What is the method for pickling lentil pickles?

Flat beans are also the most common type of beans. Relatively speaking, people in the north prefer to eat flat beans because they taste floury. If they are stewed for a longer time, the flat beans will also be very flavorful. In fact, green beans can be cooked not only by stewing them, but also by pickling them. It’s just that most of my friends have never tasted them. So, what is the method of pickling lentil pickles?

How to make pickled lentils

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 lentils, wash them and dry the surface moisture;

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

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

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;

How to make pickled lentils:

Ingredients for pickled lentils:

Ingredients: 1000g lentils

Seasoning: 150g salt, 300g bean paste

Features of pickled lentils:

Convenient fast food, it’s better to bring a lunch box.

Wash the young lentils and cut into 3.3 cm long sections. Marinate the beans with 15% to 20% of their weight of salt for one day, then remove the beans, drain the brine, and dry the surface. Put it into a gauze bag, tie the mouth, put it into a sauce jar and marinate for one month before eating. Eat as you like. It tastes better if you mix it with some sesame oil or pepper oil.

Lentil pickle method 2:

Ingredients

2 pounds of lentils 2 peppers

Excipients

Salt to taste Tap water to taste

Steps to prepare pickled lentils

1. Put the lentils into the bottle. No need to wash. Wash them when you eat them. Put them in tightly, then add 2 tablespoons of salt and add tap water.

2. Don't fill the pot with water too much, it will expand later. Just let it reach a little below the yellow circle. The production process must be completely oil-free, remember!

Two bottles like this can hold about one kilogram. After finishing, put them in a cool place for about 15 days, and then you can eat them! They can be kept for up to a year, and my mother can keep them for many years! I used to be a soy sauce seller. I posted two posts on a whim these two days, please support me!!!

Tips

You can add a little more salt, but if it's too bland it will ruin things. If it's too salty, there are ways to fix it. It's really tiring to post recipes on your phone. Pick the lentils after you buy them. Don't use the ones that are rotten or have wormholes. Don't use the ones that are too old. Don't use it if you don't like spicy food. Try not to break the lentils when stuffing them!