Pickles in a variety of ways as follows:

The first: pickled chili pepper rings

Tip peppers washed, put on the balcony to dry the water, cut or cut into chili pepper rings. Ginger and garlic into diced or sliced. A layer of pepper, sprinkle a layer of salt, and then sprinkle a little sugar, I put the salt is not too salty, according to their own tastes plus or minus the amount of marinade overnight, this will make the pepper more flavorful. Pour the prepared ginger and garlic crushed into the marinated overnight chili circles and mix well.

The second: pickled cucumbers

Cucumbers and bell peppers are cleaned and dried. Cucumber cut into strips, pepper cut into pieces. Add salt and mix well into the pot, will gradually begin to water, can be placed on a grate to control water, placed about 3-4 hours. Pour a little oil in the pot, put peppers and dried chili peppers, low heat sauté, pour into the bowl and let cool.

Pour soy sauce and sugar into the pot, cook over low heat until bubbling, then turn off the heat and pour into the bowl of chili pepper oil to cool. Tap the garlic and put it into the bowl together. Pour the water-controlled cucumber into the sauce, and while stirring, you will notice that the sauce starts to thicken quickly. Allow to sit at room temperature for about 6 hours, stirring several times. The pickled cucumbers are crisp and flavorful.

The third kind: dried radish pickles

Buy fresh white radish and cut it into long slices, add a moderate amount of salt and let the radish slices out of water for half an hour. The water control of the radish slices cut into radish strips, clean the word with water and then drain the water. Find a sunny place to dry these dried radishes for a week. Gather the dried radishes and store them in the refrigerator. When it is time to eat, take out some of the dried radish and soak it in water for two hours. After soaking the dried radish to control the water, turn into a bowl.

Make a sauce for the dried radish, find a small bowl, add chili powder and sesame seeds in the bowl, burn a little hot oil, pour it on top of the chili powder and sesame seeds, mix well, add minced garlic, salt, chicken essence, sugar and soy sauce and mix well. Pour into the bowl with dried radish, mix well and serve.

The fourth: pickled cabbage

Remove the cabbage heel, tear it into pieces, rinse it several times with water, control some taxes, and put it into a large pot. Layer by layer, sprinkle salt on top of the cabbage leaves. Keep scratching the cabbage with your hands until it comes out with a lot of water after which it will shrink a lot. Pour out the water and rinse the cabbage again under running water.

Add ginger paste, garlic paste, sugar, chili powder, and a little MSG to the cabbage. Scratch and mix well. Pack into oil and water free dry jars and place in the refrigerator for 2 hours before serving. It gets tastier every day.

Fifth: pickled leek flowers

Take off all the dried petals on top of the leek flowers, and then put them in water to wash them, wash them a few times more, drain them and put them on a suitable board, spread them out, and dry them naturally. After drying, place in a pot, put salt, salt more, rub a little, let stand for 30 minutes. Shred the ginger, put it in a basin and rub it with your shish kebab hands. Put the kneaded chive flowers into a sealed jar and put it in the refrigerator, and after a day you can eat it, pour it into a dish and add a few drops of sesame oil, double the aroma.