The production method of small pickles, the practice of homemade pickles

Pickled garlic. Ingredients: 500 grams of fresh garlic, 50 grams of refined salt, 100 grams of brown sugar, 50 grams of vinegar.

Specific method: 1. Peel and wash the fresh garlic and soak it in clean water for 5-7 days (change the water once a day).

2. Marinate the soaked garlic with fine salt, turn it over once a day, and marinate it until the fourth day.

3. Add 350 grams of water to the pot, brown sugar and vinegar to boil. Bring to a boil, turn off the heat, set aside to cool and pour into a utensil.

4. Put the processed garlic into the utensil, cover and marinate for 7 days before eating. The pickled sugar garlic is fresh but not spicy, but it has a garlic flavor, slightly sour and sweet, and is very delicious.

Pickled spicy leek flowers.

Ingredients: 500 grams of leek flowers, 20 grams of salt, 10 grams of ginger, grams of chili pepper, grams of cooking wine, 1 gram of Sichuan pepper.

How to do it: Chop the leek flowers with ginger and chili peppers, mix in salt, peppercorns and cooking wine and seal them in a utensil. Generally, it takes about 30 days. The taste is salty, fragrant, fresh and spicy.

Sweet and sour garlic sprouts. Prepare ingredients: 300 grams of fresh garlic sprouts, 15 grams of sugar, vinegar, salt.

Specific method: 1. Wash the garlic sprouts first, then cut them into 3 cm long sections, then blanch them in boiling water to remove the spicy taste, remove them, and dry them to remove the surface moisture.

2. Take a clean utensil, put in the garlic sprouts, then put in sugar, vinegar and salt, and add water appropriately to make the water cover the garlic sprouts. In this way, it can be eaten after marinating for 1 day, and the taste is sweet and sour, tender and crispy.

3. The taste may be slightly worse at first, but generally after 7 days, the taste is thick and slightly salty, and the flavor increases greatly.

Pickled tomatoes. Prepare the ingredients: 2000 grams of tomatoes, 1000 grams of salt.

Specific method: 1. Clean the tomatoes, mark the top with a cross, and blanch the skin with boiling water.

2. After cooling, put it in the utensil, a layer of tomatoes and a layer of salt, cover and store for 7 days (during this period, there is a phenomenon of bubbles on the fermentation day, which is normal, not broken), 3. Then cover the lid and seal it up, put it in a cool and ventilated place (don't freeze it in winter), and you can take it out to stir-fry and make soup in winter.

4. Another pickling method is to marinate tomatoes in 20% concentration of brine. The tomatoes pickled in this way are crisp and delicious. The taste is exactly the same as fresh. It can be used to stir-fry vegetables or make soups.

Homemade small pickles:

1.Wash the cucumber, divide it into 2 3 sections, cut it vertically into 4 6 equal parts, mix with salt, marinate for 4 hours, remove the water from the pickle, put the cucumber in a basin that can leak, and press a basin of water on top for 10 hours.

2.Pour the soy sauce into the pan, add the sugar, bring to a boil, and let cool for later use.

3.Shred the ginger and pepper, slice the garlic, stir well with the cucumber, and pour in the soy sauce when it cools.

4.In another pot, pour in an appropriate amount of oil, add Sichuan pepper and dried chili pepper, stir-fry until fragrant, and pour on the cucumber while hot.

5.When it is done, cover it and put it in the refrigerator to refrigerate, and you can eat it after 2 to 3 days.

In autumn and winter, all kinds of vegetables are pickled and prepared, and they are very delicious with millet porridge, steamed buns, noodles, etc., which are sour and spicy and refreshing, and increase appetite. Here's how pickled cucumbers are made:

1.Prepare the ingredients: Prepare a few cucumbers, clean them and cut them into even slices and put them in a basin, add more salt and grasp them with your hands, and marinate for 30 minutes.

2.Prepare the marinade: put a few bay leaves, two star anise, a pinch of Sichuan pepper in a bowl, pour in 260 ml of light soy sauce, and then pour in water to dilute it, otherwise it will be salty when eating, and then add a spoonful of sugar to improve the freshness, if you don't like it, you can also leave it out.

3.Start boiling the sauce: pour the sauce into the pot, turn to low heat and boil for 2 minutes after boiling, pour the juice into a bowl after boiling fragrant, and set aside to cool for later use. Cut some millet pepper rings, garlic slices, and ginger slices together and put them in a cool bowl.

4.Start pickling: After 30 minutes, pour the cucumber slices into the cotton cloth, press out the cucumber juice inside, so that the cucumber is easier to absorb the juice and taste, and it tastes more crisp, put the cucumber slices in a waterless and oil-free container, pour in the prepared juice, seal and marinate for 2 hours to eat, and a sour and appetizing pickled cucumber is ready.

Notes:

When pickling cucumbers and pickles, it is necessary to pay attention to the amount of salt and the hygiene of utensils, because this directly affects the health of the human body. Therefore, it is essential to pay attention to and keep the pickles clean and hygienic.

A complete list of homemade pickles

1. Fuling mustard is located at the top of the list of the most delicious pickles in China, and is known as the "world's three major pickles" along with European pickles and West German pickles. Although the origin of Fuling mustard is no longer elegant, its production process has been passed down and has been included in our country's intangible cultural heritage. It tastes sour and enjoyable, and it goes well with food.

2. Mustard gnocchi Friends who have eaten mustard gnocchi should all be posterior, some post-90s have also eaten, it was the most popular in the countryside in the past, because it was very poor at that time, and a steamed bun with mustard gnocchi was a meal.

3. Dried plum cabbage is a kind of pickle in the south, which can be used as a separate dish for rice, or as a side dish to cook soup, stir-fry, etc., delicious!

4. Korean bellflower pickles Korean bellflower pickles are the most eaten pickles when I was a child. Because the elementary school is a closed school, breakfast is often eggs with pickles and steamed buns and porridge, which is full of deliciousness and memories.

5. Snow mushroom is also pickled with mustard greens, but most of the mushrooms are eaten by the stems and leaves of mustard greens, and they are planted and made throughout the country. The best thing to eat is fried minced pork with mushrooms, bring me 10 bowls of rice!

6. Dried radish is the most pickled in winter, and it is also the most delicious. In our era, there were no spicy strips, and there were not so many delicacies that could be eaten on steamed buns, only dried radish, which was the most nostalgic.

7. Tianjin East CuisineTianjin East Cuisine is most widely used in stir-frying and cooking soups, just put a little on it, the soup will become more delicious, and it is also beneficial to the body's digestive system.

8. Yutang Pickle Top Ten Brands, founded in 1714, is a time-honored brand in China, a famous trademark in Shandong Province, and a condiment enterprise specializing in the production of soy sauce, vinegar, soy products, fermented bean curd and sauce series products. Yutang products have unique local characteristics and are well received by the market, and are known for their excellent selection of materials, fine workmanship, and both northern and southern flavors. As early as 1910, Yutang's long-term soy sauce, assorted radish, and excellent winter vegetables won the medal of excellence at the "Nanyang Industry Fair" held in Nanjing.

9. Huaimao pickles began in 1671, a famous trademark in Hebei Province, a time-honored brand in China, integrating production, processing and sales, focusing on pickles, sweet noodles, soy sauce, vinegar and fermented bean curd products, and its pickle series products are famous for their pure taste and fragrant fragrance. The company's leading product, Huaimao pickle series, has been famous for its pure taste and aromatic fragrance for a long time, and has been selling well. Among them, the pickled bag melon and the pickled melon are respectively known as the prince of pickles and the queen of pickles.

10. Founded in 1998, Sanhe Simei Pickles is a time-honored brand in China, a famous trademark in Jiangsu Province, specializing in the production, processing and sales of pickles, fermented bean curd, soy sauce and other series of condiments, and its pickles enjoy a good reputation in the industry.

So what are the recipes for small pickles? Next, this article will introduce you to the four kinds of small pickles, for your reference only. If you want to know what to do with small pickles, you may wish to take a look!

1. Sauce eight treasure dishes

Materials:: 1000 grams of cucumber, 800 grams of 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 marinated first), 2000 grams of yellow sauce, 100 grams of sugar, 1000 grams of soy sauce.

Method: 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 and dried, 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. 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.

2. Pickled cucumbers

Materials:: 5000g fresh cucumber, 400g coarse salt, 700g sweet noodle sauce.

Method: Wash the fresh cucumbers, drain the water, cut them into two (or not), mix well with coarse salt, and press the surface with clean stones. After marinating for 3-4 days, remove the cucumbers and drain the brine; Wash and dry the marinade, pour in the drained cucumber and sweet noodle sauce and mix well, cover the jar lid sauce for 10 days and serve.

3. Sauce lettuce

Materials:: 3000 grams of fatty and tender lettuce, 50 grams of salt, 150 grams of bean paste.

Method: Peel the lettuce and wash it; Place it in a clean and clean vat, marinate it with salt and hands, and dry it in the sun; Spread the bean paste on the lettuce and put it back into the small jar. After 3-4 days of cooking, the sauce is ready to serve.

Spread bean paste on the lettuce to avoid the sauce coming out. inconsistent flavor of dishes; If a large amount of sauce is made, the watercress residue can be picked up and dried, and stored in the jar to last for a long time. This dish is delicious and fragrant, which is comparable to Sichuan mustard.

4. Pickled sour and hot dried radish

Materials:5,000 grams of white radish, 30 grams of chili powder, 800 grams of vinegar, 200 grams of sugar, 175 grams of salt, 100 grams of sesame oil, 10 grams of pepper and ingredients, appropriate amount of monosodium glutamate, 2,000 grams of water.

Method

1. Wash the radish first, then process it into strips of 3 cm long, wide and thick rice, and dry it until it is dry for later use; Heat the sesame oil, add the chili powder and fry until slightly yellow, pour in the dried radish and mix inside.

2. Put salt, sugar, pepper and ingredients into the pot and boil with water, add monosodium glutamate, pour it into the tank after cooling, mix well with dried radish, turn it once a day, and it will be a finished product in about 15 days, and it is required to be red and yellow. The texture is crispy and the taste is sour and spicy.

The above is a relevant introduction to the preparation of small pickles. I believe that after reading the above introduction, you have already mastered the practice of these four small pickles. If you are interested in making small pickles, you may wish to refer to the relevant small pickles introduced above!

It's all very good!

Materials. Ingredients; Garlic (fresh) 1500 g.

Seasoning; 1 tablespoon of salt, 250 grams of balsamic vinegar, 500 grams of sugar, 750 grams of aged vinegar.

Method1.Peel off a few layers of skin from the new garlic until only one layer of tender skin remains, no more peeling.

2.After washing, sprinkle with salt and mix well, let it stand in a cool place for a day to kill the water vapor of garlic.

3.Pour out the water and put it in a basket to dry.

4.Wash the glass jar used for pickling and let it sit upside down until it dries.

5.Pour in the aged vinegar and balsamic vinegar, then add the sugar, and stir with clean and oil-free chopsticks until the saccharification is gone.

6.Put the dried garlic in the jar, close the lid and pour the water into the sink at the mouth of the bottle to keep the air out and prevent bacteria from entering. Fill the sink with water about every few days so that the water doesn't evaporate.

Materials. Ingredients; 500 grams of cucumber and 200 grams of ginger.

Accessories; 100 grams of salt, 500 grams of soy sauce, 2 tablespoons of sesame oil, 2 tablespoons of sugar.

Method1.Cut the cucumbers you bought and kill the water with salt.

2.Fresh ginger washed.

3.Slice, sprinkle with salt and remove from water.

4.Sit on a boil of soy sauce, add salt, sesame oil, sugar, and let it cool. Pour into a jar with cucumbers.

5.After a day, pour out the sauce.

6.Bring to a boil in a small pot and let cool.

7.Put the processed ginger in a jar, pour in the sauce, and after a day, pour out the sauce again and bring to a boil.

8.Once the sauce is cool, pour it into the jar and repeat 3 times.

Preparation of pickled 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.

Method: Wash the vegetables and let them dry. 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, old 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.

Characteristics: fresh, crispy, fragrant, spicy, salty.

Notes: Grams. Actually, you don't have to pull so accurately. It's just that you eat as much as you eat according to the general taste.