Pickles
By VicentaLakin
Remember when I was a kid in a grocery store, I used to sell salty vegetables, and I used them to cook for a few meals. I heard the elders said it was made of big mustard, growing up, growing up, and the food was more and more expensive, but it was still too much to eat, and it was more sour, more sour intestines and sour fish, and it was made once with real moths and sour, although it was not the same as before。
Recipe Recommendations
- Chinese cabbage 1 tree
- dried chili 5 rats
- pepper 1 teaspoon
- anise 1 teaspoon
- cumin 1 teaspoon
- Apple one
- salt appropriate amount
- sugar 1 tablespoon
- high-alcohol 1/2 cup
- lemon juice 1/4 cup
- hot and sour
- pickled
- several days
- ordinary
Steps for Pickles
1
(b) Separate the cabbage from each leaf and wash the wind dry
2
(a) Placing each leaf of cabbage with salt, in a bowl for half a day in Rio
3
Pyramids, peppers, fragrances, fragrances, apples, high-altitude wine and lemonade are placed on the dish as much as slurry
4
In the bowl, three spoons of salt and one spoon of sugar, and put the large cabbage in it and mix it evenly with your hands
5
(b) To wipe the pre-cleaned aromatic mosquito can with a high level of alcohol
6
Load the vegetables in the can
7
Cover the lid, pour the water along the edge, and place date tags, which are generally available for consumption for about 10 days。Pickles Make Tips
1. It is best to use large leaf mustard greens; if unavailable, Chinese cabbage or round cabbage can be used instead.
2. The vegetables need to be air-dried; otherwise, they will release too much moisture, leaving no space for the flavor to be absorbed.
3. The jar should be wiped with alcohol to prevent the pickled vegetables from molding.