What’s the best way to pickle pickled vegetables?

Preserved vegetables are a pickled side dish in winter in northern my country. In the past, it was difficult to eat fresh vegetables in the northern winter. During the cold winter months, pickled vegetables were the most important dish. Although there is no shortage of fresh vegetables in the northern winter, the mellow, salty and delicious taste of preserved vegetables always makes people dream about it.

The vegetables used for pickling preserved vegetables in various places are also different. Some are mustard greens, some are potherb, and some are a kind of wild vegetable specially used for pickling preserved vegetables. People call it wild vegetables. Pickled vegetables, and Shanghai greens can also be used to pickle delicious preserved vegetables.

Pickled preserved vegetables

① Remove old and yellow leaves from Xuelihong. In order to avoid rotten leaves during the pickling process, do not wash them before pickling. Use scissors to remove the leaves from the roots. Split it, put it in a large basin, sprinkle a layer of salt on one layer of vegetables, put the layers upside down, and put them in a cool place for one to two days until the water is marinated;

② Add appropriate amount of boiled vegetables Salt, stir to fully melt the salt, pour it into a large basin of Xuelihong, soak for a day, align the roots of Xuelihong, twist them into small bundles, and then put the bundles of Xuelihong neatly into the jar , pour salt water into the basin, just cover the vegetables. Find a suitable stone, wash it, press it on it, do not cover it, put it in a cool and ventilated place, cover it with a layer of gauze to prevent insects from flying in, and then put it in a cool and ventilated place. Starting from the second day of pickling, turn it up and down once a day to make the xuelihong breathable, dissipate heat, and have even salt content. After pickling for about half a month, it is ready for consumption.