Every autumn, a large number of vegetables are on the market, so people will pickle some vegetables in this season to make all kinds of delicious food. Among many pickles, these five are recognized as the favorite.
First, pickled peppers
Main ingredients: green pepper, garlic, ginger and millet pepper.
1. Wash Zanthoxylum bungeanum, cut into small pieces, and then marinate with salt 10 minute.
2. Shred millet pepper, sliced garlic and shredded ginger.
3. Pour the right amount of oil into the pot, heat it, dry the red peppers, and stir-fry a handful of peppers.
4. Pour all the ingredients into the pepper, stir well, add 100g soy sauce, 70g balsamic vinegar and 15g white sugar, stir well again, then put them in a sealed jar with the soup, and marinate for about 7 days.
Second, pickled cucumber
Ingredients: cucumber, 5 millet peppers and garlic slices.
1. Wash the cucumber and remove both ends, then cut it in the middle and cut it into long strips.
2. Cut the cucumber strips and remove the yellow flesh with a knife.
3. Put it into a large pot, add 10g salt, 15g white sugar and 20g white vinegar, and marinate evenly for 30min.
4. Rinse the pickled cucumber strips with clear water, then dry the water, add millet pepper, ginger and garlic slices, then pour in oil pepper, add 30 grams of balsamic vinegar, 60 grams of soy sauce and 35 grams of white vinegar, and fully mix the seasoning and cucumber.
5, packed in a sealed container, refrigerated for more than 6 hours can be eaten.
Third, pickled beans
Ingredients: beans, salt, rice, water, sugar and liquor.
1, choose fresh and tender beans, which are free from bug eyes or bad ones, and then wash and dry them.
2. Put a proper amount of rice into the basin, pour enough boiling water, and wash it by hand after the water temperature drops.
3. Pour the rice-washing water into another basin, and add appropriate amount of salt and sugar. The amount of salt depends on the number of pickled vegetables, and the taste is slightly salty.
4. Put the dried beans into the container, and then pour the rice washing water, which will drown the beans. Pour a bottle of white wine, seal it for 28 days, and you can eat it.
Fourth, pickled radish.
Ingredients: radish, salt, vinegar and sugar.
1. Wash fresh radish, cut it into strips or sheets, and then dry it in the sun.
2. Add enough water into the pot, and the ratio of water to radish is 1: 2.5. After the water is boiled, add vinegar, salt, sugar and thirteen spices. Usually 80 grams of vinegar, 20 grams of salt and 25 grams of sugar are used for a catty of radish. Let the water cool after boiling.
3. Put the dried radish into a container, then pour the juice and seal it for about 7 days.
Five, sweet and sour garlic
Ingredients: 3 kg of garlic, rock sugar 150g, sugar 100g, 300g of white vinegar, 800g of rice vinegar and two spoonfuls of white wine.
1. Peel the garlic, leaving only the innermost two skins, and cut off the garlic.
2, soak in light salt water for a day, remove the spicy taste and bacteria, turn it in the middle, and then dry the water.
3. Put the dried garlic in a container, pour all the ingredients, and seal it for 1 month.