Homemade pickles can be eaten on the 7th day.

Generally pickles, about 7 days has been pickled. Homemade pickles also depends on the process of pickling pickles, most places are using raw vegetables for drying and then pickling, some places will first hot cooked vegetables before pickling, hot cooked pickling than raw vegetables pickling time is shorter.

Secondly, it also depends on the amount of salt used to pickle the vegetables, if the amount of salt is sufficient, the vegetables are heavily dehydrated and the pickling time can be shortened.

Notes on pickled pickles:

1, pickled in large quantities and preserved for a long time, generally pickled in a jar. Pickled semi-dry pickles, such as spicy dried radish, dachshund, etc., the general application of altar pickling, because the altar belly small mouth, easy to seal. Pickling a very small number of short-term pickles, can also be used in small pots, covered bowls, etc..

2, pickles of raw materials, must meet the two basic standards: one is fresh, no bacterial infection, in line with health requirements; the second is that varieties must be on the road, not any vegetables are suitable for pickles.

3, the temperature of the pickles generally can not exceed 20 ℃, otherwise the pickles are prone to rot and deterioration. In the winter should also maintain a certain temperature, generally not below -5 ℃, preferably at 2 ℃ ~ 3 ℃ is appropriate.