How to pickle Jerusalem artichokes

How to pickle Jerusalem artichokes? I believe many of you are not very clear about it, so let me introduce it to you below.

Jerusalem artichoke

1. Ingredients and Quantity

1. Cut 10 catties of Jerusalem artichokes into thick strips

2. 4 liang of cooking oil

3. Cut 4 liang of ginger into strips (slightly thick)

4. 4 liang of garlic sliced

5. Cut 3 liang of green pepper into sections

6. 4 liang of white sugar

7. 3 liang (7 liang) of white wine

8. 3 jin (5 jin) of soy sauce, ordinary soy sauce

9. 2 liang of MSG

10. 6 liang of refined salt

Pickled Jerusalem artichokes recipe 1

1 Jerusalem artichoke 1000g, salt 200g, cold boiled water 200g. Wash the fresh Jerusalem artichoke with clean water and drain the water. Put the Jerusalem artichokes in a layer of salt and put them in a jar. Finally, sprinkle more salt on the top and pour cold boiled water. The water should be enough to cover the Jerusalem artichokes. After 25 days, it will be ready.

2. 1000g Jerusalem artichoke, 75g imitation, 2g pepper, 20g ginger, mix well with soy sauce, pour into the jar, and stir well. It can be eaten after 30 days.

Pickled Jerusalem artichokes

1000g Jerusalem artichokes, 1000g salt water, 10g brown sugar, 5g white wine, 20g salt, and a spice bag (10g Sichuan peppercorns, 20g aniseed, 10g fennel, and 10g cinnamon). Wash the Jerusalem artichokes and dry them in the sun. Mix all the spices in the salt water and add the Jerusalem artichokes. The salt water should cover the Jerusalem artichokes and seal the jar. They can be eaten in about 7 days.