1. leek flower pick off debris, wash, drain water. 2. put in the cooking machine to stir. Later I found that the cooking machine to get less than satisfactory and very low efficiency, it was changed to chop with a knife, artificial faster than the machine, do not make the chive flowers like mud, so the taste is not good. 3. chive flowers into the salt, put a little more does not matter. Stir well into canning jars, tighten the lid into the refrigerator fresh layer, you can save a year color Cham green not bad. Some people like to put a bit of ginger when doing leek flowers, I think it is not necessary, leek flavor is too strong, put what have to be covered ^_^4. this cucumber girl is really small, how small, more than my finger is still thin and small. 5. pickled with salt overnight. 6. control to pickle out of the brine. 7. pickled cucumber cut into segments, I will slightly cut cut, and not finely chopped. 8. cucumber and leek flowers stirred together. 9. seal the cap The cucumber and chive flowers. Eat as you clip, the rest of the seal will always be fresh. Tips we northern people like to eat chives flower savory, eat noodles put on some, especially fragrant; shabu-shabu hot pot, to the sesame sauce, mix a little, lamb fragrant and not greasy. The first thing I did was to buy a catty of leeks at the market last week, and my dream of pickles has finally come true.

Open step-by-step reading mode

Tools and materials:

Cucumber

Chive flowers

Salt

Steps/Methods

01

1Chive flowers pick off debris, wash, drain.

02

2Put it in the cooker and chop it. Later I found that the cooking machine is not as good and inefficient, so I changed to use a knife to chop, manually faster than the machine, do not make the chive flowers like mud, so the taste is not good.

03

3Chives in the flowers into the salt, a little more is okay. Stir well into canning jars, tighten the lid into the refrigerator fresh layer, you can save a year color Cham green not bad. Some people like to put some ginger when doing leek flower, I think it is not necessary, the flavor of leek is too strong, put what have to be covered ^_^

04

4 this cucumber girl is really small, how small, more than my fingers are still thin and small.

05

5 Pickle it overnight with salt.

06

6Control the brine from pickling.

07

7Pickled cucumber cut into segments, I just roughly chopped chopped, not finely chopped.

08

8 Stir the cucumber and chive blossoms together.

09

9Seal the lid and put it in the fridge for a day before serving. Clip as you go and the rest will always be fresh when sealed.

Special tips

We in the north like to eat leek flowers savory, eat noodles put on some, especially fragrant; shabu-shabu hot pot, to the sesame sauce mix a little bit, lamb flavorful and not greasy.