Sour pickles
By VicentaLakin
In Shanghai, after five sections of the sky, the temperature hurried up, with a slimy, wet yellow plum feeling. In a bad day, I'm sure I'm going to think of a greasy porridge
Recipe Recommendations
- white radish half a
- carrots a
- cabbage several pieces
- cucumber a
- High-concentration liquor small amount
- pepper appropriate amount
- sugar appropriate amount
- red pepper two
- salt appropriate amount
- geranyl several pieces
- white vinegar appropriate amount
- green pepper a
- Jiang several pieces
- hot and sour
- pickled
- several days
- simple
Steps for Sour pickles
1
Food wash, completely dry
2
The carrots, the carrots, the cucumbers in strips, the cabbage hands in pieces
3
A large bowl of fresh water (noodle bowl) is poured into the pot, salt is added, white sugar is boiled and put in peppers, red peppers, peppers, ginger chips, fragrance leaves, etc. The halogenated water is naturally cooled, adding appropriate amounts of white vinegar。
4
Prepare a sealed can, with a bottom of a cabbage plate, and then load it with white carrots, carrots, cucumbers, and pour it into cooled halogenated water, with a bottle of high concentration white wine, and shake it. Sealed cans are placed in the shade and can be opened for consumption for approximately two days. It's hot and can be stored in a refrigerator。Sour pickles Make Tips
Vegetables can also use green peppers, peppers, mustard blues, beans, garlic, etc., and, as a matter of personal preference, add garlic to the halogenated water. The time spent on pickled and eaten is very important, with the highest concentrations of nitrites in the third to fifth days of salting, and after 20 days the salted food is largely non-nitrate-free. So the time to eat should be three days, or 20 days later