Does anyone know how to make red pickles?

Pickled red pickles are made of red cranberries with high sugar content, dig back the cranberries in the ground, clean them, all the halves are salted for about two months, the cranberries already have a sour taste, and then cut them into slices or shreds, my mother generally cuts large slices, a little thicker, so that it tastes more chewy, dry for two days, and then put it in the pot, add rock sugar, chili powder (not too broken fine powder, to the kind of hand-ground chili pepper) soy sauce, slow cooking, boil until the cranberries are soft and rotten, generally we cook for 4-5 hours, At this time, the fragrance of red pickles is already very strong, (smell it and can't help but saliva will flow out) take it out for the second time to dry, cover it with a layer of fine gauze when drying, so that it is more clean and hygienic, about 2-3 days can be sun, eat a bite of sour and spicy delicious, chew a chew full of muscles.

The amount of rock sugar and chili pepper is set according to personal preference, and our family doesn't like too spicy and sweet either, so we don't put too much rock sugar and chili every time we cook it.

Red pickles are suitable for long-term storage, easy to carry, can be accompanied by rice and wine or as an appetizer, take out a handful of meals when eating in winter, and put one in your pocket from time to time when the mouth is light. Now with a sealed small package, there is no need to put it in the pocket like when we were children to get dirty, it is more convenient and hygienic, as long as the mouth is sealed for a long time, it will not dry, and it will not affect the taste.

The handmade red pickles are not only the dishes, but also the taste of home, the taste of mother.

1. Cut the dill, cranberry and taro into shreds. 2. After mixing, put it in a jar and marinate it with salt. 3. In the spring of the second year, take out the radishes, cranberries and taro pickled in the jar.

4. Let the sun dry for a while, and when it is almost dry, put it in the pot. 5. Use the salt-salted soup that has been pickled in this dish and cook it. 6. Cut into thin strips, or steam the chopped vegetables in a basket.

7. Hold it into an egg (round ball), dry it, and put it in the jar to seal and store it. How to make red pickles Ingredients: vinegar, soy sauce, sugar, salt, water, spices:

1 clove, 3 fresh red peppers, 2 bay leaves, 5 black pepper granules Pickled vegetables: cucumbers, garlic, green peppers, carrots, onions Method 1: Boil the soup first: add a little soy sauce to the water (adjust the color according to your preference), add sugar and salt to boil.

2. After boiling, turn off the heat and add vinegar. Vinegar is volatile easily, and turning off the heat can prevent it from volatilizing. 3. After the glass bottle is washed, it is scalded with boiling water for sterilization, loaded with vegetables and spices, and sealed for a few days after adding soup.

4. Pour out the soup, put it in the pot and cook again. If the flavor is not strong, you can add some salt, sugar, and vinegar. Because the moisture coming out of the vegetables during the pickling process will affect the taste.

This can be repeated once for a long time.

Ingredients: appropriate amount of monosodium glutamate, appropriate amount of blending oil.

The preparation of red pickles is as follows:

1.After washing the pickles, cut them into small cubes, and cut the fat and lean meat into dicesAfter pouring a small amount of vegetable oil into the pot and heating it, pour in the diced fatty meat and stir the oil 3Then pour in the diced lean meat and stir-fry together.

4.Cut the bell pepper into small pieces and add to it.

5.Pour in the pickles and stir-fry together.

6.Add a small amount of monosodium glutamate when it is cooked, stir-fry evenly and you can get out of the pot 7Diagram of the finished red pickle.

Ingredients: appropriate amount of monosodium glutamate, appropriate amount of blending oil.

The preparation of red pickles is as follows:

1.Wash the pickles and cut them into small cubes, and cut the fat and lean meats into cubes.

2.Heat a small amount of vegetable oil in a pot, then pour in the diced fatty meat and stir the oil.

3.Then pour in the diced lean meat and stir-fry together.

4.Cut the bell pepper into small pieces and add to it.

5.Pour in the pickles and stir-fry together.

6.Add a small amount of monosodium glutamate when it is cooked, stir-fry evenly and it can be out of the pot.

7.Diagram of the finished red pickle.

Most of the raw materials are cranberries, and the cranberries pickled with salt have a strong salty taste and can be stored for a long time. Can be eaten raw.

Red pickles. The mention of local red pickles reminds us of the distant past associated with it.

In the Hanhai Desert, there were a few poorly dressed people. There are no people, no roads, they cut with experience.

Directions, over a sand dune, over another dune. As the sun sets, they stop their tired footsteps, eat a bite of fried noodles, chew a pinch of red pickles, and wait.

Accompanied by the stars after nightfall.

Fall asleep. To this day, farmers in the Hetao area have been eating red pickles. Even children who go to school in rural areas often carry it in their pockets as snacks.

Red pickles are very salty, and can be eaten dry or soaked, and they are particularly chewy to eat.

Red pickles are lighter, about a kilogram of red pickles, the volume is the size of four or five apples, and it is used as pickles.

Eat, a person can eat for dozens of days.

In the season when there is no harvest, red pickles are a dish that helps the poor. Therefore, the peasants in the poor mountainous areas, every year.

To make red pickles. At present, the common people in the Hetao area still regard red pickles as one of their daily foods.

After the autumn harvest, the cranberries are washed and pickled. The next spring, take it out and slice it or cut it into shreds, then let it dry until it is almost dry, and then use the original.

The soup (salt soup) is boiled and dried, and it becomes a maroon-red red pickle. Or add vinegar and chili pepper for better taste.

When eating, break it up and soak it in rice soup or an appropriate amount of boiling water, it is not hard at all.

Simmer the pickles in red and then develop.

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Pickling method of red pickles 1, wash the cranberry leaves and hairy roots, cut it into pieces, put it in a jar, and marinate it with salt. Salt should be less, and pickled to sour. 2. In the spring of the second year, take out the cranberries pickled in the jar and let them dry in the sun.

3. When it is almost dry, put it in a pot and cook it soft with the salt-salted soup that has been pickled in this dish. 4. Then it is dried and sealed in the jar for storage, so that the maroon red pickles are made.

How to pickle red pickles.

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Pickling method of red pickles 1, wash the cranberry leaves and hairy roots, cut it into pieces, put it in a jar, and marinate it with salt. Salt should be less, and pickled to sour. 2. In the spring of the second year, take out the cranberries pickled in the jar and let Taiyan dry in the sun.

3. When it is almost dry, put it in a pot and cook it soft with the salt-salted soup that has been pickled in this vegetable. 4. Then it was dried and sealed in the jar, so that it was made into a maroon red pickle.

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Precautions for pickling pickles1Choose a marinade: If the number of pickling is large and the storage time is long, it is generally marinated in a jar.

Pickled semi-dry pickles, such as spicy dried radish and eggplant kohlrabi, should generally be pickled in jars, because the belly of the jar is large and the mouth trembles and grinds small, which is easy to seal. 2.Sauce pickling should be done with a cloth bag:

Pickled pickles, generally cut the raw vegetables into slices, blocks, strips, shreds, etc., so that the pickles can be easily immersed in the tissue of the dish. 3.Sauce and sleepy rakes should be made of wood, not metal:

Both sauce making and pickling require frequent raking. Rake is to use a sauce rake to turn the pickles up and down.

1. First of all, remove all the old leaves in the snow, and then put it in a cool and ventilated place to dry, which can fully volatilize the water in the snow.

2. After drying for a day, soak it in clean water, soak it for a period of time, and then wash it with clean water continuously, and then drain it.

3. After draining, take an appropriate amount of salt and rub them in the snow red, preferably coarse salt.

4. After the application is done, after half a day, turn it over again, and turn it for two consecutive days.

5. At this time, you can put the cabbage into the jar, which needs to be compacted continuously, and it is best to press it tightly with a stone, 6. Then seal it tightly, put an appropriate amount of water into the mouth of the altar, and let it stand like this.

7. After pickling in the snow, you need to wait for half a month before eating, but you can't eat it in advance.

8. When taking snow red, the utensils must not have water and oil, and must be kept dry to avoid the deterioration of snow red.

[Ingredients]: Snow red, salt.

Production method] 1. First wash the snow red, put it on the rope to dry, dry all the water, and then remove the roots of the snow red and cut it into small pieces.

2. After cutting, put it into a large basin without water, sprinkle with salt and stir evenly, it is best to choose coarse salt for salt, mix it for a while, mix it for a while, mix it out, and marinate it for a while after mixing.

3. Squeeze the water out again, put it into a water-free, oil-free, impurity-free vegetable jar after squeezing it dry, and press it tightly while putting it, so that the jar is full and compacted. Finally, pour in the marinated soup, sprinkle a layer of salt on it, cover it with a lid, and seal it for half a month.

Tips: 1. When pickling snow red, add enough salt at one time, and the ratio of vegetables to salt is 5:1.

2. The washed snow red must be dried with water, otherwise it will rot during the pickling process.

3. The jar of pickled snow red must be waterless, oil-free, impurity-free, and clean to avoid deterioration in the pickling process.

4. In the process of pickling, it can be turned once in the middle, one is to make the red salt in the snow even, and the other is to make the pickled school red and not yellow.

5. In the following days, the snow red in the can should be turned several times a day to make the snow red breathable, heat dissipation, and salty evenly.

6. When pickling snow red, don't expose it to the sun, store it in a cool place, generally you can take it out and eat it after half a month, don't marinate it for too long, otherwise the nitrite will be very high.

The pickled snow is very good, whether you eat steamed buns or drink porridge. Very light and crisp. If you like to eat snow red, try it quickly.

Ingredients: 10 catties of snow red, salt catties, and an appropriate amount of bay leaves.

1 4 First of all, pick and wash the red in the snow. When picking, be careful not to repair the roots, and let the snow red keep it as original as possible, just pick those rotten leaves. Then put them in a sink or a larger basin and start sprinkling salt on the snow red, trying to sprinkle as much salt as possible on the roots of the vegetables, and rubbing the roots so that the salt can get inside.

When you take it out and eat it later, if you add too much salt in the early stage and feel salty when eating, you can take it out in advance and soak it in rice water for one night when you want to eat snow red the next day; This ensures that the saltiness of the red is reduced without affecting the taste and color of the red.

Xue Lihong bought it and put it in the sun to dry it a little, and then it became soft, and then wash it with water, knead it slightly, knead out the water, and then put salt and warm boiled water to seal it and wait for it.

First prepare a sealed jar, put the snow red in it, add a layer of large grains of salt, then put in the snow red, then add the large grains of salt, then seal it and put it in a cool place, and marinate for about a week.

Xuelihong, an annual herbaceous plant, a variant of mustard greens, pickled with mustard leaves and stems, is Xuelihong (also known as Xuelihong), commonly known as spicy vegetables. The leaves are deeply lobed, the edges are shrunken, and the flowers are bright yellow. The stems and leaves are common vegetables and are usually eaten pickled.

Remove the yellow leaves from the snow red, peel off the roots, wash and dry, chop the dried snow red, put it in a large pot, sprinkle the salt and pepper evenly into the snow red, rub the snow red with both hands until the dark green salt water is kneaded, seal the altar, and then leave it for about 10 days to eat.

After washing, put it directly in the jar, put salt and marinate it slowly!