Ingredients: fresh Shirley red, salt

Steps:

1. Wash and dry the harvested sherry red 1 day, put it in a cool and ventilated place for 4-5 days, and turn the vegetables up and down once a day to prevent the vegetables from deteriorating due to heat.

2. After the snow red is dried to yellow-green, put it into a pickle jar and pickle it with 3 kg of salt per 100 kg of fresh vegetables. When pickling, arrange the vegetables layer by layer, remove the salt, and step on the vegetables once in each row until the juice comes out. If there is not much vegetable juice, you can step on it again the next day until the juice comes out.

3. When the salted water bubbles and Shirley red is fully pickled, take out Shirley red and continue to dry it until it is dehydrated, and the dried Shirley red berries are ready.