What kind of pickled vegetables are delicious in autumn

Every autumn is the time when a large number of vegetables are available on the market. It is also a good time to pickle pickles, because after autumn comes the cold winter, when there are relatively few types of vegetables. Eating some pickled pickles in winter is also a good choice. So what pickles are delicious in autumn?

What kind of pickled vegetables are delicious in autumn

1. Pickled cucumbers are delicious in autumn

Cucumbers are vegetables that are available in large quantities in summer and autumn, and every household eats them. At the end of autumn, when the cucumbers are finished with their fruiting season, some cucumbers will be left behind, which are good materials for pickling. You can wash the cucumbers, add an appropriate amount of salt to pickle them, take them out after two days, squeeze out the water, and then add vinegar, sugar, various seasonings and a small amount of chili to make a sauce, pour it into the cucumbers for pickling, and after a while, the sweet and sour cucumbers you make yourself can be eaten.

2. Pickled Jerusalem artichokes are delicious in autumn

Jerusalem artichoke, also known as devil ginger, is a root vegetable that is on the market in autumn. It is nutritious and crispy in taste, making it an ideal dish to go with rice in winter. After purchasing Jerusalem artichokes, do not wash them. Try to remove the soil on the surface, then directly add clean water and table salt to marinate them. When you want to eat them in winter, take them out, wash them, cut them into shreds, and add vinegar, sugar and sesame oil to mix them.

3. Pickled peppers are delicious in autumn

Chili is a special dish that can stimulate appetite and help digestion. It is also a good choice to buy some chili in autumn and pickle it into pickles and eat it in winter. When pickling chili pickles, you can take an appropriate amount of water and add a little white wine, then put in peppercorns, star anise, some ginger slices and garlic, put it in a pot and boil it, let it cool down to get the sauce, and soak the prepared chili in it. It can be eaten after about ten days, and it can be stored for a whole winter without deterioration.