Easy pickles

Get ready to clean the vegetables。

The cabbage washes the strips, because they're pickles, and they cut a little rough。

The celery cutters are available。

Carrot wipes silk with a wire。

Slice large, cut more。

Ginger. Ginger should be big enough to be picky, because when it's done, it's big enough to make a chicken stew. You have to put it in your own taste. You can put a little more kisses。

Find a large enough container to put in all the cut vegetables with two spoons of salt。

Usually eat spoons, two spoons of sugar。

Eight spoons of apple vinegar, so that's what they use, two spoons with soup。

High white wine, two bottles of caps, and quick fermentation. Then you add 30 peppers, and you mix all the material。

Let's do this for the sake of balance. Feels like when salt and sugar are completely spent。

You'll kill the soup when you're ready for about an hour. At this point, pickles are filled into sealed containers. It's a canned bottle, and there's nothing in the house that can be used for the food. If the soup is not completely pickled, water will be added to it, so be careful that the water must be used either in the spring or in the cold. When the can is finished, put a spoonful of salt in the mouth and a bottle of white wine. Cover it up in a cool place, and in the summer fermenting for about five days, you can see a small bubble at the bottom of the bottle running up, which proves that it's done, so the pickles are kept in the fridge. Why did you see Mom pickles and never put them in the fridge? That's because traditional pickles have plenty of salt. They're now low-salt diets, low-salt pickles, so they're more expensive。