Steps:

1, to the vegetable market to purchase a number of fresh and strong buckwheat heads with uniform size, remove the head, tail and roots, and wash them for later use;

2. Prepare storage containers for pickling, preferably glass jars, porcelain or crocks, and wash them for later use;

3. Drain the buckwheat head slightly, then prepare 250ml of cold boiled water, add 2 teaspoons of salt to dilute it, then pour it into the cleaned buckwheat head and soak it for 3-5 hours; At this time, it is best to put the buckwheat head in the refrigerator or in the shade to keep it fresh;

4. Boil 150ml white vinegar at the same time, and put150-200g white sugar according to personal taste. It is best to cook white vinegar in a earthen pot, because white vinegar will have a chemical reaction to metal containers;

5. After cooking the white vinegar with proper taste, let it cool, and then put it into a pickling container. After the white vinegar is completely cooled, put the buckwheat head fished out of the salt water into a white vinegar jar for pickling, and keep it in a cool place or refrigerator to make the taste crisp, and it can be eaten after 1 week.