How to make Beijing pickled vegetables

Old Beijingers have the habit of making pickled vegetables. Now this kind of pickled vegetables with unique flavor is also one of the authentic old Beijing snacks. So how are Beijing pickled vegetables made? In fact, the method of making Beijing pickled vegetables is not difficult to learn. I will write down its method in a while so that everyone can learn it and eat delicious Beijing pickled vegetables.

How to make Beijing pickled vegetables

1. Material selection

Many kinds of vegetables in our lives are commonly used ingredients for pickling pickles, but when choosing the ingredients, we must be careful to choose fresh vegetables without scars and bacteria. In addition, vegetables with too much water cannot be used to pickle pickles, such as watermelon, tomatoes, etc. These vegetables are particularly easy to deteriorate when pickled.

2. Seasoning

When old Beijingers pickle pickled vegetables, the preparation of sauce is a very important step. Different vegetables have different proportions of sauce. For example, when pickling pickled peppers, 250 grams of soy sauce, 250 grams of cooking oil, 100 grams of garlic, 100 grams of sugar and a small amount of MSG are used. After mixing them, it is enough to pickle five kilograms of fresh peppers. Before pickling, wash the fresh peppers with clean water, cut them with scissors, and then drain the water, and then pickle them directly with sauce.

3. How to make Beijing pickled cucumbers

Among the old Beijing pickles, the pickled cucumbers are particularly famous. This kind of pickle is also a representative work of Beijing pickles. When pickling, you can choose five kilograms of cucumbers. After washing them, add appropriate amount of salt for pickling. Take them out after two or three days, squeeze out the water, then take two kilograms of soy sauce, one kilogram of sugar, a small amount of high-proof liquor and one kilogram of vinegar, put them together, add appropriate amount of star anise and pepper, heat and boil, cool down and pour directly into the cucumbers for pickling. After about a week, you can take them out and eat them.