Material selection and treatment: it is better to choose Potatoes with more than two rings, which are not rotten and free from insect bites. In addition, because Potatoes are prone to pesticide residues and lettuce worms, they must be carefully cleaned before pickling and soaked in salt water for 30 minutes. Then, take out the Potatoes, rinse them, drain the water and then pickle them.
Pickling Potatoes Method 1
Ingredients: Potatoes 10 kg, 9 kg of 24-degree brine.
Practice: put the processed Potatoes in salt water and soak for 4 ~ 6 days. Then measure the concentration of salt water. If the concentration is lower than 24 degrees, you need to add an appropriate amount of salt. Then continue to marinate for 5 days to get the finished product.
How to pickle Potatoes in the family?
Pickled Potatoes Method 2
Raw materials: Potatoes 10 kg, salt 0.8 kg.
Practice: add 70% of spare salt to a proper amount of water, boil and cool, soak in the treated Potatoes for 4 ~ 6 days, then add the rest salt, and continue soaking for 5 days to get the finished product, which can be eaten directly.
If you like sweet and sour taste, you can add a proper amount of sweet and sour water to boil and cool, and then soak the finished product in 10 day, which will become a unique sweet and sour Potatoes. Specific practices are as follows:
Ingredients: salted Potatoes 10 kg, 4 kg of sugar and 20 kg of vinegar.
Practice: soak the salted Potatoes in clear water for 4 hours, take them out and put them in baskets, drain them for 4-5 hours, and then put them in a jar. After entering the vat, pour the boiled and cooled sweet and sour juice into the vegetable vat for soaking. The cylinder is poured once a day, and the finished product is obtained after dipping 10 days.