How to make hot and sour pickles

Most young people nowadays are very lazy and always use being busy as an excuse to go out to eat. Although the food outside may be "delicious", various chronic diseases will follow in the long run, which is really not worth it. Now follow me to learn how to make hot and sour pickled vegetables, you will definitely like it.

1.12 Wash all the vegetables thoroughly. Note that there is a lot of mud in the radish.

2.21 Remove the celery leaves, just the stems, and cut them into sections. Except for the chili pepper.

3. The next step is to deal with the bottles. First, rinse them with Huadiao wine, pour out the wine, boil a pot of water, pour it into the bottles, cover them with lids, shake and rinse until there is no sizzling sound, pour out the water, and set them aside.

4. Add chili pepper, Sichuan pepper, tsaoko, star anise, 20 teaspoons of salt, two-thirds of the pot of water, and bring to a boil over low heat. Be sure to let it cool.

5. Put the vegetables into the bottle and pour in the cooled water. Open the bottle cap once a day to let out the air. Seven days will be enough.

6. Start scooping out the vegetables and put them in a fresh-keeping box. The water may be a little turbid, which is normal.

7. Done! You can enjoy it for a long time, even all winter long!

Making hot and sour pickled vegetables is no problem for our parents, but for young people who have to rely on everything for food, can you really do it on your own? Please believe in yourself, with the perfect cooking method, you can definitely do it perfectly.