1. Ingredients: 5 pounds of buckwheat, 1 pound of sugar, half a pound of salt, and 2 pounds of vinegar.

2. Preparation method: Clean the buckwheat heads, soak them in salt water for 7 days, remove them and dry them, then put them into a container (or small jar) with other ingredients and seal them. It will be marinated after 20 days. The buckwheat heads pickled in this way taste sweet but sour, crisp and tender without residue.

3. There are many pickled flavors, such as salty buckwheat head, sweet and sour buckwheat head, general pickled buckwheat head, fermented buckwheat head, sweet buckwheat head, etc. Some pickling methods require a longer time, such as general pickling of buckwheat heads and buckwheat heads, the time required ranges from 45 days to two months.

4. Method: Wash the buckwheat heads, remove the head, tail and outer membrane, add a little salt (excluding the amount), mix well, marinate for about 30 minutes, then drain and set aside.

5. Take a small pot, add water and bring to a boil. Add salt and fine sugar and stir to dissolve. After cooling, add white vinegar and mix well.

6. Take a glass bottle, add the buckwheat heads from step 1, then pour the vinegar from step 2 into the marinade, and seal the lid for about 3 months.