How to pickle winter vegetables How to pickle winter vegetables

In winter, there are relatively few fresh green vegetables. Many people pickle some vegetables. They are easy to eat, light in taste, and can be taken out and eaten at any time. But how should we pickle winter vegetables? How can we pickle them to make them taste best? Let me tell you in detail.

Pickling method 1

1. When pickling winter vegetables, you can prepare two cucumbers, half a white radish, a carrot, 300 grams of white sugar, half a cabbage, two red peppers, white vinegar and table salt, in appropriate amounts.

2. Wash all the vegetables with clean water, peel all the carrots and white radishes, and cut them into cubes. Cut the cabbage into small pieces. Put the cut vegetables into a bowl, then add table salt, mix well with chopsticks, and marinate for about half an hour.

3. Discard the pickled water, then rinse the vegetables under running water, and drain the water after all the mucus on the surface of the vegetables is washed away.

4. Put the processed vegetables in a jar, add the prepared white vinegar and sugar, mix well and seal it. After marinating for two days, add the prepared red pepper and mix well. Marinate for about a day, and the homemade winter vegetables will be pickled and can be taken out and eaten at any time.

Pickling method 2

1. When pickling winter vegetables, you can prepare a white radish and two carrots, and then prepare appropriate amounts of Korean chili sauce and sesame paste. In addition, you should prepare appropriate amounts of salt, garlic, ginger, and sugar, and also prepare half a fruit pear.

2. Wash all the prepared radishes with clean water, then cut them into thick strips as thick as fingers, put them in a bowl, add table salt, stir well with your hands, marinate for two hours, and discard the water.

3. Remove the peel and core of the prepared pears, cut them into dices along with the garlic and ginger, put them into a blender, add the prepared sugar sesame paste and Korean chili sauce, and let the blender blend them into a paste.

4. After taking out the stirred daughter-like substance, put it in the pickled radish strips and mix well. Put it in a clean fresh-keeping box and seal it for two or three days. The radish will be flavorful and can be taken out and eaten at any time.