Common pickled vegetable methods Homemade pickled vegetable methods

Usually, when people are tired of eating big fish and meat, they always like to eat some refreshing and delicious pickled vegetables, or homemade pickled vegetables. However, many people feel that the pickled vegetables sold outside are not hygienic, so they want to make them at home. I will write down the methods of common pickled vegetables and share them with you. After reading them, you can learn the specific methods of making many kinds of homemade pickled vegetables.

Common pickled vegetable methods Homemade pickled vegetable methods

1. Pickled cucumbers

Pickled cucumbers are the most common pickled vegetables and are also small pickles that can be made at home at any time. When making them, you can prepare one kilogram of fresh cucumbers, 30 grams of table salt, and an appropriate amount of sweet noodle sauce. Wash the cucumbers and remove the water. Then cut them into long strips, add salt and marinate them. Press the top and remove the brine after marinating. Then put the cucumbers and sweet noodle sauce together and marinate them. It will take about ten days to marinate.

2. Pickled cabbage

Pickled cabbage is also a common variety of pickled vegetables. When pickling, you can take 5 kilograms of fresh cabbage, 100 grams of chili and 500 grams of salt, and also prepare 250 grams of ginger and 1 kilogram of rice vinegar. Remove the old leaves of the cabbage, then cut it into long strips, let it dry until it is half dry, then put it in a container, and then add the prepared seasonings and marinate it together.

3. Pickled Jerusalem artichokes

Pickled Jerusalem artichokes are also a common type of homemade side dish. When you pickle them, you can take 5 kg of Jerusalem artichokes, 1 kg of salt, 500 g of chili peppers, 100 g of five-spice powder, and 80 g of dried tangerine peel, and appropriate amounts of peppercorns and ginger. Put all the seasonings together and boil them, then put them in a jar, wash and slice the Jerusalem artichokes, and put them in the jar after they are half dried. After pickling for a month, the homemade pickled Jerusalem artichokes will be ready, and you can take them out and eat them whenever you want.