How to pickle cowpeas How to pickle cowpeas step by step

1, main ingredients: 500g cowpeas, 3 teaspoons salt, 2 long chili peppers.

2, first pick the cowpeas and wash them with the long chili peppers, then cut the cowpeas into small pieces and shred the chili peppers.

3, boil a pot of boiling water, scald the cowpeas, mix the cowpeas and shredded chili peppers with salt, and you can also put some garlic, ginger, sugar, wine and peppercorns to enhance the flavor, and at the same time, let the boiling water cool.

4, pickled cowpeas need larger clay or glass jars, not plastic or tin cans, jars should be cleaned and scalded with boiling water. Pour the mixed cowpeas into the jar, and then pour in the cool boiling water, the water surface should not be over the cowpeas to ensure an anoxic pickling environment. Then put the lid on and you're done.

5, pickling four or five days, cowpeas become yellow-green color even if pickled, summer temperature is high, the time will be shorter, some places in the pickling of the second day to take out the fried vegetables, according to personal preference. In summer, to prevent deterioration, they should be placed in the freshness section of the refrigerator. After the fall, the temperature is lower, the pickled cowpeas can be put for a longer time.