Ingredients and steps for Yunnan pickled chives

When I traveled to Yunnan last year, I saw that many people there liked to eat pickled leek flowers. I also tried some and felt that the pickled leek flowers there tasted different from those in other regions. They were especially delicious. I also learned the pickling method from the locals. I pickled some today and it felt pretty good. Now I’m going to write down the method of pickled leek flowers in Yunnan and share it with you. Friends who are interested can learn to pickle some themselves.

How to make Yunnan pickled chives

Ingredients for Yunnan pickled chives

When pickling chives in Yunnan, you need to prepare 500 grams of fresh chives, 100 grams of table salt, as well as peppercorns, aniseed, sesame oil and an appropriate amount of water. If there are many people in your family and you want to pickle more, you can increase the ingredients proportionally.

Specific steps for making Yunnan pickled chives

1. Remove the stems of the fresh chives you bought, then wash them with clean water, take them out and place them in a small drain basket, drain the water and set aside.

2. Put the prepared peppercorns and star anise into a small bowl, add the prepared edible salt, then rinse with boiling water, mix well and let it cool down for later use.

3. Put the drained chives into the cooled water for pickling, making sure the water completely covers the chives.

4. After completing the previous step, let the chives marinate for three to five days, then they will be flavored. If you want to eat it, you can take out some, put them directly on a plate, add appropriate amount of soy sauce and sesame oil to enhance the flavor, mix well and eat it directly.