When I was young, I knew sweet seeds. Every year around the ghost moon, adults will pick wild oily sweet seeds from the mountains and go home to pickle them or eat them raw. Due to the economic development, the mountainous area has become an industrial area, and I haven't seen the sweet seeds for a long time. Just a few days ago, my classmate found someone selling it in the vegetable market. Of course, we won't miss it, so I bought two Jin of oil plums to pickle.

Ingredients: 2 kg of oil licorice, more than a dozen slices of licorice (one yuan is enough to buy in a drugstore), salt (depending on how salty you want), and a little sugar. Sealed glass bottles and fermented bean curd bottles can be used.

Practice: Wash and dry licorice seeds, and wash licorice and glass jars for later use.

Mix licorice with salt and sugar a little, put it in a pot, layer by layer with salt, then stack it layer by layer, and tighten the lid of the pot. It will be fine in about eight days. If you want to eat early, you can cut a small mouth in the washed oil.