How to pickle chives

Many people like to eat hot pot in life, and pickled chives are an indispensable dipping sauce for hot pot. In fact, you don’t need to buy pickled chives, you can make them at home. In autumn, when chives are on the market in large quantities, you can buy more and pickle them. Store them in the refrigerator and you can eat them whenever you want. It is very convenient. As for how to pickle chives, you can read the editor’s experience sharing. I believe everyone can learn it at a glance.

How to pickle chives

Method 1

1. Buy 1,500 grams of fresh chives and prepare 100 grams of salt.

2. Clean up the chive flowers you bought, remove the receptacles, place them directly in a bowl, then sprinkle edible salt on the surface. Marinate for four or five days before eating.

3. When eating, take a piece of cucumber and ginger, cut them all into shreds, then take out the chives you want to eat, wash them with clean water, chop them together with the cucumber and ginger shreds, put them in a bowl, add sesame oil and eat them directly.

Method 2

1. 500 grams of fresh chives, 30 grams of salt, an apple, and appropriate amount of ginger.

2. Wash the fresh chives and remove the water, leaving only the corolla for later use. Remove the skin and core of the apples and chop them into small pieces. Chop the ginger into minced ginger.

3. Put the processed chives on the panel and chop them into pieces. It is best to chop them with a knife. Adding apples and ginger together will achieve better results.

4. After chopping them, add salt and mix well. Then put them in a clay container and use a small garlic crusher to slowly mash them into a paste. Finally, put the chive paste in a clean container and store it in a cool and ventilated place. You can take it out and eat it after five days.

5. If the prepared chive flower puree is refrigerated, its shelf life can be extended to several months.