How to make Sichuan pickles? Sichuan pickles recipe steps with pictures

Sichuan pickles are a very famous pickle. They are full of fragrance and make people linger. They also have the effect of increasing people's appetite. So how do you make a good pickle? In fact, it is not difficult, but it takes a little longer. If the maker is patient, you can taste the pickles that you made yourself. Now let me tell you the specific method of making Sichuan pickles.

Sichuan pickle ingredients

Vegetables, spices (for kimchi), a packet of raw salt, cold boiled water, soju, a packet of sugar, some peppers, white radish, onions, etc.

Sichuan pickled vegetables recipe steps

1. Prepare a jar, wash it with boiling water and let it dry. Wash the vegetables, cut them into rectangular shapes and let them dry.

2. Add appropriate amount of spices, raw salt, sugar, shochu, and cold boiled water into the cooled and dried jar, then stir it with clean chopsticks, paying attention to the strength.

3. Put the peppers and dried vegetables into the jar, and then add cold boiled water as needed, so that the cold boiled water can just soak the surface, not too much or too little.

4. Cover the jar. Generally, the jar has an inner lid, so you don’t need to find one yourself. If you don’t have one, find a matching one yourself, and then add cold water into the groove until it is level with the groove.

5. After about a month, you can open it and take a look. If the kimchi has become sour, you can eat it. If there is no water or not enough water in the tank, remember to add it.

Tips for making Sichuan pickles

1. Be sure to use boiled water.

2. The jar must be disinfected with boiling water. If there are bacteria, the kimchi made will not taste good.

3. The ingredients should be used in moderation. The more the better. Too much will make the taste different.

4. Remember to always check whether there is enough water in the tank, and add more water if it is not enough.

5. All ingredients must be clean to make healthy food.