Ingredients: potato 10 kg, 9 kg of 24-degree brine.

Practice: soak the processed potatoes in salt water for 4 ~ 6 days. Then measure the concentration of brine. If the concentration is lower than 24 degrees, you need to add an appropriate amount of salt. Then continue to marinate for 5 days to get the finished product.

Pickled potatoes method 2

Ingredients: potato 10 kg, salt 0.8 kg.

Practice: add 70% spare salt into appropriate amount of water, boil and cool, soak in the treated potatoes for 4 ~ 6 days, then add the remaining salt, and continue soaking for 5 days to get the finished product which can be eaten directly.