How to pickle pickles?

Ingredients: 2000 grams of pepper.

Seasoning: 600 grams of salt, 25-degree brine 1200 grams.

Production method:

(1) Wash fresh peppers, and stick 4 to 5 small holes in the bottom of each pepper with a bamboo stick.

(2) Wash the pickle jar, then spread a layer of salt (about half of the salt) on a layer of pepper, and finally inject salt water, press a stone on it, and let all the peppers soak in the salt water. Pour the jar once the next day, take it out and put it in the filter basin on the third day to control the purification of salt water. On the fourth day, pour the salt water used for the first time into the jar and sprinkle the remaining half of the salt. It will be available in about 20 days.

Features: salty and spicy.

★23-degree salt water (that is, add 24.5 refined salt to 75.5 grams of water and mix well).

Pickled radish block

Ingredients: 500g radish.

Seasoning: salt, garlic, onion, sugar, ginger, Chili powder, shrimp paste, celery.

Production method:

(1) Wash radish pieces, cut them into 2cm square pieces, put them in a pot, sprinkle with 25g of salt, marinate for about 30min, and take them out.

(2) Peeling, washing and chopping onions, peeling and cutting garlic into minced garlic, washing and cutting ginger into Jiang Mo, and washing and cutting celery into 3cm long segments.

(3) Sprinkle Chili powder on the radish block and stir it evenly, then add shrimp paste, onion, ginger, minced garlic, celery, white sugar and refined salt, adjust the taste, put it in a clean pot and eat it at 20 degrees for 48 hours.

Features: spicy and salty, crispy at the entrance.

Pickled ferns

Ingredients: 500 grams of tender bracken.

Seasoning: 4 tablespoons light soy sauce, 2 tablespoons sesame oil, 20g shredded onion,15g garlic paste, 50g refined salt and100g sparerib soup.

Production method:

(1) Soak bracken in rice washing water, boil it with rice washing water, completely cool it, wash it with water, and then soak it in cold water.

(2) Soak the bracken stem until it is smooth, take it out, squeeze out the water, and cut it into stems about 6 cm long.

(3) Stir-fry the cut bracken in a pot with sesame oil, add onion, garlic and soy sauce, turn it once, then pour the sparerib soup, and add refined salt after boiling.

Pickled Toona sinensis

Ingredients: 5000 grams of Toona sinensis.

Seasoning: salt1250g.

Production method:

(1) raw material: Toona sinensis buds in Kaicun village are tender and plump, about 10cm long, which is suitable.

(2) Cleaning: put the Toona sinensis into clean water to wash off the impurities on the Toona sinensis buds.

(3) Pickling: one layer of Toona sinensis and one layer of salt. Sprinkle less water and let the salt melt. (When completely melted, the salt water concentration should be controlled at 18 degrees).

(4) Turn over: open the bottle once after three hours and take it out after two days and nights. After all the salt is dissolved, take it out and dry it to 70% to 80%, pile it up and tie it tightly, then press it in an altar and store it in a cool and ventilated place, which is the finished product. You can put some vinegar in the jar to keep it green.

Features: delicious and green!