A complete collection of home pickled pickles, a complete collection of various pickle pickling meth

Share that a mother has made pickled vegetables for many years, which can be eaten for a winter, spicy and refreshing, especially under rice, sealed in a jar, tied tightly with a rope, and eaten as much as you want, the chili peppers are spicy and refreshing, the radish and cucumber bite is very crisp, the saltiness is moderate, whether it is eating steamed buns or with rice, it is very delicious.

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.

A delicious pickle is not just as simple as "salty", it contains many complex emotions in it, and most importantly, it does not lose the taste of the dish itself! Today, Xiao Jane will share with you 6 pickling methods, whether it is used for wine or rice, it is the best choice, let's take a look at ......

First: [Root fragrance].

Ingredients required: green radish, cucumber buttons, coriander root, celery root, fried dumplings, ginger, garlic.

Seasoning: salt, sugar, high liquor, light soy sauce, Sichuan pepper, star anise.

Method: 1: Wash all ingredients, control the moisture, cut into long strips, sprinkle with salt and marinate for 30 minutes.

2) Add a little water to the pot, add Sichuan peppercorns, star anise and cook for 5-10 minutes, turn off the heat and cool thoroughly, set aside.

3: Add light soy sauce, white wine, sugar, stir well in the boiled pepper water, 4: Dry the marinated ingredients, put them in the sauce and stir well, marinate for 24 hours.

Second: [Pickled cucumber].

Ingredients: cucumber, light soy sauce, dark soy sauce, star anise, Sichuan pepper, dried chili, ginger, garlic, salt.

Method, 1: Wash the cucumbers you bought, cut them into long strips, sprinkle them with salt and marinate them for 2 hours, then put them on a drain net and blow them with an electric fan for 4 hours.

2: Heat a wok, pour in light soy sauce, dark soy sauce and sugar, stir well and let it cool naturally, then add star anise, Sichuan pepper and dried chili pepper and set aside.

3: Put the cucumber in the crisper box, then add garlic slices, ginger slices, pour in soy sauce sauce, pour white wine, seal and marinate for 24 hours, then serve.

Third: [Spicy radish shredded pickles].

Ingredients required: green radish, sugar, salt, monosodium glutamate, chili powder, thirteen spices.

Method, 1: Wash the green radish, rub it into thin strips, sprinkle with salt and marinate for 2 hours.

2: Pickled shredded radish, drain the water, and let it dry in the sun.

3: Shredded radish, wash with water and dry again.

4) Add salt, sugar, monosodium glutamate, thirteen spices, five-spice powder, knead well, marinate for 4 hours.

The farmhouse pickled chopped pickles turned out to be so simple, you don't have to go out to buy it, it's so fragrant.

Peppers, cucumbers, small pickles.

Ingredients: 2500 grams of cucumber, 500 grams of chili pepper, 750 grams of soy sauce, 50 grams of peanut oil, 50 grams of old wine, refined salt, ginger slices, Sichuan pepper, appropriate amount of monosodium glutamate.

Preparation: Wash and dry the vegetables. Slice the peppers and set aside, cut the cucumbers into strips, soak them in salt for 2-3 hours, remove them and dry them for later use.

After the peanut oil is heated, add the Sichuan pepper, and then add soy sauce, white wine, refined salt, and ginger slices to boil after the Sichuan pepper turns yellow. Put it in a dry container, put in monosodium glutamate and sesame oil, let it cool, pour the cucumber and chili pepper into the soup, it is best to soak the vegetables, and you can eat it the next day.

The tutorial on how to pickle pickles is as follows:

Ingredients: Chinese cabbage, garlic cloves, coconut white, garlic sprouts, bitter gourd, lentils, shallots, moss, radish, cabbage, bamboo shoots, cucumber, tender ginger sprouts.

Excipients: 2800 grams of fresh red pepper, 100 grams of dried pepper, 120 grams of Sichuan pepper, 120 grams of old ginger, 150 grams of salt, 40 grams of liquor, 80 grams of brown sugar.

1. Wash the kimchi jar and wipe off the water with a clean cloth. Pour 2 kilograms of cold boiled water into the jar of Jing Zhao Chop, add salt, dried chili pepper, Sichuan pepper, ginger, brown sugar, white wine, etc., to soak in water.

2. Wash all the vegetables to be pickled, dry them, and put them in the jar.

3. Cover the altar cover, add water along the altar, and check it frequently to prevent water shortage in the altar.

4. Brew for 7-10 days before eating.

5. Wash and dry the pickle jar, pour in the drained cucumber and sweet noodle sauce and mix well, cover the jar lid sauce for 10 days before eating.

The pickling method of pickles is as follows:

1. Sauce eight treasure dishes.

Raw materials: 1000 grams of cucumber, 800 grams of lotus root and 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 the shape of equal size 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 tank, put yellow sauce in the tank, and stir the sugar soy sauce once a day for 5-7 days.

2. Assorted kimchi.

Ingredients: cabbage, garlic, shallots, green shoots, cucumbers, fresh red peppers, radish, lentils, ginger, garlic 250 grams each, 100 grams of dried chili pepper, 100 grams of Sichuan pepper, 100 grams of ginger, 150 grams of salt, 40 grams of white wine, 80 grams of brown sugar.

Disinfect and wash the kimchi jar and dry it with a clean cloth. Pour 2 kg of cold boiled water into the jar, and put salt, dried chili, Sichuan pepper, ginger, brown sugar, and white wine to make kimchi water. Wash all the vegetables to be soaked and dry them in the jar, cover the lid, add water along the altar, and check the edge of the altar often to not lack water, so that it can be soaked for 7-10 days.

3. Pickled cucumbers.

Ingredients: 5000 grams of fresh cucumber, 400 grams of coarse salt, 700 grams of sweet noodle sauce.

Wash the fresh cucumbers, drain the water, cut them into two (or not), add coarse salt, mix well, and press the surface with clean large stones. After marinating for 3-4 days, remove the cucumber and drain the brine.

4. Sweet and sour cucumbers.

Ingredients: 5000 grams of cucumber, 250 grams of sugar, 250 grams of salt, 20 grams of vinegar.

Wash the cucumbers, cut them, remove the seeds, dry them until they are semi-dry, then soak them in a solution of sugar, vinegar and salt, and seal them for 15 days.

5. Soak spiced cucumbers.

Ingredients: 5000 grams of fresh cucumber, 1500 grams of cold boiled water, 100 grams of dried red pepper, 250 grams of salt, 50 grams of white wine, 50 grams of five-spice powder, 20 grams of soy sauce.

Wash the cucumbers, soak them in 25% salt water for 2 hours, remove them and drain them. Put cold boiled water, salt, white wine, red pepper, five-spice powder, soy sauce into the jar, then put the cucumber in, cover the jar lid and seal, and soak for 10 days.