The method of making pickled vegetables with lentil beans is:

Wash the beans to dry the surface moisture, put them in a basin and add salt, then knead the beans with salt into emerald green, put them in a jar and pour water, and you can eat them after about a week.

The specific method of making pickles with lentil horn is:

Find a pickle jar or a sealed glassware, wash it and make sure it is oil-free and dry.

fresh lentil horns are torn off the old tendons, washed and dried.

prepare a large clean basin, put the dried lentil horns in it, then add salt (it would be better if you can buy special salt for pickling), follow the salt of 5g cowpea: 25g, and then knead the lentil horns with salt until they turn emerald green.

Put all the turquoise lentil horns together with salt into the pickle jar, and then pour cold boiled water or mineral water, preferably without lentil horns.

it will take about a week, but it won't be particularly sour, because the first batch of salt is usually enough, so you can continue to marinate, and you can also marinate with peppers, cucumbers and radishes.