Various ways to marinate side dishes? How to pickle small pickles

Soak the artichoke. Ingredients: 5000 grams of artichoke artichoke, 1000 grams of salt, 500 grams of chili pepper, 100 grams of five-spice powder, 80 grams of tangerine peel, 9 grams of Sichuan pepper, 5 slices of ginger.

Prepare a jar of kimchi, wash it inside and out, and dry it with a dry cloth; Peel the artichoke, wash it, slice it, dry it semi-dry, mix it well with the above seasonings, put it in the jar, seal it and marinate it for 1 month.

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.

Pickled radish strips. Ingredients: 1000 grams of fresh and tender white radish, 1000 grams of cold salt boiled water, 100 grams of liquor, 30 grams of dried chili peppers, 8 grams of sugar, 25 grams of salt, 3 grams of Sichuan pepper.

Peel off the top whiskers of the radish, wash and dry, then cut into appropriate long strips and place them outside to dry until wilted; Mix the dried chilies, sugar, peppercorns, salt, white wine and white radish strips into a jar and pour in the salted water. After the altar is sealed with water for 5 days, it can be eaten.

Vinegar pickled garlic moss. Ingredients: 500 grams of garlic sprouts, 300ml of aged vinegar, 300ml of boiling water, about 30 peppercorns, 2 large ingredients, 1 teaspoon of cumin, 1 cinnamon, 1-2 bay leaves, 1 teaspoon of five-spice powder, oil.

Method: Pinch off the old part of the garlic sprout, wash it and cut it into 2cm pieces.

Heat the oil in a pot, pour in the five-spice powder and other spices and stir-fry slightly until fragrant, pour in 300ml of aged vinegar, turn off the heat after the vinegar boils, and pour it into a clean container.

Pour 300ml of boiling water into the vinegar solution just now, let it stand, wait for the solution to cool thoroughly, pour in the chopped garlic sprouts and soak, about 2-3 days later, eat directly or mix with chili oil.

Pickled cucumbers with sweet and sour.

Ingredients: 1000g cucumber, green and red pepper, salt, 100g sugar, 100g aged vinegar, garlic, ginger, high liquor, Sichuan pepper.

Method: A complete set of home-cooked recipes.

Cucumbers, green and red peppers are washed and dried in a ventilated place; Sprinkle the cucumber with refined salt and marinate for 3 hours to control the moisture; The green and red pepper cuts are easy to taste.

Pour an appropriate amount of water, sugar, and aged vinegar (the ratio of cucumber to aged vinegar is 10:1) into the pot, bring to a boil, and let cool.

Ginger and garlic cut into thin slices; Put cucumbers, green and red peppers, ginger slices, and garlic slices into a clean container, pour in the sauce that has been boiled and cooled, pour in an appropriate amount of high liquor, and marinate for 7 days.

Wash the vegetables and let them dry for two or three days to evaporate the water. Then apply the salt evenly and gently knead a few times to make the salt even. Bring the water to a boil, let it cool, and put the vegetables in the jar with the water.

Press the dish tightly with pebbles, and seal the mouth of the jar with plastic wrap so that it does not leak. The jar is covered with a lid, pressed with a weight, and after a week it is ready to use.

Cabbage, cabbage, cucumbers, radish, peppers, etc. can be pickled in this way.

Put some peppercorns in a kimchi jar and it will taste better.