There are many side dishes that can be pickled at home. Breakfast with porridge or steamed bread saves time. Although eating too much pickles is not good for people's health, they will still cook some for convenience every once in a while, and the favorite food is dried radish. Some points to pay attention to when making pickles at home

1. Don't pickle too much at one time, it is very easy to deteriorate if you can't finish it in a short time. Now the temperature is rising, which not only wastes ingredients, but also easily causes food safety problems and harms health.

2. It is best to choose glassware or pottery jar with good sealing for pickles, but generally, the capacity of pottery jar is too large to pickle a small amount of vegetables.

The pickles should be boiled in boiling water for 1 minutes first, and then sterilized thoroughly. Then dry it naturally. Don't wipe it with a rag or kitchen paper. Boiling water is for disinfection. If you wipe it again, there will undoubtedly be bacteria and vitamins. It is easy to lead to mildew and deterioration of pickles.

3. The preserved temperature of pickles should be about 5 to 1 degrees, and the container should be isolated from air. Without air, microorganisms cannot reproduce. The pickled vegetables are stored in the refrigerator. Every time you eat them, take a clean chopsticks without water and oil, and take out as many as you eat. The rest will continue to be stored in the refrigerator.

4. The amount of salt should be slightly more. The higher the salt content, the longer the storage time. However, taking too much salt will cause a burden on the cardiovascular system, so add more salt appropriately, not too much. What are the small pickles at home?

pickled dried radish

ingredients: 3g dried radish, 7 tablespoons light soy sauce, 4 tablespoons white sugar, 3 tablespoons pepper powder, 2 tablespoons allspice powder, 3 tablespoons Chili powder, 2 tablespoons white wine and 3 tablespoons salt.

Practice: 1. Rinse the dried radish with clear water, soak it for 2 minutes first, add 2 spoonfuls of salt in water for sterilization, then soak it for 3 minutes, and finally pour off the water and rinse off the salt.

2. put it on the grate to drain the water. I wash it at night and dry it overnight.

3. Cut into small pieces evenly, and put all the seasonings into a bowl and stir well.

4. Pour into the cut dried radish and grab it evenly with gloves.

5. Add white wine and mix well, the smell of the wine will evaporate, and it can not only sterilize, but also prolong the storage time.

6. Boil the glass container in boiling water for 1 minutes, dry it naturally, and put the mixed dried radish into a glass jar with a lid without water or oil.

7. The refrigerator is sealed and preserved, which is crisp and delicious, very delicious.

Although pickles are appetizing, it is better to eat less. In particular, don't eat pickled vegetables that have just been marinated for 3-7 days. This time is the time when the nitrite content in pickled vegetables is the highest, and then it will gradually fall back, and it will be reduced to a safe range after one month.

that's my opinion on "what are the small pickles at home?" , and the answers to questions and solutions that need to be paid attention to when pickling.

I'm Jessica's gourmet every moment. I'm a food blogger who loves sharing and baking. I share the cooking methods and cooking skills in the headlines every day. I like my original works. Remember to like them, forward them and pay attention to them. You will see my relevant answers in the field of food at the first time. Your support is my greatest creative motivation. Thank you for reading!