Every year in the fall, that is, around the Mid-Autumn Festival, I will prepare to pickle part of the pickles and save them for the winter time or eat them in the morning when I drink porridge, so I'll give you the answer to the question of how to make homemade pickled pickles.

Materials

Soy sauce moderate amount of peppercorns, spices, sesame leaves, cinnamon, chili pepper moderate amount of garlic slices, ginger slices, white wine moderate amount of a variety of vegetables that need to be pickled I usually pickled cucumber, ground spirit, radish, ginger, etc.

Production process

1, need to pickle a variety of vegetables washed, cut strips or pieces mixed with salt, pickle for half a day, out of the water, sunshine to the vegetables wilt. Sun vegetables about 2 days or so, the best sunny days with windy days;

2, the soy sauce, peppercorns, sesame leaves, spices, cinnamon, chili pepper together on the fire boil, cool;

3, glass jars ahead of time, wash, boiling water hot, dry, sun wilted vegetables and garlic and ginger slices in the jar, pour into the cooled sauce, pour a bit of white wine, sealing, every day, shaking shaking bottles, a month or so! can eat, be sure to pickle the vegetables through.

4, pickled vegetables can be fished out and put in the refrigerator, you can also eat with clean chopsticks clip out, cut into small pieces, with porridge and steamed bread, very fragrant.

The above method of pickling small vegetables, very simple, can be done at home, is to be a little patient, need almost a month of pickling time.