How to pickle Jerusalem artichokes

How to pickle Jerusalem artichokes? Here are some specific ways to pickle Jerusalem artichokes.

Jerusalem artichoke pickles

How to pickle Jerusalem artichokes

1. Braised Eight Treasure Vegetables

1000 grams of cucumber, 800 grams of lotus root and beans, 400 grams of red beans, 300 grams of peanuts, 200 grams of chestnut kernels, 100 grams of walnut kernels, 100 grams of almonds, (the above ingredients should be marinated in advance), 2000 grams of yellow sauce, 100 grams of sugar color, and 1000 grams of soy sauce.

Process all the above raw materials into shapes of equal size and mix them together. Soak them in water to remove some of the saltiness. Fish them out and dry them. Put them into a cloth bag and put them into a jar. Put yellow paste and sugar-colored soy sauce in the jar and stir once a day for 5-7 days. It is ready.

When marinating the main ingredients, do not add too much salt. The time should be longer, 5-8 days. The seasoning in the jar should cover the main ingredients. If it is not enough, add cold boiled water.

2. Pickled cucumber

5000 grams of fresh cucumbers, 400 grams of coarse salt, and 700 grams of sweet noodle sauce.

*Wash the cucumbers, drain the water, cut them into two strips (optional), add coarse salt, mix well and compact, and press the surface with a clean large stone. After pickling for 3-4 days, remove the cucumbers and drain the salt water;

*Wash and dry the pickling jar, pour in the drained cucumber and sweet noodle sauce, mix well, cover the jar and let the pickle sit for 10 days before eating.

3. Sauce lettuce

3000 grams of plump and tender lettuce, 50 grams of salt, and 150 grams of bean paste.

* Peel the lettuce, wash it, put it in a clean small pot, pickle it with salt, and dry it in the sun;

*Spread the bean paste on the lettuce and put it back into the small jar. After 3-4 days of preparation, it is ready to eat.

* Spread the bean paste on the lettuce evenly to avoid inconsistent flavors;

* If you want to make a lot of sauce, you can pick out the bean curd residue, dry it, and store it in a jar. This dish is delicious and has a strong sauce flavor, comparable to Sichuan pickled mustard.

4. Sour Cabbage

5000 grams of cabbage, 100 grams of chili, 500 grams of salt, 250 grams of ginger, and 1000 grams of rice vinegar.

Remove the old leaves of the cabbage, wash it, cut it into strips, let it dry until half dry, put it in a jar, add seasoning and mix well, and marinate for about 2 days.

5. Pickled Spicy Eggplant Strips

2000 grams of medium-sized fresh eggplants, 2000 grams of old salt water, 20 grams of brown sugar, 100 grams of dried red pepper, 50 grams of salt, 15 grams of white wine, and 1 spice bag.

Remove the stems of the eggplants (leave 1 cm without cutting them), wash them, mix all the seasonings, put them into the jar, put in the eggplants and spice bag, secure it with bamboo clips, cover it, fill the jar with water, and soak it for about 15 days.

6. Assorted kimchi

250 grams each of cabbage, garlic sprouts, onions, bamboo shoots, cucumbers, fresh red peppers, radishes, lentils, young ginger, and garlic, 100 grams of dried peppers, 100 grams of Sichuan peppercorns, 100 grams of old ginger, 150 grams of salt, 40 grams of white wine, and 80 grams of brown sugar.

Disinfect and clean the kimchi jar, wipe it dry with a clean cloth. Pour 2 kg of cold boiled water into the jar, add salt, dried chili peppers, peppercorns, old ginger, brown sugar, and white wine to make kimchi water. Select and wash all the vegetables to be pickled, dry them, put them into the jar, cover it, add enough water to the edge of the jar, and check the edge of the jar frequently to make sure it is not lacking water. Soak for 7-10 days.

7. Pickled Jerusalem Artichokes

5000 grams of Jerusalem artichokes, 1000 grams of salt, 500 grams of chili pepper, 100 grams of five-spice powder, 80 grams of tangerine peel, 9 grams of Sichuan peppercorns, and 5 slices of ginger.

*Prepare a kimchi jar, clean it inside and out, and wipe it dry with a dry cloth;

*Peel the Jerusalem artichokes, wash them, slice them, and dry them until they are half dry. Mix them with the above seasonings, put them in a jar, seal it, and marinate for 1 month.

8. Sweet and Sour Cucumber

5000 grams of tender cucumbers, 250 grams of sugar, 250 grams of salt, and 20 grams of vinegar.

Wash the cucumber, cut it, remove the seeds, let it dry until it is half dry, then soak it in a solution of sugar, vinegar and salt and seal it for 15 days.

9. Pickled Radish Strips

1000 grams of fresh white radish, 1000 grams of cold salt water, 100 grams of white wine, 30 grams of dried chili peppers, 8 grams of sugar, 25 grams of salt, and 3 grams of peppercorns.

*Cut the top of the radish, wash and dry it, then cut it into appropriate lengths and place it outdoors to dry until it wilts;

*Mix dried chili peppers, sugar, peppercorns, salt, white wine and white radish strips and put them into the jar, then pour in salt water. Seal the jar with water and store for 5 days before eating.

10. Pickled Assorted Vegetables

2800 grams of Chinese cabbage, garlic cloves, wild rice stems, garlic sprouts, bitter gourd, lentils, onions, moss, radish, radish, bamboo shoots, cucumbers, young ginger sprouts, and fresh red peppers, 100 grams of dried peppers, 120 grams of Sichuan peppercorns, 120 grams of old ginger, 150 grams of salt, 40 grams of white wine, and 80 grams of brown sugar.

*Wash the kimchi jar and wipe off the water with a clean cloth. Pour 2 kg of cold boiled water into the jar, add salt, dried chili peppers, peppercorns, old ginger, brown sugar, white wine, etc. to make the kimchi water;

*Pick and wash all the vegetables to be pickled, dry them, and put them into the jar;

* Cover the jar lid, add enough water around the rim, and check regularly to make sure there is no water shortage. Soak for 7-10 days and then you can eat it.

11. Soak green beans

2000 grams of fresh green beans, 120 grams of salt, 40 grams of garlic, 40 grams of dried chili peppers, 20 grams of white wine, and 40 grams of ginger.

*Dissolve the salt in cold water, soak the peeled garlic cloves, dried chili peppers and ginger in the salt water for 1 month;

* Remove the old tendons from the green beans, wash them, dry the surface moisture, pour the previously prepared kimchi water into the pot, then put the beans in, clamp the vegetables with bamboo strips, and press them with stones. Cover the pot with a lid and add enough water to the pot edge, and soak for 10 days.

12. Pickled Sweet and Sour Garlic

5000g fresh garlic, 1000g salt, 1000g sugar, 1000g cold boiled water, 500g vinegar.

*Cut the garlic roots, leaving 2-3 cm long garlic stems, peel off the dry skin, wash and put into the jar. Add 250 grams of salt for every 5000 grams of garlic, marinate for 1 day, and turn the jar over 3 times in the middle;

*Add water to remove the spicy taste, change the water once a day for 4 consecutive days. Then take out the garlic, drain the water, add salt (750 grams), sugar (1000 grams), and cold boiled water (1000 grams) for every 5000 grams of garlic, mix, and then put it into the jar for pickling and put it in a cool place;

* It is ready in about 15 days. Generally, add 10% vinegar and soak it 5 days before eating. It tastes sweet and sour.

13. Strange-tasting shredded radish

4000 grams of radish, 4 grams of salt, 80 grams of pepper, 5 grams of fennel, and 300 grams of ginger and chili in total.

* Wash and dry the radish, cut it into shreds, then put salt, pepper, fennel, ginger, chili, etc. into boiling water and cook for 30 minutes, remove the debris, cool it down, put it into a jar with the shredded radish, and seal it for 7 days;

*You can add a small amount of soy sauce or vinegar when eating. If you want to store it for a long time, you need to control the moisture and seal it.

14. Spiced Dried Radish

10,000 grams of white radish, 1,000 grams of coarse salt, and appropriate amounts of pepper and aniseed.

*Remove the roots and tops of the radish, clean it, cut it in half, put it in a clean jar, add coarse salt and water, the water should cover the radish surface, pickle it for 1 month and it will be pickled radish;

*Cut the radish into thick strips and dry them in the sun;

*Skip the dirt and foam from the pickled radish marinade, gently pour it into a large pot (do not pour out the residue at the bottom of the pot), add pepper and star anise, boil until the marinade turns red, remove from heat and let cool;

*Put the radish back into the jar, pour in the marinade and stir evenly. After 2 days, the radish will become soft again. If it is too dry, add marinade to moisten the radish. Turn the radish strips from time to time when drying to prevent them from being covered and affecting the taste.

15. Soy sauce peanuts

500 grams of fresh peanuts and 250 grams of high-quality soy sauce.

*Pick out the peanuts, fry them in a pan, peel them and put them in a wide-mouthed glass bottle;

*Put soy sauce in a pot and boil it, then pour it into the peanuts after it cools down. The soy sauce needs to cover the peanuts, then cover and soak for about 7 days before eating. This dish should not be stored for a long time, it is best to soak and eat frequently.

16. Pickled Spiced Peppers

10,000 grams of chili, 1,000 grams of salt, 100 grams of five-spice powder.

Wash the peppers, dry them half-dried, add seasonings and mix well, seal them in a jar and they can be eaten after 15 days.

17. Spicy Red Kohlrabi

5000 grams of salted kohlrabi, 50 grams of salt, 500 grams of soy sauce, and 100 grams of chili powder.

*Wash the salted kohlrabi, cut it into thin slices, put it into a jar, soak it in soy sauce for 2-3 days, and take it out;

*Sprinkle chili powder and fine salt on the kohlrabi slices, put them in a container and simmer for 5 days.

18. Pickled spicy radish

5000 grams of white radish, 30 grams of chili powder, 800 grams of vinegar, 200 grams of sugar, 175 grams of salt, 100 grams of sesame oil, 10 grams each of pepper and aniseed, appropriate amount of MSG, and 2000 grams of water.

*First, clean the radish, and then cut it into strips 3 cm long, 0.5 m wide and thick, and dry them in the sun until 80% dry;

* Heat sesame oil, add chili powder and fry until lightly yellow, then pour in the dried radish and mix;

*Put salt, sugar, pepper and aniseed in a pot, add water and boil, add MSG, wait until it cools down, pour it into a jar, mix it with the dried radish, turn it over once a day, and it will be ready in about 15 days. It should be red and yellow in color. It should be crispy and taste sour and spicy.

19. Pickled Korean kimchi

Appropriate amounts of cabbage, chopped red dried chili, garlic, fresh ginger, refined salt, apples, white pears, fresh fish, and beef broth.

*Remove old stems and yellow leaves from the cabbage, rinse it, cut it in half, soak it in appropriate amount of salt water for 2 days, remove it and drain the water;

*Peel and remove the garlic stems, wash and mince. Wash and mince apples and white pears. Wash and mince the fresh fish, add dried chili powder, and use beef broth to make a paste for later use;

*Use the prepared seasoning to evenly coat the cabbage, and then place it in a clean pot. Bury the pot underground, pad it with grass, leave 20% above the ground, then seal it, cover it with grass, keep it at around 4 degrees, and it can be eaten after 15-20 days.

20. Pickled Spicy Chives

10,000 grams of chives, 400 grams of salt, 200 grams of ginger, 50 grams of chili, 50 grams of cooking wine, and 20 grams of Sichuan pepper.

Chop chives, ginger and chili peppers, mix with salt, pepper and cooking wine, and seal in a jar. It will be ready in 30 days. It tastes salty, fragrant, fresh and spicy.

21. Pickled Garlic

3000 grams of fresh garlic, 1200 grams of white sugar, and 70 grams of salt.

* Remove the old skin of garlic and put it into a clean small jar. Sprinkle a layer of salt on each layer of garlic. Sprinkle (50g) of salt on 3000g of garlic. Finally, pour (100g) of water on top. After marinating for 12 hours, soak the garlic in the jar with clean water to cover the garlic surface. Change the water every 3 days to remove the spicy taste of garlic.

* Take out the garlic and put it in a clean bowl, sprinkle with sugar, rub the sugar evenly on the garlic with your hands, then put the garlic into the pot, sprinkle a layer of sugar on every other garlic until all the sugar is spread;

*Use clean water (300 grams) and salt to boil over fire, let cool, then slowly pour into the jar. Then seal the jar mouth with two layers of gauze, tighten with a thin rope, and place in a cool place for about 50 days.

22. Pickled young ginger

10,000 grams of young ginger, 3,000 grams of cold boiled water, and 2,000 grams of salt.

*Peel the young ginger, wash and dry it, and put it into the kimchi jar;

*Put cold boiled water and dissolved salt into the jar, cover it, and fill the sink at the mouth of the jar with cold water. It will be ready after 10 days.

23. Pickled Spiced Cucumbers

5000 grams of fresh cucumbers, 1500 grams of cold boiled water, 100 grams of dried red pepper, 250 grams of salt, 50 grams of white wine, 50 grams of five-spice powder, and 20 grams of soy sauce.

* Wash the cucumbers, soak them in 25% salt water for 2 hours, remove them and drain;

*Put cold boiled water, salt, white wine, red pepper, five-spice powder and soy sauce into the jar, then put the cucumber in, cover the jar with a lid and soak for 10 days.

24. Laba Garlic

3000 grams of garlic, 1500 grams of vinegar, and 860 grams of sugar.

*Use a clean container, preferably one that has been sterilized by boiling water, as a container for soaking Laba garlic;

*Choose the garlic, peel and wash it, dry it, soak it in vinegar first, then add sugar, mix well, place it at 10 degrees to 15 degrees, and soak it for 10 days.

This pickled garlic is usually made on the eighth day of the twelfth lunar month in rural areas. Because the temperature is suitable for pickling garlic in this season, it is called Laba garlic. The amount of vinegar and sugar can be changed appropriately, but not too much. The finished garlic is light green and tastes sour, sweet and spicy, which is very delicious.

25. Sichuan pickled peppers

3000 grams of pointed fresh red peppers, 560 grams of coarse salt, 120 grams of alum, and 1800 grams of cold boiled water.

*First, put the coarse salt and alum in a small jar, add cold boiled water, stir, and wait for the coarse salt and alum to dissolve, then set aside;

*Pick pest-free red peppers, wash them, dry them, remove the stems and stalks, and use a pointed bamboo stick to poke two small holes on both sides of the peppers to make it easier for the peppers to absorb flavor. Then put the peppers in a salt jar, press them down with stones, and cover them tightly.

*After pickling for half a month, turn the jar over and check once, skim off the white foam on the surface, and pick out the moldy and rotten peppers, then compact them and cover them tightly. Pickle for 6 months and you are done. More than 3 pieces can be eaten.

* It is very important to check the tank once every two weeks, otherwise individual rotten or moldy peppers will cause damage to the entire tank. This is one of the important reasons why pickling peppers is usually unsuccessful;

*The vat for pickling peppers should be placed in a cool place to avoid being exposed to the sun, which may cause the vat to spoil;

*When eating pickled peppers, be sure to avoid getting them contaminated by oil when taking them out of the jar to prevent them from spoiling.

26. Sweet and Sour Garlic Sprouts

3000 grams of fresh garlic sprouts, 150 grams of sugar, 85 grams of vinegar, and 75 grams of salt.

*First, clean the garlic sprouts, cut them into 3 cm long segments, blanch them in boiling water to remove the spicy taste, remove them and dry them to remove the surface moisture;

*Take a clean pot, put the garlic stalks in, then put in sugar, vinegar, salt, and add water to cover the garlic stalks. Soak for 1 day and then you can eat it. It tastes sweet and sour, tender and crisp. The taste is a little worse at first, but after 7 days, it tastes strong and slightly salty, and the flavor is greatly enhanced.

27. Soaking beans

5000g fresh beans, 400g salt, 100g fresh ginger and garlic, 15g pepper and aniseed, 50g white wine and 50g sugar.

* Soak salt, garlic, ginger, pepper, aniseed and sugar in cold boiled water for 20 days before use;

*Remove the tendons from the beans, wash and drain, put them into the soup, add white wine, seal the jar, and it will be ready in 10 days.

1000g fresh tender cauliflower, 1000g old salt water, 20g brown sugar, 20g white wine, 30g dried red pepper, 30g refined salt, fermented glutinous rice juice, 1 spice bag (peppercorns, aniseed, ginger slices)

*Break the cauliflower into small pieces with your hands and remove the stems. Blanch them in boiling water for about 5 minutes, remove them and spread them out to dry quickly;

*Put various seasonings into the jar, add cauliflower and spice bag, cover the jar with bamboo clips, fill the jar with water, and soak for 5 days.