How to pickle long beans How to pickle long beans

The weather is getting hotter and hotter, and the number of long beans sold in the market is increasing. They have become a regular on people's tables. If you like long beans, now is the best time to buy them for pickling. After pickling, you can eat delicious long beans in winter. But how should long beans be pickled? If you want to know, I will tell you the pickling method of long beans below.

How to pickle long beans How to pickle long beans

1. Ingredients for pickling long beans

When pickling long beans at home, you can prepare 500 grams of long beans, about 30 peppercorns and five large peppers, and a few dried chilies. In addition, you need 300 grams of edible salt and 15 grams of strong liquor. If there are more people in the family, you can increase the ingredients proportionally.

2. Preparation of long beans pickle sauce

When making the sauce for pickled cowpeas, you need a clean pot without oil, put water in, then add peppercorns, star anise, and dried chilies, then turn on the fire and boil, finally add salt and prepared white wine and mix well, and turn off the heat when the salt is completely dissolved. Let it cool down by itself and set aside.

3. Pickling of long beans

Wash the fresh and tender long beans you bought with clean water, then remove the water, put them in a basin, add an appropriate amount of table salt and rub them vigorously. This will turn the cowpeas into emerald green. After processing, wash off the salt on the surface with clean water, then put them in a sealable container, pour in the prepared sauce for marinating, seal the container and place it in a cool and ventilated place. After marinating for about ten days, you can take it out and eat it. The marinated long beans can be refrigerated in the refrigerator for a long time without deterioration, making it convenient for everyone to eat at any time.