How to pickle old pickles!

Ingredients: 2000 grams of pepper.

Seasoning: 600g salt, 25% brine 1200g.

Production method:

(1) Wash fresh peppers, and make 4 to 5 holes in the bottom of each pepper with a bamboo stick.

(2) Wash the pickle jar, then spread a layer of pepper on it, then spread a layer of salt (about half of the salt), and finally inject salt water, and press a stone on it so that all the peppers are soaked in the salt water. Pour the jar once the next day, take it out on the third day and put it in the filter basin to control the purification of salt water. On the fourth day, pour the salt water used for the first time into the jar and sprinkle the remaining half of the salt. It will be available in about 20 days.

Features: salty and spicy taste.

★23-degree brine (that is, add 24.5 refined salt to 75.5 grams of water and stir evenly).

Pickled radish block

Ingredients: 500g radish.

Seasoning: salt, garlic, onion, sugar, ginger, Chili powder, shrimp paste, celery.

Production method:

(1) Wash radish pieces, cut them into 2cm square pieces, put them in a pot, sprinkle 25g of salt, marinate for about 30 minutes, and take them out.

(2) Peeling, washing and chopping onions, peeling and cutting garlic into minced garlic, washing and cutting ginger into Jiang Mo, and washing and cutting celery into 3cm long segments.

(3) Sprinkle Chili powder on the radish block and stir it evenly, then add shrimp paste, onion, ginger, minced garlic, celery, white sugar and refined salt, adjust the taste, put it in a clean pot, and eat it at 20 degrees for 48 hours.

Features: clear, spicy and salty, crispy at the entrance.

Pickled ferns

Ingredients: 500g of tender bracken.

Seasoning: 4 tablespoons light soy sauce, 2 tablespoons sesame oil, 20g shredded onion, mashed garlic 15g, 50g refined salt, and sparerib soup 100g.

Production method:

(1) Soak bracken in rice washing water, boil it with rice washing water, completely cool it, wash it with clear water, and then soak it in cold water.

(2) Soak the bracken stem until it is smooth, take it out, squeeze out the water, and cut it into stems about 6 cm long.

(3) Put the cut bracken into a pot and fry it with sesame oil, add onion, garlic and soy sauce, turn it once, then pour the sparerib soup, and add salt after boiling.

Pickled Toona sinensis

Ingredients: 5000 grams of Toona sinensis.

Seasoning: salt 1250g.

Production method:

(1) raw material: Toona sinensis buds in Kaicun village are tender and plump, about 10cm long, which is suitable.

(2) Cleaning: put the Toona sinensis into clear water to wash off the impurities on the Toona sinensis buds.

(3) Pickling: one layer of Toona sinensis and one layer of salt. Sprinkle less water and let the salt melt. (When completely melted, the salt water concentration should be controlled at 18 degrees).

(4) Turn over: open the bottle once after three hours and take it out after two days and nights. After all the salt is dissolved, take it out and dry it to 70% to 80%, pile it up and tie it tightly, then press it on the altar and store it in a cool and ventilated place, which is the finished product. You can put some vinegar in the jar to keep it green.

Features: delicious and green!