To pickle sour beans at home in summer, you need to prepare two kilograms of fresh and tender beans, appropriate amount of edible salt, white wine, red pepper, ginger and garlic beans, a pickle jar and appropriate amount of water.

2. Processing materials

Yesterday, before pickling the sour beans, we should treat the prepared fresh long beans, remove the long beans with wormholes and scars, divide the other beans into about 20 small beans, then tie them up with cotton thread, then put them in a pot to boil, blanch the big ones in boiling water, take them out for 20 minutes and drain them. Wash ginger and cut into shredded ginger. Peel garlic and cut into garlic slices for later use.

3. Pickling step

Put the boiled beans directly into the pickle jar and compact them by hand. Then put the prepared shredded ginger and garlic slices into a vat, add a proper amount of white wine, and then pour in purified water and edible salt. Press a heavy object on the jar to prevent the beans from floating. Then seal the bottle mouth and inject some water into its outer edge. Marinate the jar in a cool environment, and after 5 to 7 days, the sour beans can be marinated.

4. How to eat

Pickled sour beans can be directly cut into small pieces, mixed with sesame oil as a cold dish, or washed and cut into small pieces and fried with diced meat. Pickled beans should be eaten at the same time. After each takeaway, if you can't finish it, you can't put it back in the pickle jar, otherwise it will affect other sour beans in the jar and make them deteriorate.