The method for pickling small bamboo shoots is as follows:

Materials/tools: bamboo shoots, glass jar, mountain spring water, edible salt, and chili pepper.

1. Choose the tender ones and peel off all the outer skin of the bamboo shoots, leaving the most tender part of the bamboo shoots.

2. Prepare a glass jar and rinse the glass jar several times. If there is oil in it, put some dish soap and wash it several times to ensure that there is no oil in the jar.

3. After cleaning the glass jar, put it aside and let the water inside dry. Next we have to cut the prepared bamboo shoots into small pieces.

4. Rinse the cut bamboo shoots, set them aside to dry, and then add all the bamboo shoots to the prepared glass jar.

5. Finally, add enough mountain spring water to the glass jar, add edible salt and chili pepper, and cover it with a lid. Then add a circle of water to the outer ring of the lid to seal and marinate the bamboo shoots. That's it. In hot weather like summer, it can be marinated for about 20 days.