Spring bamboo shoots are one of the seasonal vegetables in spring, which are rich in nutrients such as proteins, sugars, vitamins and minerals, and are one of the favorite ingredients. In order to extend the shelf life of spring bamboo shoots and increase the taste, people often use pickling to preserve them. There are many ways to pickle spring bamboo shoots, and the following is a common method: first, wash the spring bamboo shoots, remove the outer layer of hard skin and the head of some hard shells. Then cut the bamboo shoots into thin slices on the diagonal, put them into a container, add a small amount of salt and sugar, gently mix well, and let them stand for about half an hour. Next, blanch the marinated spring bamboo shoots in boiling water for one minute, remove and set aside to cool. Bring the water in the pot to a boil and add the appropriate amount of white vinegar and sugar, bring to a boil and pour in the cooled sliced spring bamboo shoots, bring to a boil again and turn off the heat, wait for it to cool down and then put it into an airtight container and store it in the refrigerator. In addition, there is a simple method, that is, the spring bamboo shoots cut into small sections or small pieces, blanch in salted water and then fish out, cool and put into a sealed container, add the right amount of sugar and white vinegar, and put into the refrigerator for preservation. It should be noted that in the pickling process, you should try to avoid contaminating the spring bamboo shoots, use clean utensils and gloves, and keep the container hygienic and clean, so as not to lead to poor pickling or produce harmful substances. In short, the pickling method of spring bamboo shoots is relatively simple, as long as attention to hygiene and proportion, you can keep a longer time and increase the taste, bring more choices for home cooking.