Pickles are a type of vegetable that is preserved by pickling methods, and it comes in a wide variety of varieties with different flavors. Here are some common ways to marinate pickles:
1.Pickled mustard hearts:
Wash the mustard hearts, marinate one pound of vegetables with about 20 grams of salt for 10 minutes, and then rub the vegetables by hand to soften.
Blanch the dish in boiling water, noting that the dish is only slightly cooked and not fully cooked.
Remove the blanched vegetables and place them in a container.
Let the blanched water cool and add 2 tablespoons of rice vinegar.
After the vegetable water is cooled, pour it into a container with mustard hearts, and the water must be submerged over the top.
Marinated in vinegar and ready to serve after 24 hours. If you don't add vinegar, you need to soak it for half a month before eating.
2.Pickled cabbage:
Prepare 5000 grams of cabbage and 500 grams of salt.
Remove the yellow leaves, peel off the roots, wash and cut in half with a knife.
Put the cabbage sum in the jar.
Sprinkle a layer of salt on each layer of the dish until it is all done.
Salt with a heavy weight, share 3 5 salt, after 24 hours, if the salt brine rises, you can take out the re-marinade.
Pour the pickled cabbage into another jar, spread a layer of vegetables, sprinkle a layer of salt, and sprinkle the top layer with sealing salt.
After sprinkling the remaining salt, seal it tightly with a thin bag, press it with a stone, seal the mouth of the jar with mud, and finally put the lid.
After 10-15 grams of marinating, it can be removed and eaten.
3.Pickled cucumbers:
2500 grams of cucumber, 500 grams of chili pepper, 750 grams of soy sauce, 50 grams of peanut oil, 50 grams of old wine, refined salt, ginger slices, Sichuan pepper, and an appropriate amount of monosodium glutamate.
Wash the dish and let it dry. Slice the pepper and set aside, cut the cucumber into strips, soak it in salt for 2-3 hours, remove it and dry it for later use.
After the peanut oil is heated, add the Sichuan pepper, and then add soy sauce, white wine, refined salt, and ginger slices to boil after the Sichuan pepper turns yellow.
Put it in a dry container, put in monosodium glutamate and sesame oil, let it cool, pour cucumber and chili into the soup, it is best to soak the vegetables, and you can eat it the next day.
4.Sauce Eight Treasure Dish:
1000 grams of cucumbers, 800 grams of lotus root and beans, 400 grams of red beans, 300 grams of peanuts, 200 grams of chestnut kernels, 100 grams of walnut kernels, 100 grams of almonds.
The above raw materials are processed into equal size shapes and mixed together, soaked in water to bring out part of the salty taste, removed and dried, and packed into cloth bags into the tank.
Put yellow sauce and sugar-colored soy sauce in the jar, stir 1 time a day, and it will be ready after 5-7 days.
5.Sauce lettuce:
3000 grams of fatty and tender lettuce, 50 grams of salt, 150 grams of bean paste.
Peel off the skin of the lettuce and wash itPlace it in a small detoxification and clean vat, marinate it with salt and hands, and dry it in the sun.
The above are some common pickle pickling methods, and the taste of each vegetable is different. When pickling pickles, pay attention to hygiene and pickling time to ensure that they are safe to eat. Pickles