How to pickle pickles at home

People eat fresh vegetables every day, but in addition to fresh vegetables, some home-cooked pickles with unique flavors are also people's favorites. So how should home-cooked pickles be pickled? Below I will write down the method of pickling pickles, and you can learn to make it at home after reading it.

How to pickle pickles How to pickle pickles

1. Hot and sour dried radish

Hot and sour dried radish is the most common home-cooked pickled vegetable. To make it, you need to prepare one kilogram of green radish, 20 grams of salt, 30 grams of white wine, 20 grams each of sugar, aged vinegar and light soy sauce, and an appropriate amount of sour chili pepper. Wash the green radish, cut it into strips, add salt and marinate it. Pour away the marinating water, and then put it in the sun until it is half dry. Then add the white wine and mix well. Put other seasonings together to make a sauce, and pour it directly into the dried radish to marinate. It will be tasty after 15 days and can be taken out and eaten at any time.

2. Pickled ginger sprouts

Pickled ginger tea is also a common home-cooked pickle. When pickling it, you need to buy fresh ginger sprouts, wash them and remove the water, put them in a basin, add table salt and pickle them. After half a day, pour out the pickling water, add appropriate amount of white wine and pepper, and then pour in white vinegar and a small amount of light soy sauce to pickle them together. It will be flavorful after about ten days of pickling. At this time, take it out and eat it. It will be sour, crisp and tender, and especially delicious.

3. Hot and Sour Cucumber

Hot and sour cucumbers are also a common pickled vegetable. You can go to the market to buy fresh cucumbers, wash them, add salt and marinate them, remove the water, dry them until half dry, put them in a bowl, add sugar, light soy sauce and balsamic vinegar, and then put in a few red peppers and marinate them together. They will be tasty in two or three days. Homemade hot and sour cucumbers taste good, can stimulate appetite and help digestion, and are the most ideal side dish for rice.