We will find that outside the sale of pickles, no matter how long it is not bad, but their own home every day pickles quickly can be bad, outside the sale of pickles first because of salt put more, in addition to the method with the right, which does not exclude the possibility that there may be preservatives, so we can make their own home at home at any time to pickle at any time to eat, do not put too long, and in addition to learn the right way! The method of pickles.

Homemade pickles

Materials

350 grams of carrots, 250 grams of young cowpeas, 250 grams of bell peppers (three kinds of vegetables for a day's worth of drying weight), 160 grams of salt, a handful of bell peppers, anise, four, four pieces of leaves

Practice

1, carrots, young cowpeas, bell peppers, washed and controlled by drying, spread on the cover curtains and placed in the sun! Dry them in the sun for one day

2. Put salt, pepper, star anise and sesame leaves into a pot, add about 1700 ml of water and boil, then cool thoroughly

3. Remove the roots and tips of the wilted vegetables, put them into the cooled brine and let them stand for one day

4. The vegetables that have been pickled for one day are softened and shrunken in size, then put them into a small pot with no oil and no water, and put them into the chili peppers, cowpeas and finally baby carrots. The last yard into the small radish, then pour the brine, sealed with plastic wrap, into the refrigerator between the cold, 20 days after the removal of food.

Pickled mustard greens

Materials

600-700g mustard greens

50g salt

500+/- rice water

(or 1 tbsp rice flour mixed with 500+/- water)

Methods

1) Wash the mustard greens and drain them well. bottom of the sun until slightly dry (or omit)

2)Coat the mustard greens well with salt, put them in a large dish and cover them well, and pickle them overnight

3)Prepare a deep container, transfer the pickled mustard greens into the container and fill it with rice-washing water or sticky rice flour water

4)Then press it with a heavy weight and cover it with the lid, put it in the shade, and leave it in a cool place for about 10-14 days until the mustard greens become acidic and yellow and become Some transparent, it is ready

Tips

**General pickles are made with rice water, but in order to make it more convenient, you can use sticky rice flour and water mixed into rice water instead

**Must be added to the rice water (or sticky rice flour water), the starch in the water through the fermentation of the acid

**How much rice water do you need? Just enough to submerge the mustard greens

**The pickles need to be pressed down with a heavy object so that the mustard greens can be pickled thoroughly