Methods of pickling various pickles, a complete collection of pickles of various pickles

Pickled pepper. Ingredients: 2000g chili pepper.

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

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

2) Wash the pickle jar, then spread a layer of chili peppers with a layer of salt (about half of the salt), and finally pour in brine, press stones on top of it, and let the chili peppers soak all in the brine. Pour the jar once on the second day, and take it out and put it in the water filter basin on the third day to control the salt water purification. On the fourth day, pour the first salt water into the jar and sprinkle with the remaining half of the salt.

It can be used in about 20 days.

Characteristics: Salty and spicy taste.

23 degrees of salt water, (i.e. gram of water with refined salt and stir evenly).

Pickled radish cubes. Ingredients: 500 grams of radish.

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

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

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

3) Sprinkle the chili powder on the radish cubes and stir well, then add shrimp paste, green onion, ginger, minced garlic, celery, sugar, refined salt, adjust the taste, put it in a clean small basin, and store it at 20 degrees for 48 hours before eating.

Characteristics: clear, spicy, salty, crispy in the mouth.

Pickled ferns.

Ingredients: 500 grams of tender bracken.

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

Method: 1) Soak the bracken in rice water, boil it with rice water, cool well, wash it with water, and then soak it in cold water.

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

3) Put the chopped bracken into a pot and fry it in sesame oil, add green onions, garlic and soy sauce, turn it once, then pour in the pork rib broth, bring to a boil and add refined salt.

Pickled toons. Ingredients: 5000 grams of toon.

Seasoning: 1250 grams of refined salt.

Production method: 1) Raw materials: choose toon buds from Kaicun, fresh and fat, about 10cm long, suitable.

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

3) Pickling: a layer of toon and a layer of salt. Sprinkle less water and let the salt melt. (When all melts, the concentration of brine should be controlled at 18 degrees).

4) Turn over: open the bottle and pour it 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 until it is dry, pile it up and tie it tightly, and then put it into the jar to press, and store it in a cool and ventilated place for the finished product. You can smear a little vinegar in the jar and keep it green.

Features: Delicious and green!

Generally, when pickling pickles, you can clean the ones you need to pickle, and then use salt to marinate them, and then add some seasonings, salt, etc. to pickle it.

Pickled 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 them into strips, dry them until they are semi-dry and put them in the jar, then add seasonings and mix well, and they can be eaten for about two days.

If you eat all kinds of pickles, he needs to ask you to bring the items, and give him the swallows over there after the water is finished just now.

The basic method will be pickled, washed, cut, and cooled with seasonings, and most of the water will be removed after being cooled, and the salt will be taught in the jar and sealed after a week

There are many ways to pickle various pickles, and the important point is that the addition of seasonings and the control of time must be controlled to achieve better results.

The method of pickling all kinds of picklesPickling all kinds of pickles, I know that we have the best old smoker here, that because the chili pepper is the chili, chop it, and then put it in a bottle and put salt, then put some ginger, garlic, and then cover it, so that every once in a while with paper, it is very delicious.

The pickling method of various pickles is much the same, and the ingredients you buy that need to be pickled are placed on the inside of the jar. Then add a layer of salt, then another layer of ingredients, and another layer of salt. In a few days, the pickles were pickled.

The way to develop various pickles is to wash the vegetables first. Then dry the water, then add salt and mix inside. Put it in a container and seal it and marinate for a few days.

We pressed the snow red yesterday, and washed the snow red. Put it in the tank, a layer of snow and a layer of red salt.

To pickle pickles, you should first choose good greens, wash them, and control the water. Choose a suitable seven-year, a layer of greens, a layer of salt. The stone was pressed against it.

To develop all kinds of pickles, first boil the boiling water, then cool it and put in refined salt and some peppercorns, then clean the vegetables that need to be pickled, and then dry the water and put it in it for 15 days.

There are actually many ways to pickle pickles, you can take some salt, then chop that pickle, and then add salt and pickle again.

The practice of pickling all kinds of pickles is very simple, as long as you clean the container of your pickles, then dry, without a drop of water, and then put your vegetables in it, and then smear a layer of salt on the vegetables, seal it and store it for 10 days before eating.

Hello, this friend actually thinks you can follow the online method to pickle pickles, do you have any other questions? Give you mine and eat again.

For the method of pickling various pickles, log in to the pickles related ** to inquire about the pickles method.

1. Sauce eight treasure dishes.

1000 grams of cucumber, lotus root, 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 raw materials should be pickled first) 2000 grams of yellow sauce, 100 grams of sugar, 1000 grams of soy sauce.

The above raw materials are processed into equal size shapes and mixed together, soaked in water to bring out part of the salty taste, taken out to dry, put into a cloth bag into the cylinder, put yellow sauce in the tank, and the sugar soy sauce is stirred once a day for 5 7 days.

When the main ingredient is marinated first, add salt should not be too much, the time should be longer, 5 8 days, the seasoning in the tank should be submerged in the main ingredient, if it is insufficient, you can add cold boiled water.

Pickled cucumber ingredients: 100 kg of cucumber, 20 kg of salt, the number of home pickles is small, and it can be reduced according to this ratio. Method:

Wash the cucumber and put it in the tank, a layer of melon and a layer of salt, and evenly sprinkle a small amount of salt water, marinate for 3 5 hours on the same day, pour the tank 1 time, and then 1 time a day, and eat it after pouring the tank 4 times in a row.

The pickling method of all kinds of pickles is basically the same, first wash the corresponding vegetables and dry them, then soak them in salted water or rub salt on them, and then seal and pickle.

There are many ways to pickle various pickles, but the more delicious one is to pickle pickles in salt water, and mustard swallows are particularly delicious, and a little faster peppers.

The method of pickling white radish, first cut the white radish, first kill the water with salt, and then put in the green onion, ginger, sweet and sour salt, millet pepper, closed overnight, and the next day can be eaten.

There are two main points to pay attention to when pickling pickles. The first is to empty the water after washing the vegetables. The second is a layer of vegetables and a layer of salt.

If we pickle the radish, first clean the radish, then sprinkle in salt, put the radish on the salt to pickle, then we cut it into thin strips and then do it.

Cut the vegetables into strips, wash the heart immediately with salt, wash it clean, then add salt, sprinkle with sugar, chicken essence and minced garlic, so that the fat intestines are delicious.

I think there are many ways to grow pickles in this song, such as pickling radishes on the Internet.

There are many ways to make pickles, you can prepare the ingredients first and then add the sour soup.

There are many ways to pickle various pickles, and some people like to eat salty pickles, or there is something to pickle.

This method of pickling all kinds of pickles, I think it is ordinary pickling, and there is no special method that is okay.

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.

Characteristics: fragrant taste, green color.

The easiest way to make cucumber pickles, simple and delicious, try it quickly, it won't be bad for a long time.

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.