What are the delicious pickles that you can make at home in the city and can be stored for a long ti

You can make cucumbers in sauce!

Ingredients: 5000 grams of fresh cucumber, 400 grams of coarse salt, sweet paste.

700 grams. Method:1Wash the cucumbers and melons, drain the water, cut them into two parts, add coarse salt, mix well and compact, and press the surface with clean large stones.

2.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.

In the city, you can cook and keep it for a long time, like pickled cabbage, pickled radish, pickled leeks, all kinds of pickled vegetables can be stored for a long time, and the taste has always been very good, pickled beans, pickled melons, pickled radish, pickled celery, these are all delicious. There is also vinegar soaked peanuts that are particularly nutritious and delicious, especially good for the body, spicy cabbage. We can buy a cabbage, sand it with salt for a period of time, beat apples, pears, peppers, green onions, ginger and garlic, etc., and then put an appropriate amount of salt, sugar, and evenly spread cabbage.

Basically, it can be eaten after two days.

There are basements in the city where you can pickle mustard, pickle dried white radish, pickle peppers and spicy cabbage in the basement. Pickled vegetables are better to eat, and pickles that have been kept in the basement for a long time are more flavorful.

What are the delicious pickles that you can make at home in the city and can be stored for a long time? Homemade meal, main ingredient: mustard greens. Excipients: large grains of salt, garlic, ginger, red rice pepper (friends who are afraid of spicy can use red pepper instead).

Method: Buy mustard greens three days in advance, dry them for one day on a sunny day and then wash them, and then dry them for two days after washing them (be sure to see the weather forecast first, I don't lose it, it rained for three days in a row, so I had to pickle the vegetables).

Remove the yellow leaves from the clean and dried special wilted vegetables, chop them and add an appropriate amount of large grains of salt and mix them repeatedly, knead them a few more times, let the vegetable juice marinate and squeeze out the water, add garlic foam, ginger foam and red rice pepper foam, and then put some large grains of salt and stir together. It's all worked. You can do more, use canned bottles or glass bottles (remember to take a spoon and press it tightly during the loading process, so that the shelf life is long and delicious), put it in the refrigerator and take it out to eat at any time, and fry it in the pot for two minutes before eating, it is very fragrant and delicious.

It can be used for rice, porridge, steamed buns, the best way to eat it is to fry rice, put some eggs and chives to fry together, very delicious.

This is more, the general pickled products can be stored for a long time, can be placed in the refrigerator, the simplest is dried radish, but I personally still prefer to pickle some pickles, and then seal and preserve, the taste can be adjusted according to personal preferences.

To make a delicious and long-term pickle in the city, you can use spicy cabbage and dried radish. It is also common to wash dried radish and cabbage and marinate them with salt and sugar. Put it in a sealed jar, take it out and eat it after this period of time tomorrow, it's super delicious, and it also goes with rice, the most important thing is to keep it for a longer time.

You can make refreshing radish at home, the production process is relatively simple, convenient and practical, and the taste is not salty.

Peel the white radish and carrot and cut it into long strips of about the same size, then chop some garlic and then some ginger.

Put the cut white radish and carrot into the jar, and then pour in the white vinegar, and the ratio of white vinegar to pure water is 1:2 or 1:3, mainly depending on whether you like to eat sour, pour more sour vinegar.

Add an appropriate amount of sugar.

Then seal the jar and put it in the refrigerator, and you can eat it directly the next day.

Pickles are not a good thing, try not to eat pickles for a long time, the longer the pickles are left, the more likely it is to produce nitrites. Eating too much nitrite is easy to increase the chance of cancer.

There are a lot of pickles, for example, Korean pickles with chili peppers and cabbage, as well as apples, and pears, the spicy cabbage is very delicious, and the preservation time is still very long, and it is also very convenient to eat, and there are pickled cucumber pickles, um vinegar and sugar, and then together, and soy sauce is also delicious, there must be a lot of pickles, I can't talk about them one by one.

Generally speaking, the pickles that can be homemade at home in the city and can be preserved for a long time are first pickled radish strips, which are generally pickled radish strips in winter, and then spicy cabbage that works in the northern region can also be stored for a long time, and it is also a pickle that goes well with rice.

Pickled dried radish should be very good! Because in winter, it is cheaper, and the method of making it is relatively simple. And pickled cabbage is also good. Mixed cucumbers are also good. If you're going to be a goldfish, it's still very good to make.

There are many pickles that can be made and stored for a long time, such as dried radish, spicy cabbage, kohlrabi, pickled cabbage, etc.

In the city, you can make many delicious pickles at home, such as spicy cabbage, pickled cucumbers, and capers. We only need to follow the teaching course in ** to make these pickles are very simple to make, and we can keep them in the refrigerator for a long time.

It has to be carrot sour! The cost is low, the time is short, and appetizing, I soaked a large radish this week and brought it to the company, and I ate it all for my colleagues in a few days. My colleague kept asking if there was anything else!

Let me tell you the steps, wash and peel the radish (or not), cut it into small strips, marinate the radish with a small flat spoon of salt, kill the radish water and wash it with cool boiled water to remove the salt of the radish. It's better to use cold boiled water! After all, it's eaten raw.

Mix the sweet and sour sauce (sugar and white rice vinegar), control the ratio by yourself, and you can try the sweet acidity by yourself. Put the radish strips in the sweet and sour sauce and mix them to fill the can, and cut some fresh chili rings to soak the taste better! If the canned food is waterless and oil-free, it will not spoil every time you eat it with clean chopsticks!

1. It is recommended to seal and store pickled pickles in the refrigerator, especially in the summer when the temperature is high, otherwise it is easy to have problems such as mold and taste.

2. Put the pickles in a food plastic bag, squeeze out the air inside, and tie the mouth to preserve. Every time you eat, use clean chopsticks or a spoon (be sure not to bring raw water) to take out a part and tie it tightly. It won't break or dry out if left in this way for a month.