Pickled vegetables are pickled into pickles. Many people like to eat pickles in life. Pickled pickles are very tasty and delicious, and many people want to pickle them at home. Here are some ways to pickle vegetables into pickles.

The way of pickling Chinese cabbage into pickles 1 1, clean Chinese cabbage, drain water and dry it in the sun.

2. Spread the vegetables evenly with salt, cover them in a large container and pickle them overnight.

3. Prepare a deep container, transfer the pickled vegetables into the container and inject rice washing water.

4, sealing, pressing with a heavy object, placing in a cool place, and waiting for 10~ 14 days for the vegetables to turn sour and yellow.

There are many ways to pickle vegetables, and the method is very simple. Generally, pickled vegetables are salted with rice washing water or sticky rice flour water. As for how much rice washing water to put in, as long as the vegetables are submerged. Pickled pickles need to be pressed with heavy objects, so that vegetables can be pickled thoroughly.

Pickling pickles requires a large container. If you don't have one at home, you can buy one. Before putting the vegetables, make sure that there is no water or oil in the container. If there is something dirty, the pickled pickles will be affected.

During the curing process, pay attention to the water level in the container. If the water volume increases, you can scoop out some with a spoon to prevent overflow. Pickled pickles should be cleaned before eating. If the pickled pickles are spoiled or stale, don't eat them any more. It may be because one of the steps was wrong in the pickling process, so it can be pickled again.

Ways to pickle Chinese cabbage into pickles 2. Pickling methods of Chinese cabbage and pickles:

1, wash the vegetables, some vegetables with too much water need to wither first, such as cucumber and cabbage; There are also some vegetables that need to be copied in boiling water, such as celery;

2, directly put the right amount of salt and water, according to personal appetite, you can also add some seasonings, such as sugar, vinegar, monosodium glutamate and so on;

4, sealed and pickled, as short as a few days; More than half a month;

5, eat.

Second, the pickling of various vegetables

1, pepper and cucumber pickles

Ingredients: 2500 grams of cucumber, 500 grams of pepper, 750 grams of soy sauce, 50 grams of peanut oil, 50 grams of old wine, refined salt, ginger slices, pepper and monosodium glutamate.

Method: Wash the vegetables and dry them. Slice the pepper for later use, cut the cucumber into strips, soak it in salt for 2-3 hours, then take it out and dry it for later use.

After the peanut oil is heated, add the pepper. After the pepper turns yellow, add the soy sauce, white wine, refined salt and ginger to boil. Put it into a dry container, add monosodium glutamate and sesame oil, let it cool, then pour cucumber and pepper into the soup, preferably soaked in vegetables, and eat it the next day.

Features: fresh, crisp, fragrant, spicy and salty.

2, sauce Babao vegetables

Cucumber1000g, lotus root and beans, 800g, red beans, 400g, peanuts, chestnuts, walnuts100g, almonds100g. (The above raw materials should be pickled first, and 200g of yellow sauce should be colored in sugar.

All the above raw materials are processed into shapes with the same size, mixed together, soaked in water to get some salty taste, taken out and dried, put into a cloth bag, put yellow sauce in the jar, and stir the sugar-colored soy sauce every day/kloc-0 for 5-7 days.

When the main ingredients are pickled first, it is not advisable to add too much salt, and the time should be longer, 5-8 days. The seasoning in the tank should drown the main ingredients. If it is not enough, add cold boiled water.

Chinese cabbage is pickled into pickles. How to pickle pepper pickles?

1, how to pickle pepper pickles

Pickled pickled peppers and pickles are a kind of pickled food with peppers and vegetables. They are particularly delicious to eat, but you must learn how to pickle peppers and pickles, or you will not be able to make these delicious pickled peppers and pickles.

2. Preparation of materials for pickled peppers and pickles

You need 5 kg of pure soy sauce, or you can choose to buy it in bulk. You can buy it in some pickles shops with half a catty of salt. Other ingredients include ginger, garlic and green onions, high-alcohol liquor and a small amount of pepper and fennel. At the same time, it also needs a small amount of cooking oil, 6 kg of fresh pepper.

3, the practice of pickled peppers and pickles

Pick the peppers first, choose some intact peppers, then clean them, and then drain them for a long time before they dry. Then cut the peppers into small pieces that are one centimeter long, boil the soy sauce and cool it. Put the pepper, fennel, ginger, garlic and other ingredients into the pot with oil to fry them, cool them, add a proper amount of soy sauce, put the peppers and white wine in, and stir them. Soak the soy sauce in the peppers. Put the lid on again, so that it can play a sealing role. After a few days, you can eat the delicious pickled peppers and pickles in this jar.

A complete collection of practices of soaking ginger and pepper in Sichuan

1, Sichuan pickled ginger and pickled peppers must be prepared with a clean pickle jar. You can open the lid of the pickle jar to dry, and then carefully disinfect and dry the water inside. Prepare appropriate amount of millet pepper and fresh tender ginger, as well as appropriate amount of purified water. Besides, prepare spices such as anise cinnamon leaves and pepper, prepare appropriate amount of pickle salt, and finally prepare appropriate amount of rock sugar.

2, the prepared millet pepper should remove its pedicle and then put it in clear water for repeated cleaning. It is best to soak it in light salt water for several hours, and then control the surface moisture after taking it out. The red part of the prepared fresh ginger should also be removed, broken into pieces and washed repeatedly with clear water, and then dried for later use.

3. In a clean oil-free sewage pot, put the prepared pickle salt, stir-fry for a while, then add the prepared spices such as Chinese prickly ash, anise cinnamon and fragrant leaves, and continue to stir-fry for two minutes. Add the prepared pure water, add crystal sugar, heat and boil, and cook for about 5 minutes. At this time, you can smell the rich fragrance.

4. Cool the boiled pickle water, then pour it into the pickle jar, and then put all the processed fresh and tender ginger and millet pepper into the pickle jar. Let the pickle water soak all the millet pepper and tender ginger, and seal the jar. After ten days, the pepper and ginger inside can be soaked, and you can eat them directly after taking them out, which is especially good for porridge or next meal.