How do you drown celery pickles that are not easy to spoil?

You know it's air intake at a glance, you add liquor and salt to try it, if it doesn't work, you can only do it again! As for how to pickle: this is what I do to someone else, the principle is the same, just swap the pepper for other pickles:

If you have pickled kimchi at home, put the washed chili peppers directly in the pickle jar of pickled kimchi, add salt according to the amount of kimchi (to prevent the kimchi from softening or acidifying), and then add half a tael of wine (to enhance the flavor + prevent white floats from growing in the kimchi), cover the lid of the kimchi jar, fill the lid with water around the lid (refuse the entry of outside air, in order not to damage the kimchi), if there is no kimchi 1Buy a pickle jar as needed, preferably ceramic (this is the most centered), and a glass jar (the kimchi jar is the kind that points out a circle at the mouth of the jar and the lid is placed on it) 2According to the size of the jar, take 1 3 of the water of the jar and boil it, and add salt after the boiling water becomes warm, half a package of edible salt, until the water cools and then put in the washed pepper 3

Add wine (about one or two liquors) to the kimchi jar 4Cover the lid and pour water around the lid of the jar, let the mouth of the lid be flooded with water to prevent air leakage, after about 5 days the pickled pepper can be eaten, according to their own demand in the pickled pepper is insufficient, you can add new peppers, repeat the first method on it, you can also add other dishes, do not put leafy vegetables (easy to rot affects the taste of other dishes), you can put some radish, green cabbage, garlic, etc.

Celery can be eaten pickled.

Ingredients for pickled celery:

Celery pickling time should not be too long, it is best to eat with pickling, usually at home can take a kilogram of celery, a small piece of ginger, a head of garlic, a red pepper, an appropriate amount of edible salt, a clean container.

1. Remove the leaves and roots of the prepared celery, leave its leaf stalks, and then wash them with water, and cut them into segments for later use.

2. Remove the skin of the garlic, cut it into garlic slices, wash the ginger and cut it into shredded ginger, and wash the red pepper and cut it into cubes.

3. Put the cut celery and garlic and ginger and red pepper together and mix thoroughly, then add edible salt and mix well and put it in a cool place to pickle, four or five hours later can be flavored, if you can marinate overnight, and eat it again the next day, the taste will be even better.

4. Although the practice of pickled celery is very simple, in the process of making, we must pay attention to the fact that the celery or other materials can not be stuck with oil, otherwise it will be easy to deteriorate, and if you want to make the pickled celery taste better, you can add an appropriate amount of sesame oil to season when you take it out and eat.

Yes, drowned vegetables and kimchi can be used.

When pickling pickles, if the celery pickles want to ensure that they are fresher and taste better, try to choose slightly thinner celery when we choose celery.

Autumn is coming, there are many families who want to pickle some pickles, want to pickle celery, the first thing to pickle is to wash the celery, and then dry it outside for 1 to 2 days, and then blanch it with water and then put a certain amount of salt to pickle it for a day to two days. When dry, take it out and put it in an airtight container.

Ingredients: celery leaves, salt, sugar, light soy sauce, star anise.

1. Don't put the celery leaves that are rotten and yellow, as long as the celery leaves are green and have no signs of decay, put them in water to clean them, and soak them for half an hour.

2. Take out the celery leaves to control the moisture, boil a pot of hot water about 80 degrees in the pot, pour it directly into the celery leaves and scald it, the celery leaves become soft and take them out and soak them in cold water, and take them out to control the moisture.

3. Sprinkle the celery leaves with salt, the amount of salt is controlled by yourself, and the celery leaves have a salty taste that can reach the level of pickles, and they can be marinated for half an hour.

4. Put the celery leaves into a jar or glass jar, pour in the water boiled with white sugar light soy sauce and star anise pepper, be sure to cool down before pouring in, cover the lid and marinate for a day to eat.

The method of pickling celery is very simple, if you have finished drying celery, you can reduce the steps of vegetables to remove water, let's take a look at how to pickle celery:

After removing the leaves, wash the celery, put it in a ventilated place to dry the water, and when the celery is dried until it is soft, then cut it into small pieces of uniform size and put it in a pot for later use.

2. 1 kg of green and red peppers, wash them, dry them and cut them into evenly sized pepper segments. 5 heads of garlic, 2 pieces of ginger, peel and wash, dry and chop into minced ginger and minced garlic.

3. Put the chopped green peppers, red peppers, minced ginger, minced garlic and chopped celery in a pot.

4. Add an appropriate amount of salt to the pot, an appropriate amount of spicy fresh. Wear disposable gloves and mix all the ingredients evenly.

5. After grasping and mixing all the ingredients evenly, put them into a waterless and oil-free jar, seal and marinate to make it better flavored.

Ingredient list: 3 kg of celery, 1 kg of green chili, 1 kg of red pepper, 5 heads of garlic, 2 pieces of ginger, appropriate amount of salt, appropriate amount of spicy fresh).

Cooking Tips:

1. Cut the celery after it is soft, which can effectively prevent water from coming out when pickling.

2. Be sure to wear disposable gloves when grabbing and mixing to prevent spicy hands.

3. After the celery is pickled, when you take it out, you must use waterless and oil-free tools to avoid spoiling.

Celery is a high-fiber food with anti-cancer and anti-cancer effects, it is digested by the intestine to produce a kind of lignin or intestinal lipid, which is an antioxidant, and at high concentrations, it can inhibit the carcinogen produced by bacteria in the intestines. It can also speed up the passage time of feces in the intestine, reduce the contact between carcinogens and the colonic mucosa, and achieve the purpose of colon cancer.

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Hello, the cold celery leaves are salty, you can add more celery leaves and stir-fry them together, so that it is not so salty.

What to do if the cold celery leaves are salty.

"<>Hello, the cold celery leaves are salty, you can add more celery leaves and fry them together, so that they are not so salty."

Of course, you can also add other side dishes, so you can also talk about a lot of savory <>

There are other methods: 1. Add water. This is the easiest way to make the dish taste less than it used to be, but not too salty.

2. Add sugar. With the addition of sugar, the dish will not be as salty as it is. 3. Add the potatoes.

If you put too much salt, at this time, quickly peel a potato, then cut it into pieces and put it in the pot, and the saltiness in the pot will be absorbed by the beans. 4. Add some vinegar. The taste of vinegar will make the saltiness reduce the spine very much, and make the dish have a faint sourness, if you like to eat vinegar, then put more finches without a problem.

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