How to preserve pickles in summer

Pickles are a side dish we often eat. They have a refreshing taste and go especially well with rice. However, pickled kimchi contains a large amount of nitrite, which is not good for the body if eaten for a long time. In fact, eating some pickles occasionally will not affect your health. It is fine as long as you do not eat pickled pickles as meals. Many people think that pickled pickles do not need to be preserved specially, but it is hot in summer, so how should pickles be preserved?

Sweet and Sour Pickled Radish

practice

1. Wash the radish with the skin, dry the skin, cut into slices, sprinkle 3 spoons of salt, stir well, and leave for 1 hour;

2.1 After one hour, remove the excess water, squeeze the radish dry, put it in the pickling bottle, and add 3 spoons of sugar after squeezing out the water;

3. Mix 1 spoon of brown sugar, 3 spoons of vinegar and 5 spoons of soy sauce evenly

4. Cover and place for one day before eating (keep it at room temperature in winter and put it in the refrigerator in summer)

Sweet and sour pickled radish

practice

1. Cut the radish into small strips! Then add salt! Marinate for ten minutes and then pour out the salt water!

2. Add wild pepper water, cut the wild pepper into small round cakes, sprinkle sugar and pour vinegar!

3. A handful of chili powder or wild peppercorns, mix well;

4. Wait for 30 minutes and you can eat.

Pickled cucumbers

practice

1. Cut the cucumber into strips, put them in the bottle, spread a layer of cucumbers and sprinkle a layer of salt. Once everything is in, give it a slight stir.

2. Cover the bottle and wait quietly for 6-8 hours.

3. Take out the cucumber strips and drain the water. Chop garlic and chili pepper into fine pieces. Cut ginger into strips.

4. Prepare the sauce, boil 200 ml of light soy sauce, add 15 grams of sugar and mix well. Pour out and let cool to room temperature. Pour oil into a hot pan, add peppercorns, heat through and let cool to room temperature.

5. Put cucumber strips, minced garlic, minced chili peppers and ginger strips into the bottle in turn. Pour in the room temperature soy sauce and pepper oil, and add half a bottle cap of white wine. Cover the bottle and marinate overnight.

Pickled Vegetables

practice

1. Cleaning: Remove the damaged and shriveled outermost layers of the cabbage and purple cabbage, peel them off layer by layer, wash them with light salt water, and drain the water until dry.

2. Cut the purple cabbage into thin strips and put them in a large bowl to prevent them from sticking. Grate the carrots with a planer, chop the red pepper, smash the garlic, cut the green onions into small pieces, and put them all into a bowl.

3. Add salt, a small amount of sugar, chicken essence, light soy sauce, balsamic vinegar, fish sauce, and chili oil and put them into the pot.

4. Put the dried chili shreds and sesame seeds in a small dry bowl, pour in the hot oil to add fragrance. After cooling slightly, pour into a large bowl and mix thoroughly.

5. Refrigerate and you can eat it in four hours.

Pickled Cucumber

practice

1. Wash and dry the cucumber, cut it in half and then in half again, and peel off the cucumber. Crush the garlic. Put the cucumber into a container, add 1 spoon of salt and mix well (you can cover the box with the lid and shake it up and down and left and right).

2. Marinate in the refrigerator overnight. Filter out the cucumber water, spread the cucumbers flat on a tray and place them outdoors under a cover to dry in the sun (the cucumbers will be ready when they appear slightly dehydrated). The main purpose of this step is to make the salted cucumbers less watery and easier to absorb the flavor.

3. Add 2 bowls of light soy sauce, star anise, bay leaves and 1 spoon of sugar to the pot and boil (until bubbles appear), then add 1 spoon of vegetable oil and mix well. Turn off heat and let cool completely.

4. Put the dried cucumbers into a container, pour in the sauce, and store in the refrigerator. The next day, the cucumbers will release some water and the sauce will completely submerge the ingredients. You can start eating it the next day.

Pickled Cucumber

practice

1. Wash the cucumber and set aside

2. Bring white vinegar, sugar and soy sauce to a boil, add the washed cucumber, cook for half a minute, remove and let cool

3. Boil the sauce again, add the cooled cucumber, cook for half a minute and take it out to cool

4. After the cucumbers that have been boiled three times have cooled, cut them into 1 cm thick slices, put them into a glass jar or ceramic jar, pour in the cooled seasoning juice, seal it and put it in the refrigerator. It can be eaten after 24 hours.