Cilantro is very delicious as a pickled vegetable, especially people in Hubei prefer pickled coriander. Let’s talk about the steps for pickling vegetables so you know how easy and delicious the dissection can be.

Pickled coriander practice, how to pickle coriander, easy to eat

First, how to make pickled coriander

The longer the parsley, the more color you will get The more it is, the softer the flavor will be. And the sauce is quick, colorful and green, and the harmful substances produced during the pickling process are also minimal.

The method of pickling coriander is very simple. After removing the old stems of fresh parsley, wash the controls and cut into 1.5 to 2 cm portions and sprinkle generously with salt. After marinating for 2 hours, rinse off the excess salt with cool white or pure water, then add a little less to eat.

Secondly, picking and choosing goodies can save you a long time

While bursting is easy and fast, it is more suitable now, if you want pickled cilantro, you can save the following Halogenation method.

Ingredients: 750 grams of fresh pickled coriander, amount of salt.

Practice steps:

1. Wash the coriander and then put it in a cool and ventilated place. After drying the surface, mix water, mix salt, load an oil-free and water-free clean container, and compact the layer.

2. After the coriander is finished, sprinkle a layer of salt on the surface of the coriander. The airtight container can be sealed for about 7 days before you can eat it.

The picking method of pickled coriander is actually so simple, because parsley itself has a special taste, so we only use salt to pick it up, which is very delicious, and then add seasonings, which will only destroy the original natural aroma of coriander .

Of course, everyone in the world has different needs. Let me introduce the pickling method of adding seasonings.

Three, other pickled coriander methods

Ingredients: 2 kilograms of fresh pickled coriander, 1 kilogram of green onions, 100 grams of pepper surface, 50 grams of salt, 100 grams of garlic, 50 grams of ginger Gram, taste.

Practice steps:

1. Cut the onions in half in the middle, clean the onions, and cut them in half from the middle. After cutting, place it in a clean pot.

2. Mix 50 grams of salt in the basin, add parsley and onions, marinate for 5 to 6 hours, pick up the water twice, and then open.

3. Add the pepper to the boiling water, watch the ginger and garlic enter the end, and then put the pepper, ginger, ginger, ginger, crazy and appropriate flavor to make pickles.

4. Put the parsley and onion dry water into the basin, pour the adjusted foam, fill the manda, and seal it for seven days to pick up the hours.

Additional Note:

When choosing pickled parsley, you can’t go wrong, because parsley root also has high nutritional value and richer fragrance. However, parsley root is more difficult to clean, so care must be taken when washing the spice root.