2. Go to the vegetable market to buy a number of fresh and stout buckwheat heads with uniform size, remove the head, tail, roots and cyan parts, and wash them for later use.
3. Prepare storage containers for pickling, preferably glass jars, porcelain or crocks, and wash them for later use.
4. Drain the buckwheat head slightly, then prepare 250ml of cold boiled water, add 2 teaspoons of salt to dilute it, then pour it into the washed buckwheat head and soak it for 3-5 hours. At this time, it is best to put the buckwheat head in the refrigerator or in the shade to keep it fresh.
5. Cook 150ml white vinegar at the same time, and put150-200g white sugar according to personal taste. It is best to cook white vinegar in a clay pot, because white vinegar will have a chemical reaction to metal containers.
6. Boil the white vinegar to a proper taste, let it cool, and then put it into a pickling container. After the white vinegar is completely cooled, put the buckwheat head fished out of the salt water into a white vinegar jar for pickling, and put it in a cool place or a refrigerator to make it crispy, and it can be eaten after 1 week.