How to pickle snow red

Snow pear is a common autumn vegetable in the north. Because it is relatively cold-resistant, the upper part of the plant will turn red after being hit by frost, so it is named as snow pear. (Although snow pear is a vegetable, I think its name is more suitable as a flower name, which seems very poetic). Many people have eaten snow pear, right? How many people have eaten pickled snow pear? Don't worry if you haven't eaten it. I will now introduce to you the pickling method of snow pear. If you haven't eaten it, you can pickle some by yourself after reading it.

How to pickle snow red

1. Dry the snow mustard in a ventilated place outdoors for a day. If it is not dry yet, leave it in the sun for another day until it is completely dry.

2. After it is dry, put it in a jar, then add salt, pepper and other seasonings. You can increase or decrease the amount according to your personal taste. If you like spicy food, you can also add some chili peppers.

3. Gently press the snow vegetable with your hand, then we will find that water will seep out, and then we have to pour out the water.

4. Finally, seal the jar and place it in a dry place to marinate for about ten days.

Precautions

1. If the snow vegetable is not dried before pickling, it will rot during pickling and cannot be stored for too long.

2. Before eating, we need to soak the pickled snow mustard greens in clean water for a while. The purpose is to remove excess salt so that it tastes less salty.