Pickling method of pickled green bamboo shoots

1, two green bamboo shoots, 100g pepper, two handfuls of salt.

2. Wash the green bamboo shoots, peel and cut into strips, and put them in the jar.

3. Pour the wild pepper into the jar.

4, add two more handfuls of salt, don't grab too much, decide how much salt to put according to personal taste, pickled pepper itself has a certain salty taste.

5. Finally, mix the salt and pickled pepper on the upper layer evenly, put them in a bottle, put them in a cool place, and marinate for three to five days before eating.