The invention relates to the food processing field, especially to a pickling method of toona sinensis. The method includes the steps of: a. raw material selection: selecting 100 parts of fresh and tender toona sinensis buds, and performing washing and draining; b. blanching: conducting blanching for 30-60min; c. pickling: paving a layer of salt over a layer of toona sinensis, sprinkling a layer ofsalt at the uppermost layer, and covering the jar opening; d. after-ripening: turning over the jar after days of processing in the workshop once a week, 3-4 times totally, and carrying out after-ripening for 2 months, thus obtaining a salt pehtze; and e. material mixing: rinsing the ripe salt pehtze in clean water for 30min, then getting the salt pehtze out, conducting dehydration, then cutting the treated salt pehtze into small segments about 2cm long, add seasonings and mixing the substances evenly, and then conducting bottling and sealing. The pickled toona sinensis prepared by the methodhas brown green color and pleasant faint scent after storage for half a year, is dark brown one year later, and is greenish among brown, and is a typical pickled vegetable, is crisp and delicious during eating, can promote appetite and remove retention, and also has bactericidal effect.