Hello Everybody,

I'm writing you from Italy.

I would like to make a jar of PRESERVED PICKLED CUCUMBERS in soy sauce
(I think it's a chinese recipe, you can find it canned in food shops).

The ingredinets are the following:

.. sliced cucumbers
.. soy sauce
.. monosodic glutammate (I think it's optional)
.. salt and sugar (optional)
.. water (optional)

I would like, if somebody knows this recipe, to tell me what are the
quantities and how long the vegetable have to be kept in the soy sauce.
Do I need to boil the cucumbers?
Do I need calcium chloride ?

Thanks,

              Luca