Soak pickles
VicentaLakin
New garlic had been on the market at the previous time, and the estimate of having been tied up in the market at the earliest was more than a pound, at a price of $15, and it had not been bought many times. After more than a week, the mother-in-law planted her own seed, picked up a couple of bottles, made a little less picky last year, called it a good one in the sauce, finished it a few times, made a little more picky this year, and kept the noodles. Some of the new garlic is very tender, so you can see that I don't have all of it, but I'm better off with a fresh skin。
VicentaLakin
I don't know if you're like me, and sometimes you don't feel like it, and you want some sour pickles. Being a housewife is not easy these years because of the existence of a number of poor businessmen. Every time we go out to buy food, it's more serious than the exams. With regard to purchases, look at the content, the date of production, and the fear that their own negligence might cause problems for healthy food for their families. By the way, I learned this pickle from my neighbor's aunt a few years ago. It's a little more complicated, huh, because I'm a super lazy person who simplifies the pickle process. It's really easy to make pickles, and zero experience. The only thing to worry about is oil and smell protection during production. Usually 10 to 15 days after doing it, you can eat it. It was supposed to be published a long time ago, but there was no time to record it. A more complete process can be shared today. Hope you like it too。
