Pickled vegetable dumplings are a kind of food that many people like very much. For friends who like to eat pickled vegetables, they must be indispensable at home. They are very good with rice. Let’s take a look at pickled vegetable dumplings. How is it marinated?

How to pickle pickled vegetable dumplings

1. First wash the raw spicy vegetable dumplings, then find a small jar (jar) and put the washed raw spicy vegetable dumplings in it.

2. Put the Sichuan peppercorns and aniseed in a basin, then boil a pot of boiling water, pour the boiling water into the basin containing the Sichuan peppercorns and aniseed, boil the Sichuan peppercorns, cover the basin with a lid, and let it sit. About half an hour.

3. Then pour the brewed pepper water into the jar containing the raw and spicy vegetable dumplings, then sprinkle with salt, wait for the water to cool down and find something to cover it to avoid dust, and then leave the remaining All you have to do is wait. Basically, you can eat it after two or three months, and the longer the time, the better it tastes. Undercooked pickles are more likely to cause poisoning. Pickles contain carcinogens and extremely high levels of deadly bacteria. Long-term consumption can cause many harms to your health.

How long should pickles be marinated

Pickles contain nitrite, which makes pickles prohibitive to many people. Within the first 2 days of pickling, the nitrite content of pickle dumplings is not high, but the nitrite content reaches its peak on days 3-8. After the 9th day, the content begins to decrease, and basically disappears after 20 days. Therefore, the short pickling time of pickled vegetable dumplings is generally within 2 days, and the long pickled pickled vegetable dumplings can be eaten after a month

How much salt should be put in pickled pickled vegetable dumplings

Pickled pickled vegetable dumplings The basic standard for the amount of salt used is that the maximum amount of salt used cannot exceed 25% of the weight of vegetables (for example, when pickling 100 kilograms of vegetables, the maximum amount of salt used cannot exceed 25 kilograms); the minimum amount of salt used cannot be less than 10% of the weight of vegetables (except for quick pickles) .

What is the specialty of pickle dumplings?

It comes from the Northeast.

Pickled vegetable dumplings are a common food on the dining table of Northeastern people. They are pickled with vegetables, salt, water, soy sauce and other seasonings. They taste salty and can be eaten raw or used for stir-fry. Most of the pickle dumplings are pickled by the residents themselves, which has a unique Northeastern flavor. Because of its low production cost and simple pickling method, many Northeastern families will make it a home-cooked dish.