Pickles

This is a freshly pickled vegetable and cannot be eaten yet.

When I came home during the Chinese New Year, I saw my mother washing and drying a lot of bitter vegetables. I knew that the season for making pickled vegetables was here again.

This is what my mother does every year before or after the Spring Festival.

The most common pickle is pickled vegetables with multiple stems and few leaves. We also call them big bitter vegetables. Wash the big bitter vegetables and dry them for five or six days. When the water in the bitter vegetables has dried a little, cut them into short or long pieces and marinate, add brown sugar, wine brew, chili powder, pepper powder and other ingredients, sprinkle with salt, add a little white wine, and knead. Finally, put the vegetables into an earthen jar (commonly known as a jar), press tightly and seal the mouth of the jar, and place them in a cool place.

After taking it out two or three months, the green pickles turn golden, slightly sour and sweet, crisp and delicious.

In addition to serving as pickles with rice, pickled vegetables can also be used to fried rice, make pickled fish, stir-fry meat, make pickled potato soup, etc., and the taste is incredible.

Marinate more when marinating. Such pickles are placed in the shade. Unlike kimchi, they can be left for a long time. The longer they marinate, the better they taste.

Every year when I go home during the Spring Festival, pickled vegetables are the most indispensable among the large number of foods my mother prepared for me. Yes, they bring my mother's love and the flavor of my hometown. I believe many homesick wanderers can taste them.