How to pickle garlic shoots without spoiling

Some people like to eat pickled food very much. Many foods can be pickled, but some people's garlic shoots will go bad after pickling. This is because the pickling method is not correct. Try not to soak the garlic shoots in cold water, and be sure to control the moisture when pickling. In this way, the garlic shoots will not go bad after pickling, and the spicy taste can be reduced.

1. When cleaning garlic shoots, soak them in light salt water for 10 minutes to sterilize them.

2. After washing the garlic shoots, be sure to control the surface moisture, otherwise raw water will be brought in and the garlic shoots will easily grow hair when pickled.

3. Drain the moisture from the garlic shoots, cut them into pieces and soak them in salt water again. Firstly, the area of ​​the garlic shoots will be smaller after cutting, making them easier to absorb flavor; secondly, it can also continue to sterilize. But it should be noted that when soaking the garlic shoots for the second time, do not use cold water, otherwise the garlic shoots will easily deteriorate and rot; be sure to soak them in warm water, which will not only prevent the garlic shoots from deteriorating and rot, but also force out the spicy taste of the garlic shoots and reduce the spicy irritation.

4. The soaking time of garlic shoots can be extended appropriately. If the time is too short, it will be difficult for the garlic to absorb the flavor and the residual spicy taste will be strong.

5. After taking out the soaked garlic shoots, be sure to place them in a ventilated place to dry the surface moisture, otherwise they will easily grow hair and deteriorate during pickling.

6. The sauce and flavor of pickled garlic shoots can be freely adjusted according to your own preferences, but it should be noted that no matter which sauce is used, it must be ensured that no raw water is brought in, otherwise the garlic shoots will easily rot and deteriorate during the pickling process.

7. The pickled garlic shoots can usually be eaten the next day. They can be eaten with porridge or stir-fried dishes.

8. The pickled garlic shoots should be stored in the refrigerator, and their color will always be emerald green when they are taken out.

Note:

The pickled garlic shoots can be eaten on the second day after being made on the first day. Use dry chopsticks to pick out the garlic shoots and place them in a container. They have a green color and a crisp taste. They can be eaten with porridge or used in stir-frying. They have a sweet and sour taste.

Garlic sprouts storage method

Sealed storage

If conditions permit, you can put it in the refrigerator. If not, you can put it in a bowl and cover it with plastic wrap!

Refrigerator

Fresh garlic shoots can be placed in a sealed fresh-keeping box and then refrigerated in the refrigerator. This way, the food will not easily lose water, deteriorate, or breed bacteria.

Preservation

If you want to preserve it for a long time, you can chop the garlic shoots, marinate them with salt, and seal them in a glass container. This way, they can be stored for half a year and the taste is still very crispy.