1, it is best to use glazed earthenware jars for pickling Sichuan pickles, and there must be an edge of the jar, which is convenient for sealing with water (or sealing with fine salt). The water consumption for making Sichuan pickles is about half the volume of the jar. For 10 liter jar, about 5 liters of cold boiled water should be prepared, especially if it is aged pickle brine.

2. In the absence of aged pickle brine, we will start to make new pickle brine. Take 5 liters of cold boiled water as an example, we need to prepare150g of pickle salt, and also prepare a spice package filled with spices such as Sannai, Illicium verum, Fennel and Zanthoxylum bungeanum, with a total load of about 20g. In addition, 500 grams of rock sugar and 50 grams of sorghum liquor should be prepared.