1. Pickled cucumber Ingredients: cucumber 100 kg, 20 kg of salt, the amount of domestic pickling is small, which can be reduced according to this ratio. Methods: Cucumber was washed and put into a jar, with a layer of melon and a layer of salt, and a small amount of salt water was sprinkled evenly. Marinate for 3-5 hours on the same day, then pour 1 time, then pour 1 time the next day, and pour it four times in a row. If long-term preservation is needed, the cucumber should be taken out and put into fresh salt water, compacted and placed in a cool place.

Second, pickled green pepper ingredients: green pepper 100 kg, salt weight 4 kg, aniseed 0.25 kg. Method: Wash the green pepper, dry the surface moisture and puncture the jar. Salt and aniseed are put in gauze bags and boiled in water. 5 minutes, cooling the feed liquid, taking out the gauze bag, pouring the feed liquid into a human vat, stirring 1 time every day for 3-5 days, and eating after 30 days.

Third, pickled green beans Ingredients: green beans 100 kg, salt 35 kg. Method: Blanch tender green beans with boiling water for 2 minutes, put them in a jar to dry, sprinkle salt layer by layer, and put more salt on them. Pour the jar once a day for 3 consecutive days, take it out and put it into another rainbow. The remaining 20kg of salt is melted with boiling water, cooled and poured into the rainbow, and placed in a cool place. After 7 days, pour the jar 1 time, 15 days.

Four, pickled bean ingredients: tender beans 100kg, salt 20kg, water 15kg. Methods: Wash the beans, air-dry the surface moisture and put them in a jar. Marinate with 10 kg salt first, and pour into the jar twice a day. Take it out after 5-7 days, pour off the waste brine, tie up the beans and put them in the tank. Dissolve 10 kg of salt in 5 kg of boiling water, cool, pour into a jar filled with beans, compact the beans with stones, and eat after 30 days.

Five, pickled eggplant ingredients: tender eggplant 100 kg, salt weight 5 kg. Methods: Eggplant was plunged into manhole, and salt was sprinkled in layers. More salt was put in the last layer, and a little salt water was sprinkled. After 3 days, pour the rainbow, 1 time every day for 3 days, and you can eat it after 15 days.

6. Pickled tomato ingredients: tomato 100 kg, salt 4 kg, soy sauce 20 kg, ginger 2 kg, garlic 1 kg, monosodium glutamate 0. 1 kg, and proper amount of aniseed. Methods: Wash tomatoes, cut them into triangular pieces, and put them into boiled and cooled salt water with other ingredients, and eat them after 20 days.

Seven, pickled celery ingredients: celery 100 kg, 20 kg of salt, a little pepper. Method: Peel off the leaves and roots of celery, wash it and dry it slightly. Put salt and pepper into a jar, add boiling water, cool and add celery, and serve after 10 days.

Eight, pickled Toona sinensis ingredients: Toona sinensis 100 kg, salt 15 kg. Methods: Toona sinensis was washed and dried, mixed with a small amount of salt and put into a jar. One layer of Toona sinensis was compacted with stones, and the jar was turned 1 time within 2 days, and finally sealed.

Nine, pickled coriander ingredients: coriander 100 kg, salt 100 kg, appropriate amount of pepper. Method: Remove yellow leaves and roots from coriander, wash it and dry it slightly. Salt and pepper are put in the jar, and the salt is boiled with 10 kg. After cooling, take a nap in salt water and compact the coriander. It can be eaten in 15 days.

Ten, brewing lotus root ingredients: lotus root 100 kg, salt 20 kg, ginger 2 kg, star anise 0.5 kg, cold water 50 kg. Methods: Peel and slice the lotus root, put it into a salt water tank, and fill the tank 1 time every day for 4-5 days. Finally, pour out the salt water, mix in various ingredients, and add a small amount of soy sauce, which can be eaten after 4-5 days.