Bamboo shoots pickled as follows:

Ingredients: bamboo shoots, cold water.

1, buy home bamboo shoots, bamboo shoots, bamboo shoots to peel off all the outer skin, leaving the most tender bamboo shoots. The part of the root with soil should be scraped with a spatula to get rid of it completely.

2. Prepare a glass jar, rinse the glass jar a few times, if there is oil inside, put some detergent, and repeatedly wash a few times to ensure that the jar is oil-free. Put it aside and dry the water inside.

3, then to prepare the bamboo shoots, cut into small pieces. Cut bamboo shoots rinse, put aside to dry water.

4, and then add all the bamboo shoots to the prepared glass altar.

5. Finally, add enough cold water to the glass jar and put the lid on, then add a circle of water to the outside of the lid to seal the bamboo shoots.

6, summer pickling can be about 20 days. Sour bamboo shoots in the pickling, if you find that the altar edge of the water is not, it is necessary to timely replenish, otherwise the bamboo shoots are also very easy to raw flowers. The longer the pickled bamboo shoots are pickled, the better the flavor will be.