How to pickle chives

Leek flowers are available in the autumn every year. They are the fruit of leeks and are also a special dish that has the effect of nourishing the kidneys and strengthening yang. When people eat leek flowers, they will pickle them before eating. Pickled leek flowers can not only go well with rice, but are also one of the important ingredients for hot pot in winter. The method of pickling leek flowers is not difficult. If you are interested, you can learn from the editor.

How to pickle chives

Ingredients ratio for pickled chives

One kilogram of fresh chives, 50 grams of salt, 20 grams of ginger, one large duck pear, and 15 grams of cooking wine.

How to pickle chives

1. Take a pair of scissors and cut off all the pedicels of the chives, leaving only its umbrella-shaped corolla. Then wash it with clean water and place it on the fence to drain the water.

2. Put the chives on a panel and chop them with a knife. Wash the ginger and slice it. Remove the core of the pear and chop it together with the ginger and chives.

3. After all the ingredients are chopped into small pieces, add salt and cooking wine and mix well. Take out the utensil you usually use to crush garlic, put them in batches, and use a small garlic crusher to slowly crush them into a paste.

4. Take a clean glass bottle, put the mashed chive flower puree into it, seal it completely, and store it in the refrigerator. After 16 to 7 days, you can take it out and eat it.

5. After the chives are pickled, if you cannot finish them, you can store them in vacuum bags and freeze them. When you want to eat them, just take them out and thaw them.