There are many ingredients that can be pickled in my hometown, such as radish, cucumber, garlic eggplant, sugar garlic, mustard, etc., as well as wild bracken, small root garlic, Laoshan Qin and other wild vegetables, which can be pickled into pickles. It is very good to send wine with natural green meals.
My mother has pickled all kinds of vegetables, such as the green leaves of green onions, the roots of coriander, pepper, cauliflower, cabbage, leek, watermelon peel and melon eggs.
How long can pickled pickles be eaten?
1, pickles that don't need to be fermented. Pickled pickles are generally leafy, and they can be pickled on the same day. Roots are basically salty in about two days, and they need to be fermented before they are delicious.
Leafy pickles can be eaten without fermentation. Wash and dry the water, add some Chili oil, garlic, sesame oil, aged vinegar, monosodium glutamate, etc. and mix them slightly to serve wine.
2. Pickled pickles that need to be fermented, such as radishes, carrots, mustard greens, cucumbers, long beans, etc., can be eaten about 20 days after pickling.
Pickled pickles have a fermentation process, as well as the process of nitrite volatilization. Nitrite 0.2 ~ 0.5 will cause poisoning reaction, and more than 3 grams will kill people.
Experts' research and demonstration show that nitrite will not be produced in the first few days of pickling, and nitrite will increase in 4 ~ 8 days of pickling, then gradually decrease, and basically disappear in about 20 days.
Therefore, it is the most scientific to eat pickled root fruits and vegetables after 20 days. In 20 days, pickled vegetables are well fermented, and toxic and carcinogenic nitrite is volatilized. Therefore, it is the most scientific and safe to eat pickled pickles after one month.
How to pickle pickles
Eat the water preserved on the same day, wring out the water, add seasoning, salt, monosodium glutamate, Chili oil, garlic, sesame oil and so on. It is fresh and refreshing, and the taste is very controllable. You can mix it as you want.
Pickled pickles with a large amount of salting must be pressed with heavy objects. Don't drip vegetable oil or lard to avoid rot. It is best to eat large grains of salt. The amount of salt should be larger. If it is salty, you can soak it in water to get rid of it. Add seasoning to shreds or slices and mix it to taste better.
Remarks: For the sake of health, pickled pickles can only be eaten after 20 days, otherwise, it will be toxic and life-threatening.