5000 grams of fresh cucumber, 400 grams of crude salt and 700 grams of sweet noodle sauce.

Wash the melon, drain the water, cut it into two pieces (or don't cut it), thicken the salt, mix well and compact it, and press it with clean big stones on the surface. After pickling for 3-4 days, take out the cucumber and drain the salt water; Wash and dry the salting tank, pour in the drained cucumber and add the sweet noodle sauce, mix well, cover the lid and make it 10 day.

3. lettuce in sauce

3000g of plump and tender lettuce, 50g of salt, and 0/50g of bean paste/kloc-.

Peel the lettuce and wash it; Put in a small jar with clean poison, pickling with salt, and drying in the sun; Spread bean paste on lettuce and put it back in a small jar. After 3-4 days, it can be eaten.

Spread the bean paste on the lettuce evenly to avoid the inconsistent taste of the sauce; If a large amount of sauce is made, you can pick off the douban residue and dry it in the sun, and store it in a jar, which will last for a long time. This dish is delicious and fragrant, which can be compared with Sichuan mustard tuber.

4. Sour cabbage

5000 grams of Chinese cabbage, pepper 100 grams, 500 grams of salt, 250 grams of ginger, and rice vinegar 1000 grams. Wash the cabbage, remove the old leaves, cut into strips, air-dry until half-dry, put it in the jar, add seasoning and mix well, and marinate for about 2 days.

Step 5 soak spicy tomato strips

2,000g of medium-sized fresh eggplant, 2,000g of old brine, 20g of brown sugar, 50g of dried red pepper 1 00g, 50g of salt, 5g of white wine1each, and a spice bag1each. Remove the pedicle of eggplant (leave 1 cm without cutting), mix all kinds of seasonings and put them into the jar, put eggplant and spice bags, clamp them tightly with bamboo clips, cover them, fill the jar with water, and soak for about 15 days.

6.assorted pickles

250g of cabbage, garlic moss, onion, green bamboo shoots, cucumber, bright red pepper, radish, lentils, tender ginger and garlic, 0/00g of dried pepper, 0/00g of pepper, 0/00g of ginger and 0/50g of salt.

Disinfect and clean the pickle jar and dry the water with a clean cloth. 2 kg of cold boiled water is poured into the jar, and salt, dried pepper, pepper, ginger, brown sugar and white wine are added to make pickle water. Wash and dry all kinds of vegetables to be soaked, put them in the jar, cover them, add water to the edge of the jar, and always check that the edge of the jar can not be short of water, so that it can be soaked for 7- 10 days.

7. soak ginger

5000g of foreign ginger, 0/000g of salt/kloc-,500g of pepper, 0/00g of spiced powder/kloc-,80g of dried tangerine peel, 9g of pepper and 5 slices of ginger.

Prepare a pickle jar, wash it inside and outside, and dry it with a dry cloth; Peel, clean, slice, sun-dry, mix well with the above seasonings, put in an jar, seal and pickle 1 month.

8. sweet and sour cucumber

5000 grams of tender cucumber, 250 grams of sugar, 250 grams of salt and 20 grams of vinegar.

Cleaning cucumber, cutting, removing seeds, air-drying to half-dry, soaking in the solution made of white sugar, vinegar and salt, and sealing for 15 days.

9. soak radish strips

Fresh and tender white radish1000g, cold salt boiled water1000g, white wine100g, 30g of dried pepper, 8g of sugar, 25g of salt and 3g of pepper.

Remove the top whiskers from radish, wash and dry, then cut into appropriate strips, and put them outdoors to dry until they are weak; Mix dried pepper, sugar, pepper, salt, white wine and white radish strips, put them into the jar, and pour in salt water. After sealing the altar with water for 5 days, it can be eaten.

10. Soak in jambalaya

Chinese cabbage, garlic cloves, Zizania latifolia, garlic bolts, bitter gourd, lentils, onion, moss, radish, cabbage, green bamboo shoots, cucumber, tender ginger shoots, bright red pepper * * * 2800g, dried pepper100g, pepper 120.

Wash the pickle jar and wipe off the water with a clean cloth. 2 kg of cold boiled water is poured into the jar, and salt, dried pepper, pepper, ginger, brown sugar, white wine, etc. are added to form soaking water; Wash all kinds of vegetables to be soaked, dry them and put them in the jar; Cover the altar well, add water to the edge of the altar, and check it frequently to avoid water shortage in the edge of the altar. Soak in this way for 7- 10 days, and you can eat it.

1 1. Pickled green beans

2000 grams of fresh green beans, 0/20 grams of salt/kloc-,40 grams of garlic, 40 grams of dried peppers, 20 grams of white wine and 40 grams of ginger.

Dissolve the salt with cold boiled water, and soak peeled garlic cloves, dried peppers and ginger in salt water 1 month; Wash the string beans, dry the water on the surface, pour the pickle water into the jar, add the beans, clamp the vegetables with bamboo pieces and press the stones. Cover the altar and add the water along the altar, and soak for 10 day.

12. Pickled sweet and sour garlic

Fresh garlic 5000 grams. Salt1000g, sugar1000g, cold boiled water1000g, and vinegar 500g.

Cut off the fibrous roots of garlic, leave 2-3 cm long garlic stalks, peel them dry, clean them and put them into the tank. Add 250 grams of salt to every 5000 grams of garlic, marinate 1 day, and turn the jar three times in the middle; Then add water to remove the spicy taste, and change the water 1 time every day for 4 consecutive days. Then take out the garlic, drain the water, add salt (750g), white sugar (1000g) and cold boiled water (1000g) to every 5,000g of garlic, mix, then marinate in a jar and put in a cool place; 15 days or so. Generally, add 10% vinegar for soaking 5 days before eating. Sweet and sour.

13. Odd shredded radish

4000 grams of radish, 4 grams of salt, 80 grams of pepper, 5 grams of fennel, 300 grams of ginger and pepper.

Cleaning radish, air drying, shredding, boiling salt, pepper, fennel, ginger, pepper, etc. in boiling water for 30 minutes, removing impurities, cooling, putting in a jar with shredded radish, and sealing for 7 days; A small amount of soy sauce and vinegar can be added when eating. If it is stored for a long time, it is necessary to control the moisture and seal it.

14. spiced dried radish

White radish 10000 g, crude salt 1000 g, pepper and aniseed.

Remove the roots and shave the top of the radish, cut it, put it into a clean jar, thicken the salt and clear water, and the water will flood the radish surface, and pickle it for 1 month to get the pickled radish; Cut radish into thick strips and air dry; Skim the marinade of pickled radish from the dirt and floating foam, gently pour it into a large pot, (don't pour out the residue at the bottom of the tank) add pepper aniseed, boil until the marinade turns red, leave the fire and let it cool; Put the radish into the jar again, pour in the marinade and stir well. After 2 days, the dried radish will be soft. If it is too dry, marinade can be added to make the radish dry and wet. The dried radish strips should be turned from time to time to avoid being affected by the cover.

15. Peanut in soy sauce

500g of fresh peanuts and 250g of high-quality soy sauce.

Clean peanuts, fry them in a pot, peel them and put them in a large glass bottle; Boil the soy sauce in a pot, let it cool and pour it into peanuts. The soy sauce should be soaked in peanuts, and then covered and soaked for about 7 days. This dish should not be stored for a long time, and it is suitable for frequent soaking and eating.

16. Pickled spiced peppers

Pepper10000g, salt1000g, spiced powder100g.

Wash the pepper, dry it in the sun, add seasoning and mix well, then put it in a jar and seal it. /kloc-can be eaten after 0/5 days.

17. Red and spicy kohlrabi

5000g of salted kohlrabi, 50g of salt, 500g of soy sauce, and 0/00g of chili powder/kloc.

Wash salted kohlrabi, cut it into non-dispersible slices, put it in a jar, soak it in soy sauce for 2-3 days, and take it out; Put the turnip slices, sprinkle with Chili powder and fine salt, and stew in a container for 5 days.

18. Pickled hot and sour dried radish

5000 grams of white radish, 30 grams of Chili powder, 800 grams of vinegar, 200 grams of white sugar, salt 175 grams, sesame oil 100 grams, pepper, aniseed 10 grams, monosodium glutamate and 2000 grams of water.

First, the radish is washed selectively, then processed into strips with a length of 3 cm, a width of 0.5 m and a thickness of 0.5 m, and dried until it is 80% dry. Heat sesame oil, add Chili powder, fry until slightly Huang Shi, and pour into dried radish. Boil salt, sugar, pepper and aniseed in a pot with water, add monosodium glutamate, let it cool, pour it into a jar, mix it with dried radish, and turn it once a day for about 15 days to get the finished product, which is required to be red and yellow. The texture is crisp and the taste is hot and sour.

19. Pickled Korean spicy cabbage

Chinese cabbage, dried red pepper powder, garlic, fresh ginger, refined salt, apples, Pak Lei, fresh fish and beef soup.

Remove the old leaves and yellow leaves from the cabbage, rinse it clean, soak it in proper amount of salt water for 2 days, take it out and drain it; Peel and stalk garlic, wash and cut into minced garlic. Wash and chop apples and Pak Lei. Clean and chop fresh fish, add dried Chili powder and paste with beef soup for later use; Spread the cabbage evenly with the prepared seasoning, and then put it in a clean jar. Bury the cylinder in the ground, pad it with grass around it, leave 20% out of the ground, then seal it, cover it tightly with grass, keep it at about 4 degrees, and eat it after 15-20 days.

20. pickled leeks

Leek flower10000g, salt 400g, ginger 200g, pepper 50g, cooking wine 50g and pepper 20g.

Chop leek flower with ginger and pepper, add salt, pepper and cooking wine, and seal in jar. It will take 30 days. Salty, fragrant, fresh and spicy.

2 1. pickled garlic

3000 grams of fresh garlic, sugar 1200 grams and 70 grams of salt.

Peel the garlic and put it into a clean small jar. When stacking, sprinkle a layer of salt on each layer of garlic and 3000g (50g) of salt. Finally, pour (100g) clean water on it, soak it in 12 water, and then soak it in clean water to submerge the garlic noodles. It is necessary to change the water once every three days for continuous days to remove the spicy taste of garlic; Take garlic out and put it in a clean basin, sprinkle with white sugar, rub the sugar evenly on the garlic by hand, then put the garlic into the jar, and sprinkle a layer of white sugar every other room to finish the sugar; Boil with water (300g) and salt on fire, cool and slowly pour into the jar, then seal the jar mouth with two layers of gauze, tighten it with string, and leave it in the cool place for about 50 days. 　

22. soak tender ginger

Tender ginger10000g, 3000g of cold boiled water and 2000g of salt.

Peel the tender ginger, wash and dry it, and put it in a pickle jar; Add the cold boiled water and salt into the jar, cover it, and fill the jar mouth listening tank with cold water, 10 days later.

23. soak spiced cucumber

5000g of fresh cucumber, 0/500g of cold boiled water/kloc-,0/00g of dried red pepper/kloc-,250g of salt, 50g of white wine, 50g of spiced powder and 20g of soy sauce.

Cleaning cucumber, soaking in 25% salt water for 2 hours, taking out and draining; Put cold boiled water, salt, white wine, red pepper, allspice powder and soy sauce into the jar, then put cucumber into it, cover the jar and seal it, and soak it for 10 day.

24. Laba garlic

3000 grams of garlic head, vinegar 1500 grams, 860 grams of sugar.

Use a clean container, preferably boiled water for disinfection, as a container for soaking Laba garlic; Choose garlic, peel it, wash it, dry it, soak it in vinegar first, then add white sugar, mix well, place it at 10-15, and soak it for 10 day.

This pickled garlic is brewed in rural areas more than on the eighth day of the twelfth lunar month. Because the temperature of soaking silk is very suitable this season, it is called Laba garlic. The proportion of vinegar and sugar can be changed appropriately, but it cannot be changed too much. The finished garlic is light green, sweet, sour and spicy, and very delicious.

25. Sichuan pickled peppers

3000 grams of sharp red pepper, 560 grams of crude salt, alum 120 grams, cold water 1800 grams.

First, put the crude and alum into a small jar, add cold boiled water and stir until the crude salt and alum are dissolved for later use; Pick and clean the pest-free red pepper, dry it, remove the stalks and pedicels, and then poke two small holes on both sides of the pepper with pointed bamboo sticks to facilitate the pepper to taste. Then put the pepper into the salt tank, compact it with stones and cover it tightly.

After pickling for half a month, turn over the jar and check once, skim off the foam on the floating surface, and pay attention to picking out the moldy and rotten peppers, then compact them and cover them tightly. Marinate for 6 months and serve. More than 3 can be eaten.

It is extremely important to read 1 time after half a month, otherwise individual rotten and moldy peppers will cause the whole jar to suffer. This is one of the important reasons for the unsuccessful pickled peppers. The jar with pickled peppers should be placed in a cool place to prevent exposure and cause bad jars; When eating pickled peppers, take peppers from the jar and avoid being contaminated with oil stars to prevent pickled peppers from deteriorating.

26. Sweet and sour garlic shoots

3000 grams of fresh garlic shoots, 0/50 grams of sugar/kloc-,85 grams of vinegar and 75 grams of salt.

First, the garlic shoots are carefully selected, cut into 3 cm long sections, blanched with boiling water to remove the spicy taste, fished out and dried to remove the surface moisture; Take a clean jar, put it in garlic shoots, then add sugar, vinegar and salt, and add water appropriately so that the water does not pass through garlic shoots. Soak in this way 1 day, and you can eat it. Sweet and sour, tender and crisp. At first, the taste was slightly worse. After 7 days, the taste was strong and slightly salty, and the flavor was greatly increased.

27. soak beans

5000 grams of fresh beans. Salt 400g, fresh ginger and garlic100g, pepper and aniseed15g, white wine 50g and sugar 50g.

Soak salt, garlic, ginger, pepper, aniseed and white sugar in cold boiled water for 20 days; Wash and drain the beans after tendon removal, put them into the soup, add Chinese liquor at the same time, and seal the jar mouth for 10 day to get the finished product.

28. Cucumber with Chili sauce

8000 grams of pickled cucumber, 80 grams of dried pepper, 30 grams of sugar and 4000 grams of flour paste.

Wash the pickled cucumber with clear water, cut it into 3 cm thick square pieces, soak it in water 1 hour, change the water twice, take it out and dry it, put it in a cloth bag and soak it in the flour paste, turning it over 2-3 times a day; After 6-7 days of sauce, open the bag and pour out the cucumber slices, control the salty juice to dry, and mix in the dried shredded pepper and white sugar. After 3 days, the skin of the cucumber slices is dry and bright.

Attention should be paid to the cleanliness of the inside and outside of the bag, especially the surface of the bag should not be stained with dirt and brought into the cylinder; When cucumber slices are mixed with pepper and sugar, you must pay attention to mixing them evenly. If they are uneven, the taste of the vegetables will not be good and the quality will be affected. The finished dish is light red in color, sweet, spicy and delicious.

29. Pickled tomatoes

2000 grams of tomatoes, salt 1000 grams.

Blanch the red tomatoes with boiling water, peel them, cool them, put them in a jar, cover them with a layer of salt, and store them for 7 days (during this period, bubbles appear on the fermentation day, which is normal, not bad); Then just seal the cover with a piece of paper and put it in a cool and ventilated place (don't freeze it in winter), so you can take it out for cooking and soup in winter; Another salting method is to preserve tomatoes in 20% salt water. The tomatoes preserved in this way are crisp and delicious. It tastes exactly the same as fresh. Stir-fry and make soup.

30. pickled sugar garlic

5000 grams of fresh garlic, 500 grams of refined salt, 0/000 grams of brown sugar/kloc, 500 grams of vinegar.

Cut the fresh garlic and soak it in clear water for 5-7 days (change the water once a day); Marinate the soaked garlic with refined salt, turn the jar once a day, marinate it until the fourth day, take it out and dry it; Sit in a pot, add 3500 grams of water, boil brown sugar and vinegar, leave the end away from the fire and cool thoroughly; Put the processed garlic into the jar, pour in clear water and marinate for 7 days before eating. Pickled sugar and garlic are fresh but not spicy, but have garlic flavor; Slightly sour and sweet, very delicious.

3 1. Spiced shredded radish

50,000 grams of green radish, carrot, laver head, heart-warming radish and coriander stalk. 50g of salt, 50g of fennel, 50g of dried tangerine peel, 50g of cinnamon, 50g of pepper and 50g of aniseed, 50g of vinegar and 20g of sugar.

Cut all kinds of radishes into filaments, cut coriander stalks into 3 cm long sections, mix the shredded radishes with salt, put them in a jar (or jar) for 2-3 days, control the moisture, and dry them to 60%. Put all kinds of seasonings into gauze bags, seal the mouth, put them into a pot, add vinegar and water1000g, and when the fragrance is boiled, simmer for10min, and then add white sugar100g after cooling completely until it is dissolved.

Pack shredded radish into the jar, press it tightly, pour in the prepared juice, paste the jar mouth with thick paper, seal it with clay, and put it at a temperature of about 5 degrees. It can be eaten after 10 days. The five flavors are strong, slightly sweet and sour, and the color is bright.