How to make pickles less salty?

As the name suggests, pickles are mainly salty. The specific ingredients used depend on everyone's taste. For example, some people like to eat pickled peppers, some like to eat pickled cucumbers, and some like to eat pickled mustard greens or cabbage, etc. These ingredients are all delicious when made into pickles. However, some people fail to control the amount of salt when pickling pickles, resulting in the pickles being too salty. So, how do you make pickles less salty?

What to do if pickled vegetables are too salty

1. Before eating

If the pickles are too salty, you can rinse them with water before eating. If the saltiness is too high, you can soak them for a while before eating.

2. When eating

You can add a little sugar and vinegar when eating, which can cover up the saltiness of the pickles.

Pickled vegetables are a delicious dish. Pickling is the process of allowing a large amount of salt to penetrate into the food tissue to preserve the food. These pickled foods are called pickled products. Salt-pickled products include pickled vegetables, pickled meat, pickled eggs, pickled cucumbers, pickled radishes, etc.

What kind of soy sauce is used for pickled vegetables

It is better to use light soy sauce, which has the aroma of soy sauce. Dark soy sauce is too dark in color and tastes not as good as light soy sauce.

Light soy sauce is used to add umami flavor to dishes, while dark soy sauce is mainly used for color.

How to make delicious pickles

Hot and Sour Dried Radish

Main ingredients: Wash 5000 grams of fresh radish, cut into strips slightly thicker than chopsticks and about two inches long, and dry into 500 grams of dried radish.

Ingredients: 2000 grams of water, 800 grams of vinegar, 100 grams of salt, 250 grams of sugar, appropriate amounts of thirteen spices and chili oil, and a little MSG.

Preparation method: Put water, vinegar, thirteen spices and salt into a pot and boil, add MSG when turning off the heat, let it cool and set aside; put the dried radish and chili oil into the pickle container and mix evenly, then sprinkle sugar on top, and then pour the dried sauce into the container; stir once or twice a day (preferably with a fixed pair of chopsticks), and it can be eaten in about 7 days. It tastes sweet and sour, slightly spicy, and has a bright bluish-white color with a hint of red, making it a good companion for breakfast and dinner.