How to pickle long beans to make them delicious?

Green beans are a kind of vegetable and also the most common food on the table, especially in the north, where almost everyone likes to eat them. Of course, there are many kinds of beans in life, the most common ones are lentils and long beans. Relatively speaking, the former has a softer texture, while the latter is chewier. As the saying goes, different people have different tastes, so just eat the one you like. So, how to pickle long beans?

1. If you want your pickled long beans to taste good, you must choose fresh and tender long beans. Do not remove the two ends when processing. In addition, the containers and utensils used for pickling the long beans must be free of oil throughout the process.

2. After pickling the long beans, put a heavy object on the top, otherwise the long beans will float up and will deteriorate over time. When pickling long beans, in addition to preparing an appropriate amount of long beans, you also need seasonings such as table salt, peppercorns, chili peppers, and a sealable pickle container.

Specific method of pickling long beans:

1. Put the prepared salt, pepper, aniseed, chili and other seasonings in a bowl, boil some water, pour it directly into the bowl to dissolve the salt, mix well and cool down.

2. Wash the long beans with clean water and drain them. After draining, put them directly into the pickle container. Then add the prepared sauce and marinate them. Make sure the sauce covers the long beans. Finally, find a heavy object to press on the beans and seal the container.

3. Place the sealed container in a cool place for pickling. After about fifteen days, the long beans will be pickled. When you want to eat them, take them out, cut them into small pieces, and serve them on a plate.

How to make pickled sour beans (homemade sour beans)

1. First, you need a kimchi jar or a sealed glass container, wash it clean, and make sure it is oil-free and dry;

2. Tear off the old tendons of fresh cowpeas, wash them and dry the surface moisture;

3. Prepare a large clean basin, put the dried cowpeas in it, and then add salt (it would be better if you can buy salt specially for pickling). For every 500g of cowpeas, add 250g of salt. Then rub the cowpeas with salt until they turn emerald green.

4. Put the emerald green cowpeas and salt into the kimchi jar, then pour in cold boiled water or mineral water to cover the cowpeas;

5. It will take about a week, but it won’t be particularly sour because the first batch of salt is usually sufficient and can continue to be pickled; you can also add peppers, cucumbers, radishes, etc. to pickle together;

6. I threw a handful of peppercorns and a few stalks of perilla into my kimchi jar, nothing special.