How to pickle chives without turning yellow

Chives are part of the vegetable leek. As a dish independent of chives, there are many ways to make chives. They can be stir-fried, processed with other ingredients, or pickled. Especially pickled chives, the editor can't help but strongly recommend it to everyone, because in summer, people often have a poor appetite, but pickled chives are delicious and refreshing, and they are fresh and not greasy, which is the most suitable for summer consumption. However, we often find that when pickling chives, the originally green chives turn yellow all of a sudden, and when we eat them, the color is so different. The question is, how can we pickle chives so that they don't turn yellow?

How to pickle chives without turning yellow

1. First of all, when you first wash the chives, you must remove the old stems of the chives. This is because this part of the chives is relatively old and can easily react chemically with the salt during the pickling process, gradually turning yellow. This will not only affect the appearance when eaten, but also the taste will be worse than that of the tender chives. If you pickle them together, the deliciousness will be compromised.

2. During the pickling process of chives, it is also important to add some white wine to the chives. The white wine here is not only used to increase the fragrance of the chives, but also to extend the shelf life of the chives as much as possible after pickling. It allows the chives to be stored for a longer time and will not turn yellow easily. It is a relatively effective way to extend the shelf life.

3. The yellowing of chives may also be due to the incorrect placement of the clay jar during the pickling process. Although the chives are in a sealed state during the pickling process, it is best to place the jar in a vent so that the jar can ventilate freely. Otherwise, if it is placed in a dark and humid place, the pickled chives will easily turn yellow, which will affect your appetite just by looking at it.