Homemade Capers
1.
Put the beans in clean water, add a spoonful of salt and soak for a while.
2.
Soak the washed beans to control the moisture (try to control the dry water as much as possible).
3.
Cut the dried beans into cubes and put them in a water- and oil-free basin.
4.
Add salt to the diced beans (as much as possible to ensure the flavor).
5.
Mix the salted carob grains well.
6.
Prepare the glass jar and wipe it clean without water and oil.
7.
Then put the mixed beans into the glass jar, don't fill it too much, just put it at the bottleneck.
8.
Cover the mouth of the bottle with a water-free and oil-free dish.
9.
Then turn it upside down and add a little drinking water/cold boiled water (not tap water from the tap) to the dish, and just pass the glass bottle mouth.
10.
Then change the water once a day, hold the glass bottle to pour out the water and add some drinking water.
11.
Two kilograms of beans are packed in three bottles, and the water is changed every day.
12.
In a ventilated place, when the weather is hot, the emerald green beans will turn pale yellow in about 5 days, indicating that the pickling is almost complete, you can pour out the water and open the can.
Tips:
Put more salt in it, so that the carob grains will easily become sour. The container for the carob grains should be made of glass, and the mouth of the bottle should be large for easy filling and pouring. Just change the water once a day, and drink water. Remember that you don’t need to pour the bottle when changing the water. Just press the bottle with your hand. The function of pouring drinking water at the mouth of the bottle is to seal it, just like making a jar. , The same is poured in cold water on the side of the jar. The prepared tamarind beans can be poured out and fried to dry the water and stored in the refrigerator. Use a few small cans to make more cans and eat them in batches. The longer the time, the more sour the taste.
