Sour pickles
By VicentaLakin
It's a meal we've always had in our homes in the winter. It's been complicated. It's been a long time. One day, I called my mother and every time I did it, I did it successfully, and now I'm sharing it with my sisters, easy to learn, and I'm going to teach them。
Recipe Recommendations
- green vegetables 2 pounds
- Get off the water appropriate amount
- hot and sour
- other
- several days
- simple
Steps for Sour pickles
1
And dry: two pounds of green vegetables, and if the sun is large, it can be split in half. When I do so, the weather is cloudy, so I take it into one petal, so that it can be laid dry2
It's not a good weather. It's been on the balcony for three days. It's usually two days if it's the sun
3
And when the sun is tanned, the code is flat in the containers, and I use the inside of the cooking pan, and if not, it can be in the buckets and in the jars
4
Prepare a brick
5
In order to be clean, bricks can also be packed in food-grade bags
6
(b) When the water is boiled, it is inserted directly into the container
7
The water level is higher than green vegetables, and if you are not in a hurry to eat it, you can put it in three or four days
8
If you are in a hurry to eat it, you can get some water, such as to cover it up to cool it, and drop it off for about two days。
9
It's a sour dish that's cleaned up, cut in fine, and then boil。