How to pickle salted leeks How to make salted leeks

Summer is approaching. In addition to feeling the scorching heat, people often lose their appetite due to the overheated weather. However, if you don’t eat well in summer, it is easy to get heat stroke. Moreover, you need enough energy every day to face your daily work and life, so you should pay special attention to your diet in summer. Because of the hot weather, people often want to make dishes as simple as possible and don’t want to make complicated dishes. Therefore, the editor knows everyone’s thoughts and brings you the pickled leek dish.

How to pickle leeks

1. Rinse the freshly bought leeks with clean water, and then put them in a sieve to dry. Be sure to dry all the water on them. Leeks with water will affect the taste after pickling. After the leeks are dry, chop them all with a knife. Be careful not to chop them too short or too long. The length should be appropriate.

2. After chopping the chives, you can sprinkle a little salt, and then use your hands to fully mix the chives and salt. For the sake of uniformity, you can rub them repeatedly with your hands, but don't use too much force. Put the kneaded chives into a jar and sprinkle salt while putting them in. It is best to put a layer of chives and salt. Be sure to flatten the chives and press them tightly. Otherwise, they may not be tasty enough.

3. Seal the jar for about a week. If you like lighter flavors, 4 days is fine. This can be adjusted according to personal taste. When eating, you can refrigerate it and add some vinegar or chili and other seasonings to make your favorite flavor.