Method 1: Cut or shred pickled pickles and soak them in cold water. After normal soaking for 2 hours, the saltiness of pickles can be reduced by 50%. If they still feel salty, they can be soaked in hot water, so that the saltiness of pickled pickles can be reduced by 70%.

Method 2: Put the cut pickles into a bowl, pour the old vinegar and let the pickles soak in the vinegar, which can also reduce the saltiness of the pickles.

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Prevention of nitrite poisoning:

Although pickles are delicious, many people are discouraged by the nitrite carcinogen. When pickling pickles at home, as long as you master scientific methods, you can avoid producing too many nitrite carcinogens in the pickling process.

The curing time is less than 2 days or more than 20 days. Scientifically, the content of nitrite in pickles was not high within 2 days after curing, but it reached its peak on the 3rd-8th day, and began to decline after the 9th day, and basically disappeared after 20 days. Therefore, pickled pickles generally take a short time within 2 days, and long pickles should be pickled for one month before they can be eaten.

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