How to make delicious Jerusalem artichoke pickles

How to make Jerusalem artichoke pickles? I think this must be very familiar to some rural friends.

Jerusalem artichoke pickles

Don't be impatient when cooking. If you are impatient, you won't be able to eat good pickles. This is the truth.

When pickling pickles, you must not be impatient. Just salt it until it is salty, then salt it again (I originally said “calm, then calm again”, but Master Mi suggested changing it. She said: “It is not a pickle anymore, how can you eat it if it is bland, haha.” Onion Ming!),

Only by working step by step, steadily and slowly, can you pickle delicious pickles.

About two or three weeks ago, I planned to pickle Jerusalem artichokes and honeydew, but I couldn't find any. The day before yesterday, my boss bought Jerusalem artichokes and honeydew at the market.

Cheers! I washed them and spread them out that night. When I got home from get off work yesterday, I processed the ingredients for the pickles. After a day and a night, their surfaces were completely dry and a little soft - some of the water had escaped. Ignore the honeydew and small pieces of Jerusalem artichokes. As for the large pieces of Jerusalem artichokes, cut them into thick slices. After that, put all the Jerusalem artichokes and honeydew in a large bowl, sprinkle a handful of salt on them, and mix them well. Then, I cooked and ate. Hehe.

Before going to bed, I pickled them. I salted them for a few hours, and some water came out, which I poured out. Salting is the key, and you must not skimp on it. The crispy taste depends entirely on this step. The pickling container doesn't matter, as long as it is oil-free, water-free and clean. I used a large Tupperware jar. I put basil and rosemary at the bottom of the jar. Since it's a herb pickle, of course you have to put herbs in it. Hehe.

Of course, you can also add other spices according to your own preferences, such as pepper, cloves, etc. Considering the order of eating, I put it like this: at the bottom, put the uncut small pieces of Jerusalem artichokes; then, put thick slices of Jerusalem artichokes on one half and honeydew on the other half. In this way, you don't have to stir it when eating.

After putting the vegetables in - it's best not to fill it too full - add soy sauce. What kind of soy sauce? It doesn't matter, as long as it's not dark soy sauce. I put half of "Taoda" special soy sauce and half of "Lee Kum Kee" light soy sauce - well, the saltiness is just right! And, on top, put some garlic cloves (it's best to crush them), it's delicious and can kill bacteria.

Finally, I added a handful of dried chili shreds.

Don’t worry about wasting it - the soy sauce used to pickle pickles can be used to cook other dishes, making them more delicious!

Jerusalem artichoke, also known as Jerusalem artichoke, is a root vegetable. However, due to its poor taste, it is generally only used to make pickles. Jerusalem artichoke has a two-way regulating effect on blood sugar. In other words, eating Jerusalem artichoke can control urine sugar and lower the blood sugar of diabetic patients, and can also increase the blood sugar of hypoglycemic patients and relieve hypoglycemic symptoms. Magic!

Ganlu, formerly known as grass silkworm, is also called pagoda vegetable. It is a perennial plant native to China. It has the effects of promoting blood circulation, dispelling wind, relieving fatigue and pain, and detoxifying.

Yesterday was November 12, Ningge Chrysanthemum's birthday. I pickled some pickles. I decided to wait until December 13, Xiaoxia Chrysanthemum's birthday, to eat them.

The one on the left side of the basin is Jerusalem artichoke, and the small screw-shaped one on the right side is nectar.

Herb pickles "coming out of the bath".

Today is December 13th, Xiaoxia Chrysanthemum's birthday, she treated everyone to a "Papa John's" dinner. In order to match the pickles' "birth" as promised, I specially cooked barley, yam, and red date porridge, which was very popular!