Practice of Sichuan pickles

Ingredients: children's vegetables 800g.

Accessories: 300g of salt, 300g of white vinegar and 200g of sugar.

1, break off the small heads of the children's dishes one by one and wash them clean.

Cut the children's vegetables into small pieces.

3. Put it into the pot, add appropriate amount of salt and marinate for half a day. It's best to press a heavy object on it.

I saw a lot of juice squeezed out. After pouring out the water, rinse it with cold boiled water and use a kitchen paper towel to absorb the water.

5. Prepare sweet and sour juice, take a pot, add half white vinegar and sugar, heat until it melts, turn off the fire, add the other half white vinegar and let it cool completely.

6. Put the children's vegetables in a clean and sealed box without oil and water, and add the cooled sweet and sour juice.

7. Cover and shake well, then refrigerate.

8. After 3 days of pickling, the color of children's vegetables changed from green to yellow-green.

9, you can eat.