be careful because rubbing with a rough sponge may cause scratches and become soft.

Drain the clean cucumber.

Wipe the remaining water completely with a clean towel.

Put them in a suitable container one by one.

First, pour vinegar and sprinkle salt and sugar evenly on top.

Starch syrup, rice wine, cooking wine, or soju are also available. Put it in as much as you want and keep it in a cool veranda or room temperature with the lid closed.

I leave it for about three days (as of April) in the current weather. If the temperature goes up, it can ripen quickly, so take a look at it once in a while.

It's been three days. The top is still blue, but the cucumber at the bottom is yellow. There's a lot of water coming out of the cucumber.

Flip it over. Please change it.

Cheongyang chili pepper or Vietnamese chili pepper

When it is moist, add the spicy peppers to taste
It makes the cucumber taste much better.

There's a lot of water, so you have to press it with a heavy one from now on. Cover it like this and cook it at room temperature for another days.

It's been five days. It's cooked well enough to eat.
The amount has decreased a lot, so you can put it in a small container and refrigerate it. It's not salty, so it's a perfect taste to take it out as it is and eat it with cold soup or seasoned salad.