Vinegar pickled buckwheat heads

Recipe introduction Pickling time: 3 months If handled properly, it can be stored for about 1 year in a ventilated and cool place.

Ingredients: 600 grams of buckwheat, 200 ㏄ of water, 1/2 tsp of salt, 150 grams of fine sugar, 200 ㏄ of white vinegar

Method:

1. Wash the buckwheat heads, remove the heads, tails and outer membrane, add a little salt (excluding the amount), mix well, marinate for about 30 minutes, then drain and set aside.

2. Take a small pot, add water and bring to a boil. Add salt and fine sugar and cook to dissolve. After cooling, add white vinegar and mix well.

3. Take a glass bottle, add the buckwheat heads from step 1, then pour the vinegar from step 2 into the marinade, and seal the lid for about 3 months.