How to make delicious pickles?

Do you all like pickles? In fact, pickles are mainly used as side dishes on the table. Especially when eating some greasy food, pairing it with some pickles can make the taste more neutral and not too greasy, otherwise it may cause nausea. There are many kinds of pickles, and the methods of making them are not difficult. So how to pickle pickles to make them the most delicious?

How to make pickled vegetables

Method A

The simplest way is to wash and dry the vegetables to be pickled, then put them in 10:2 salt water. They can be eaten after 20 days. Use clean utensils otherwise the food will easily go bad.

Note: Eating food that is pickled for too short a time may cause poisoning. It is best to use boiled water.

Method B

First boil the water, add salt, preferably more salt, and then let the water cool. Pour into a container, it is best to choose a container specifically for pickled food. Wash the radishes, blow dry them, and use clean, oil-free chopsticks to place the radishes into the container in order. Cover the container with a lid. It is best to choose a lid with a better sealing effect. It can be eaten in about half a month. It is best not to open the lid during this period, and use clean, non-stick chopsticks to eat.

The pickling method:

① Pick off the rotten leaves of fresh Chinese mustard, place it in the corner, wait until most of the leaves turn yellow, wash and dry them, cut them into sections, put them in a basin, rub them evenly with salt, place them in a large glass bottle, and cover it tightly. It can be eaten after 1 month.

②Pick and wash the Chinese mustard greens, dry them until they are half dry, rub them evenly with salt and a few dozen Sichuan peppercorns, place them in a porcelain bowl and cover it. After 2 days, turn the vegetables over; after another 2 days, place a large plastic food bag on the vegetables and press them with stones. Turn it over again after half a month and put stones on it again. It can be eaten after it is marinated thoroughly.

Method 2:

1. Take 15 kg of Chinese mustard, 0.5 kg of salt, 5-7 heads of garlic, 50 grams of Sichuan pepper, and 2 red peppers. Wash the Chinese mustard greens with clean water, trim the roots, remove the yellow leaves, and place them in a ventilated place to dry until the leaves of the whole Chinese mustard greens are a little wilted. Cut the Chinese mustard greens into small pieces about 1 cm in size and place them in a bowl for later use.

2. Chop the garlic, ginger and chili into fine pieces, put them together with the peppercorns and salt in the bowl of Chinese mustard greens, mix well, then rub them with your hands until the Chinese mustard greens wilt. Put the mixed Chinese mustard greens into the jar, fill it to a height of 10 cm, then press and tamp it tightly until a little water comes out, then press and tamp it tightly again, and continue filling until all is done.

3. After all the Chinese mustard greens are packed, seal the jar tightly with plastic cloth and place it in a cool place. It can be eaten in about 20 days.

The Chinese mustard pickled in this way tastes fresh and refreshing, crispy and spicy, with a unique flavor.