1. Pickled cucumbers

Ingredients: 100 kilograms of cucumbers and 20 kilograms of salt. The amount of pickled vegetables at home is small and can be reduced according to this proportion. Method: Wash the cucumbers and put them in a jar, layer them with salt and evenly sprinkle a small amount of salt water. Marinate them for 3 to 5 hours on the same day and pour them out once a day. Then once a day. After pouring the cucumbers 4 times in a row, they can be eaten. . If you need long-term storage, take the cucumbers out and put them in fresh salt water, press them tightly, and store them in a cool place.

2. Pickled green chili peppers

Ingredients: 100 kilograms of green chili peppers, 4 kilograms of salt, and 0.25 kilograms of aniseed. Method: Wash the green peppers, dry the surface moisture, and punch holes in the jar. Add salt, aniseed in gauze bags and other ingredients to water and boil for 3.5 minutes. After the liquid cools, take out the gauze bag, pour the liquid into the tank, stir once a day, stir continuously for 3-5 days, and it can be eaten after 30 days. .

3. Pickled green beans

Ingredients: 100 kg of green beans, 35 kg of salt. Method: Blanch the tender green beans in boiling water for 2 minutes, dry them and put them in a vat. Sprinkle salt in layers, with more salt on top. Pour the tank on the same day, once a day for 3 consecutive days, take it out and put it into another rainbow. Dissolve the remaining 20 kilograms of salt with boiling water. After cooling, pour it into the rainbow and put it in a cool place. After 7 days, pour the tank once more and it can be eaten after 15 days.

4. Pickled beans

Ingredients: 100 kilograms of tender beans, 20 kilograms of salt, and 15 kilograms of water. Method: Wash the beans, dry the surface moisture and put them into a vat. First, pickle them with 10 kilograms of salt. Pour the vat twice a day. Take them out after 5-7 days. Pour out the waste brine and bundle the beans into the vat. Then use 5 kilograms of boiling water to dissolve 10 kilograms of salt. After cooling, pour it into a tank with beans. Use stones to compact the beans. They can be eaten after 30 days.

5. Pickled eggplant

Ingredients: 100 kilograms of tender eggplant, 5 kilograms of salt. Method: Poke small holes in the eggplant in the jar, sprinkle salt in layers, put more salt in the last layer, and sprinkle a small amount of salt water. After 3 days, drink it once a day for 3 consecutive days. It can be eaten after 15 days.

6. Pickled tomatoes

Ingredients: 100 kilograms of tomatoes, 4 kilograms of salt, 20 kilograms of soy sauce, 2 kilograms of ginger, 1 kilogram of garlic, 0.1 kilogram of MSG, appropriate amount of aniseed. Method: Wash the tomatoes, cut them into triangular eggplant pieces, and put them into boiled and cooled salt water together with other ingredients. They can be eaten after 20 days.

7. Pickled celery

Ingredients: 100 kilograms of celery, 20 kilograms of salt, and a little pepper. Method: Remove leaves and roots from celery, wash and dry briefly. Add salt and Sichuan peppercorns to a jar, add boiling water, add celery after cooling, and marinate for 10 days before eating.

8. Pickled toon

Ingredients: 100 kilograms of toon, 15 kilograms of salt. Method: Wash and dry the Chinese toon, mix well with a small amount of salt and put it into the jar, one layer of Chinese toon and one layer of salt, compact it with stones, pour the jar once every 2 days, and finally seal it.

9. Ingredients for pickled coriander: 100 kilograms of coriander, 10 kilograms of salt, and appropriate amount of pepper. Method: Remove the yellow leaves and roots from the coriander, wash and dry briefly. Put the salt and peppercorns into the tank, use 10 kilograms of boiling water to dissolve the salt, cool it, immerse the coriander in the salt water, compact it, and eat it after 15 days.

10. Pickled lotus root

Ingredients: 100 kilograms of lotus root, 20 kilograms of salt, 2 kilograms of ginger, 0.5 kilogram of star anise, 50 kilograms of cold boiled water. Method: Peel the lotus root and cut it into slices, put it into a salt water tank, pour the tank once a day, and marinate for 4-5 days. Finally, pour out the salt water, mix in various ingredients, and add a small amount of soy sauce. It can be eaten after 4 to 5 days.