How much salt to put in pickled vegetables

How much salt should be put in pickled vegetables? I believe this question has been bothering many friends. Please see the detailed introduction below.

You can also pickle other similar pickles: carrots, white radishes, cabbage roots, gudada, cucumbers, etc. (It is best to pickle them with salt first, otherwise there will be too much water)

How much salt to put in pickled vegetables

Ingredients: 1 pound of celery, 2 ounces of peanuts, half a carrot, a little peppercorns, 1 star anise (crushed and set aside)

practice:

1. Boil the peanuts in boiling water until just cooked, remove from the water and let cool.

2. Sauté celery in boiling water (remove the leaves and cut into sections) until it turns green, then remove from the water and let cool immediately.

3. Wash, peel and cut the red radish into slices.

4. Pour the cooled peanuts, celery and carrot slices together, add a little salt, pepper and star anise and mix together.

5. You can also add some shredded Chinese cabbage. It can be eaten after about an hour. You can also add some sesame oil when eating.

How to make pickled vegetables

1. Choose the right pickling materials. Pickling materials must meet two basic standards: first, they must be fresh, free from bacteria infection, and meet hygiene requirements; second, they must be of the right variety. Not all vegetables are suitable for pickling. For example, some vegetables contain a lot of water, are afraid of being squeezed and pressed, and are easy to rot. Ripe tomatoes are not suitable for pickling. Some vegetables contain a lot of fiber, such as leeks. Once the water is squeezed out of pickling, only crude fiber is left, which has little nutrition and tastes tasteless. Some vegetables are eaten in a single way, such as lettuce, which is suitable for eating raw or making soup dishes, but not good for stir-frying or stewing, and is not suitable for pickling. Therefore, when pickling pickles, choose those varieties that are resistant to storage, not afraid of being pressed or squeezed, and have firm flesh, such as cabbage, radish, kohlrabi, and kohlrabi. It is best to choose fresh vegetables for pickling. If vegetables are left for a period of time, they will consume certain nutrients as the water disappears, and aging will occur. Unsuitable for pickling: First, the skin is thick and the seeds are hard; second, the sugar content is high, the flesh is doughy, not tender or crisp; especially vegetables with high chlorophyll have hard fibers, pickled into pickled "strips", which are difficult to chew and taste bad. Therefore, it is best to use fresh vegetables that are 60% to 70% ripe. Whether pickled pickles are whole, whole or processed into shreds, strips, blocks, or slices, they must be neat in shape, uniform in size and thickness, and pay attention to color, taste, fragrance, and appearance.

2. Accurately master the amount of salt. Salt is the basic auxiliary raw material for pickling pickles. Whether the amount of salt is appropriate is the key to whether pickles of various flavors can be pickled according to the standard. The basic standard for the amount of salt used in pickling pickles is that the maximum amount of salt cannot exceed 25% of the weight of the vegetables (for example, if you pickle 100 kilograms of vegetables, the maximum amount of salt used cannot exceed 25 kilograms); the minimum amount of salt cannot be less than 10% of the weight of the vegetables (except for quick pickled pickles). The amount of salt used for pickling fruit vegetables and root vegetables is generally higher than that for pickling leafy vegetables.

3. Turning the vat over on time is an essential step in the process of pickling pickles. Turning the vat over means turning the pickles or pickles in the pickle container upside down. This allows the vegetables to dissipate heat continuously, heat evenly, and maintain their original color.

4. When to eat pickles. Generally, vegetables contain nitrates, and the nitrate content of unfresh vegetables is higher. Nitrite is harmful to the human body. If nitrite enters the blood for a long time, people will feel weak in their limbs. Vegetables that have just been pickled. The nitrite content rises, and after a period of time, it drops to the original level. When pickling vegetables, the lower the salt content and the higher the temperature, the faster the nitrite rises. Generally, after five to ten days of pickling, the nitrate and nitrite rise to a peak, and gradually decrease after fifteen days. It is harmless after twenty-one days. Therefore, pickled vegetables should generally be eaten after twenty days. 5. Choice of vegetable pickling tools When pickling pickles, pay attention to using appropriate tools, especially the choice of containers. It is related to the quality of pickles.