How to pickle green onions?

The method of pickling pickles with onions:

Ingredients: green onion 1 kg, carrot 500g, refined salt 50g, chili noodles100g, salad fish 50g, minced garlic 50g, Jiang Mo 6g and sesame 8g.

Production method:

1, select fresh and good onions (thicker, shorter roots and more onions are better), clean them, marinate them with salt for 30 minutes, rinse them with clear water twice, and take them out.

2. Wash the slender carrots, cut them into thin slices, marinate them with salt for 30 minutes, and put them with shallots.

3. Cook the sardines in the sauce, cool them and sieve them with a sieve.

4. Pour the cooked sardine sauce on the onions and carrots, and soak the onions and carrots until they are soft.

Mix onions and carrots into bundles, put them neatly in a jar and eat them in a few days.

Pay attention to the storage temperature and location:

Generally, the temperature of pickles should not exceed 20℃, otherwise pickles are easy to rot and deteriorate. We should also maintain a certain temperature in winter, generally not lower than -5℃, preferably 2℃~3℃.

The place where crisp vegetables are stored should be cool and ventilated to help dissipate the heat generated by pickles. Pickles rot and deteriorate, mostly because the storage location of pickles does not meet the requirements, such as high temperature, no ventilation, and the respiratory heat of vegetables can not be distributed in time. In addition, it is very important that pickled pickles should not be exposed to the sun.