I want to learn how to pickle pickles, how to pickle pickles.

1. Homemade capers.

Ingredients: long beans, small peppers, a pinch of peppercorns, salt, a little liquor.

Method:1After the beans are washed, remove the ends and dry the surface moisture thoroughly in a cool place; Wash the peppers and let them dry.

2.Add water to the pot, add pepper and salt to boil, continue to cook for 2 minutes, let it cool thoroughly, pour it into the kimchi jar, soak in beans and chili peppers, pour in white wine, seal it with water, and marinate for a week.

2. Homemade pickled peppers.

Ingredients: 100 grams of green and red chili peppers, 5 grams of salt, 3-4 slices of ginger, 10 Sichuan peppercorns, 10 ml of high liquor, water.

Method:1Wash the peppers and let them dry.

2.After the pot is dried and heated, fry the ginger slices, Sichuan pepper and salt over low heat until fragrant, pour in an appropriate amount of water and boil, turn off the heat and let cool.

3.Add an appropriate amount of liquor and stir well, boil the green and red peppers for 1-2 minutes, warm them and put them in a clean waterless bottle, seal them upside down and let them cool, and store them in a cool place for 30 days.

Several methods of pickling pickles are fragrant and crispy, and the method is particularly simple.

The first kind is sour cabbage, first of all, we prepare 5000 grams of cabbage, 100 grams of chili pepper, 500 grams of salt, 250 grams of ginger, 1 kilogram of rice vinegar, first wash the old leaves of cabbage and cut it into strips, dry it until it is semi-dry and put it in the jar, then add seasoning and mix well, pickle about two days before eating.

The second is spicy cabbage, first of all, we prepare the materials, 5000 grams of Chinese cabbage, 50 grams of refined salt, 500 grams of sugar, 150 grams of vinegar, 100 grams of sesame oil, 100 grams of dried chili peppers, 50 grams of green onions, 50 grams of ginger, its production method is to first remove the old roots of Chinese cabbage and wash it, and then change the knife, cut it in half, cut it into centimeter-wide strips, put the cut cabbage into a pot and sprinkle it with salt for 2 3 hours, and then squeeze out the water in the cabbage and put it into the pot, and then dry peppers, green onions, The ginger is cut into thin strips, poured sesame oil into the fire and heated, put in the chili pepper to fry the spicy fragrance, put in the green onion and ginger to fry the fragrance, then pour in the vinegar and sugar, and then pour the dried juice on the cabbage after cooling, and marinate for about 5 hours before eating.

The third is the sauce of eight treasure dishes, first of all, we prepare 1000 grams of cucumbers, 800 grams of beans, 400 grams of red beans, 300 grams of peanuts, 200 grams of chestnut kernels, 100 grams of walnut kernels, 100 grams of almonds, the above are raw materials, should be pickled first, 2000 grams of good yellow sauce, 100 grams of sugar, 1000 grams of soy sauce, the above raw materials are processed into the shape of equal size and mixed together, and then soaked in water to make part of the salty taste, take out and dry and put it in the tank, Put the yellow sauce and sugar soy sauce in the jar, stir once a day, 5 7 days later, the main ingredient should not add too much salt when marinating first, the time should be a little longer, about 5 8 days, the seasoning in the jar should be submerged with the raw materials, if it is insufficient, you can add cold boiled water.

The fourth is the cucumber sauce, first of all, we prepare 5 kg of fresh cucumber, 400 grams of coarse salt sweet paste, 700 grams, first clean and drain the cucumber, and then cut it into two, or not, and then add coarse salt and mix well and then compact, press the surface with a clean big stone, marinate for about 4 days, you can take out the cucumber, drain the water and eat.

The fifth is the sauce of spicy cucumbers, first of all, we first prepare 8000 grams of pickled cucumbers, 80 grams of dried chili peppers, 30 grams of sugar, 4000 grams of noodle sauce, first clean the pickled cucumbers with water, and then cut them into square pieces three centimeters thick, soak them in water for one hour, change the water twice in the middle, take out the drying water, put them in a cloth bag, soak them in the noodle sauce, turn them 2 3 times a day, and then after the sauce is made for 6 to 7 days, then open the bag and pour out the cucumber slices, control the dry salty juice, mix in the dried chili shreds and sugar, After three days, the skin of the cucumber slices can be dry and bright, pay attention to the cleanliness inside and outside the bag, especially the surface of the bag can not be stained with dirt into the tank, and then mix the cucumber slices in, pepper and sugar must pay attention to mixing well, if it is not even, the taste of the dish will not be very good, affecting the quality, the finished dish is light red in color, sweet and spicy and delicious.

7. How to pickle pickles, the pickles are better than meat!

1. Cucumbers. 1. 15 pounds of cucumber 2, 1 pound of pepper 3, salt pounds.

4. 3 taels of garlic 5, 2 taels of liquor 6, 3 taels of monosodium glutamate.

7. 6 taels of sugar 8, 3 taels of ginger 9, 4 catties of soy sauce.

Method: Bring the soy sauce to a boil and let it cool, soak the cucumber with salt for 16 hours, and then press it with a heavy object for 10 hours. Cut the chili pepper into cubes, chop the ginger and garlic into pieces, and put them in the soy sauce with other ingredients.

2. Radish. 1. 10 pounds of radish 2, 2 pounds of salt.

3. 4 catties of garlic and 2 taels of monosodium glutamate.

5. 2-in-6 pepper and 1 kg of sugar.

7. 1 kg of vinegar 8, 3 taels of chili powder.

Method: The radish is first submerged with salt for two days, and then the water is pressed out with a heavy object. Then mix in the excipients.

3. Ground chili peppers.

1. 10 pounds of pepper 2, 1 pound of salt.

3. Bean paste 1 pound 4. Sugar pound.

5, vinegar 6, ginger catty.

7. 8 catties of garlic and 2 taels of monosodium glutamate.

Method: Crush the chili, ginger and garlic, boil the sugar, vinegar and bean paste and let it cool, and add it to the reamed chili pepper with other ingredients.

Fourth, beef sauce.

1. 2 catties of beef, 5 catties of red pepper 3, half a catty of salt.

4. 2 taels of monosodium glutamate 5, 1 kg of soybean oil 6, 4 taels of sesame seeds.

7. Vinegar (4 taels of white vinegar 8, 4 taels of bean paste 9, 4 taels of sugar.)

Method: Crush the beef and chili peppers, fry the beef in oil first, and then put the other ingredients into the boil.

Fifth, five-spice spicy radish skin.

Ingredients: 3 kg of radish skin, spiced noodles, soy sauce, salt, and an appropriate amount of monosodium glutamate.

Method: Cut the radish skin into shreds or small pieces, add five-spice noodles, monosodium glutamate, salt, soy sauce and mix well, and serve after two hours.

6. Flavored cabbage.

Ingredients: 5000 grams of Chinese cabbage; salt 250 g; 250 grams of sugar; 250 grams of apples; 250 grams of pears; 50 grams of garlic; 100 grams of green onions; 25 grams of Sichuan peppercorns; 10 grams of monosodium glutamate;

Method: Remove the Chinese cabbage leaves slightly with Laobang, wash them with water, control the moisture, cut them into a diamond shape, pour them into a pot, sprinkle them with a little salt and marinate them, and then drain off the pickled water. Then put all kinds of seasonings in a container and mash them, mix them well with the cabbage, and then put the mixed cabbage into the jar, press it tightly and seal it, and you can take it out and eat it after about a week.

7. Spiced peanuts.

Raw materials: one pound of peanuts, one tael of refined salt, one penny of peppercorns, one penny of large ingredients, half a penny of cardamom, three slices of ginger.

Method: Pick the peanuts, soak them in a pot with warm boiled water for about two hours, and add water to the pot for about 2 hours.

Two or three catties on the fire, put salt, pepper, ingredients, cardamom, ginger, add peanuts and rice to cook, pour the soup into the basin, and take out the plate when eating.

How to pickle various pickles? That's a bit of a big range. If you want to pickle a certain kind of pickle, then you can answer it in detail, but if you want to answer all the pickles, then it may be a little complicated, but I can recommend a few pickle pickling methods for you for your reference!

Pickled chili pepper ingredients: 2000 grams of chili pepper.

Seasoning: 600 grams of salt, 1200 grams of 25 degrees of brine.

Method: 1) Wash the fresh chili peppers and prick 4 to 5 small holes with a bamboo skewer at the bottom of each chili.

2) Wash the pickle tank, then a layer of pepper and a layer of salt (about half of the salt), and finally inject the brine and press the stone on it, so that the pepper is all soaked in the salt water, pour the tank once the next day, take it out and put it into the water filter basin on the third day, and pour the salt water used for the first time on the fourth day, and then sprinkle the remaining half of the salt, which can be used in about 20 days.

Characteristics: Salty and spicy taste.

23 degrees of salt water, (that is, use refined salt, add it to grams of water, and stir well).

Pickled radish cubes. Ingredients: 500 grams of radish.

Seasoning: refined salt, garlic, green onion, sugar, ginger, chili powder, shrimp paste, celery to taste.

Method: 1) Wash the radish pieces, cut them into 2 cm square pieces, put them in a basin and sprinkle 25 grams of salt, marinate for about 30 minutes, and then remove them.

2) Peel and chop the green onion, peel and wash the garlic and chop into minced garlic, wash and cut the ginger into minced ginger, wash and cut the celery into 3 cm long sections.

3) Sprinkle the chili powder on the radish cubes and stir well, then add the shrimp paste, green onion, ginger, minced garlic, celery segments, sugar, refined salt, and put the flavor into a clean small pot, store at a temperature of 20 degrees for 48 hours before eating.

Features: Spicy and salty, crisp in the mouth.

Pickled bracken main ingredient: 500 grams of tender bracken.

Seasoning: 4 tablespoons soy sauce, 2 tablespoons sesame oil, 20 grams of shredded green onion, 15 grams of garlic paste, 50 grams of refined salt, 100 grams of pork rib soup.

Method: 1) Soak the bracken in rice water, boil it together with the rice water, cool it intact and wash it with clean water, and then continue to soak it in cold water.

2) When the bracken stalks are smooth, remove and squeeze out the water and cut into stems about 6 cm long.

3) Put the chopped bracken in a pot and fry it with sesame oil, add green onions, garlic, soy sauce, turn it once, then pour in the pork rib soup, and add refined salt after cooking.

Pickled toon main ingredient: 5000 grams of toon.

Seasoning: 1250 grams of refined salt.

Production method: 1) Raw materials: Choose toon buds from Kaicun, which are about 10 centimeters long.

2) Cleaning: Put the toon in clean water to wash off the impurities on the toon buds.

3) Salting: a layer of toon and a layer of salt, sprinkle less water to promote the dissolution of salt, (when all melted, the concentration of salt water is controlled at 18 degrees).

4) turn to: three hours after the cylinder is opened and poured once, two days and nights after the cylinder, after all the salt is dissolved, take out the dry control and dry to seven or eight dry piles up bundles, put it in the jar and press it, put it in a cool and ventilated place to store it as the finished product, and you can knead a little vinegar when loading the altar to keep it green.

Features: Flavor and fragrance, color green!

Here's how to pickle pickles:

Ingredients: green peppers, soy sauce, etc.

1. First of all, clean the chili peppers. Some people are accustomed to drying the chili peppers for a few days to remove the moisture and wilt, and then pickle them for the banquet.

2. After washing, control the moisture, let it dry, cut a knife from the side, and open it. It can also be cut into sections or pieces without cutting or grinding.

3. Pour more soy sauce into the container and put the chili peppers in it. Cover and marinate and you're good to go. This is the easiest way to marinate.

4. In order to deepen the taste, you can cut some green onions, ginger and garlic, and put them in the chili pepper together with the peppercorns. It tastes better when marinated.

5. If you are not afraid of trouble, you can process the soy sauce first and marinate it. Take a look at the method: After heating the pan, pour the tanyin into the peanut oil, put the green onions, ginger, garlic and peppercorns, fry the fragrance, pour the soy sauce and boil. When it cools, pour in the chili peppers.

6. You can also marinate the chili pepper with salt first, and then take it out and soak it in soy sauce. It's good to store it in the fridge and eat it freshly.

When it comes to pickles, it is difficult to help a Northeast person, because the winter in the Northeast was colder in the past, so every household will pickle pickles, and each has its own unique skills, generally pickled garlic, pickled cucumbers, pickled garlic, pickled beans, pickled green peppers, cold cucumbers, cold tofu skin, etc., a few plates on the table to relieve greasy and wine, today I will share with you the traditional pickle recipe on our side, which is not only crisp and refreshing, but also simple in method, and it is not bad to seal it for half a year.

Ingredients: 6 cucumbers, 1 carrot, 2 slices of ginger, 2 times garlic, a little red pickled pepper, an appropriate amount of Sichuan pepper, an appropriate amount of star anise.

Seasoning: 1 spoonful of salt, 1 spoonful of sugar, 1 spoonful of light soy sauce, 1 spoonful of aged vinegar, 1 spoonful of extremely fresh, 2 spoons of Donggu soy sauce, rock sugar quality.

1. Prepare 6 cucumbers, remove the head and tail first, cut them from the middle, divide them in half, then cut them into 5 cm long sections, put them in a pot, half a carrot, cut them into thick slices first, then cut them into long strips, put them together with cucumbers, sprinkle them with a handful of salt, a small handful of sugar, Xiaozheng grasp and mix evenly with his hands, and put them aside to marinate for an hour.

After an hour, remove the water from the cucumber, squeeze off the excess water by hand, and put it in another pot.

3. Let's prepare the ingredients, a small piece of ginger, cut into ginger slices first, then cut into ginger shreds, put it in a small stuffy source basin for later use, a small handful of garlic cut into garlic slices, put together with ginger, two red pickled peppers to remove seeds, cut into diamond-shaped slices, and put them in the basin together.

4. A few grains, 2 star anise, pour in green onions, ginger and red pickled peppers, turn on low heat and cook for 3 minutes to bring out the fragrance of the ingredients.

After a few minutes, pour the boiled juice into a small basin and let it cool for later use, then pour the juice into the pickled cucumber, mix well with chopsticks, seal the plastic wrap, and put it in the refrigerator to marinate for 24 hours, and then it can be eaten.

Closing Remarks:Pickled cucumbers are definitely the first in the appetizers, cucumbers are on the market every summer, pickled cucumbers are not only tough but also chewy, a bite is crunchy, and it is very suitable for porridge and steamed bread with wine.