Guizijing pickles are a kind of food pickled with Jerusalem artichokes, and they are also a kind of food with a good taste. Of course, there are still certain skills in making Guizi Ginger Pickles, especially in the use of auxiliary ingredients. If you can add some more suitable seasonings, then Guizi Ginger Pickles will have a unique taste. Next, I will introduce to you how to pickle Guizijing pickles!

1. How to pickle Guizijing pickles

Ingredients: Jerusalem artichoke, salt, aniseed, pepper, cloves, cinnamon, water

Marining steps:

1. Wash Jerusalem artichokes and dry them.

2. Add all the seasonings to water and boil, then let cool.

3. Place the dried Jerusalem artichokes in a crisper.

4. Pour the cooled seasoning water into the crisper.

5. Add a layer of plastic wrap first.

6. Cover the lid again, put it in a cool place, and marinate for more than a week.

7. When eating, cut the Jerusalem artichoke into thin strips, add some cooked sesame seeds, and then pour some soy sauce, vinegar and sesame oil.

2. Pickled Jerusalem artichoke with light taste

Ingredients: Jerusalem artichoke, salt, pepper, aniseed, MSG

Method:

1． Pickle Jerusalem artichoke with light taste

Ingredients: Jerusalem artichoke, salt, pepper, aniseed, MSG

Method:

1. Put Jerusalem artichoke in a container, add salt, pepper, aniseed and MSG.

2． Add enough water to cover the Jerusalem artichoke.

3. Marinate for one week and serve. Rinse with cold boiled water before eating. Note that pickled Jerusalem artichokes with light taste must be marinated in puree. Cleaned Jerusalem artichokes will turn black and have a bad taste when pickled.

3. Pickled Jerusalem artichoke with soy sauce flavor

Ingredients: Jerusalem artichoke, pepper, aniseed, sugar, salt, sweet noodle sauce, white wine, soy sauce, MSG

Method:

1. Wash the Jerusalem artichokes and put them in a container. When pickling the sauce to taste, there should be no mud.

2． Add seasonings to your own taste. Note: For pickling 2 pounds of Jerusalem artichokes, 50 grams of wine is most suitable. If you add too much, the wine smell will be too strong, and if you add too little, the pickling will not be fresh enough;

3. It is best to boil peppercorns and aniseed in salted water, let it cool and then pour it in, otherwise the Jerusalem artichoke will be easily damaged; the amount of water added should cover the Jerusalem artichoke.

4. Marinate for about a week and serve.

4. Pickling method of sweet and sour Jerusalem artichoke

Wash the Jerusalem artichoke and place it in a glass bottle, then mix vinegar and sugar in a ratio of 30 (sugar): 100 ( Vinegar) (of course you can adjust it according to your own taste), then pour the sweet and sour into the jar. The vinegar should be submerged and 3 to 5 cm higher than the Jerusalem artichoke. Marinate it for about 12 days before eating. (Note that the ambient temperature should not be too high and avoid direct sunlight)