2, followed by the proportion of pickling 6 pounds of amaranth stalks, plus a handful of coarse salt, 1 two, mix well with your hands after the lid, cover, pickle for 12 hours, after draining the water, and then put into a ceramic tank, the mouth of the tank with a number of layers of fine gauze or cotton white cloth, fine rope bundled.
3, finally after 3-4 days, uncover the cloth, see whether it appears more green than the original amaranth stalks appear white flowers. In the middle of the foam becomes more rise, belong to the normal phenomenon. You can leave it alone. Put 3 taels of coarse salt and pour cold water into it until the amaranth stalks are submerged, without stirring, sprinkle a little salt on top, and seal it according to the original sealing method. Wet the cloth every time you open it. This way pickled amaranth stalks can be stored for a long time.