Abstract: For industrially producing traditional artificial pickled vegetables and reducing the environment pollution from the pickling liquid, the continuous useful method of pickling liquid was studied in the semi-solid-state pure-fermentation technology for low salt pickled cucumber (Cucumis Sativus L.). Pre-dehydrated cucumber with water content of 65%～70% was fermented continuously with low-salt in anaerobic fermentation equipment. For realizing reuse of brine, brine was used as ferment to process pre-fermentation combining with pure culture of lactic aid bacteria. The results showed that the ratio 18:6:2:1 of raw materials, brine, 108 cfu/mL starter and 4% salt solution was optimized condition to reuse brine and 2.24% low-salt product was obtained. The texture of products was not significantly influenced (p＞0.01) by stirring under lower intensity (＜100 r/min), and textural hardness was kept above 1209.1 N. Yield rate was up to 115.8%. The content of Vitamin E, total ascorbic acid, protein, fat, and dietary fiber was improved via comparing with traditional technology, reaching to 3.592%, 0.601×10-2 mg/g, 7.843×10-2 mg/g, 1.991% and 0.375% respectively.