Homemade Red Pickles

Name: Homemade Red Pickles
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 2500g Snow red; Some salt

by Xiao Geng's mother

4.9 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

2

I still like pickles. Most of them are used to make shredded pork with pickled vegetables. In the summer, I like to add some edamame and stir-fry. All I like to pickle a little every year, but I don’t want to pickle this year-the reason is lazy, but relatives know I like to pickle some pickles, the snow red that grows in my field brings me some, so I have to act again! ! "

Ingredients

2500g Snow Red
Some Salt

Homemade Red Pickles

1. Prepared ingredients.

2. Wash and drain the red cabbage and chop. I like the more chopped the better.

3. Add some salt to the chopped vegetables and mix well.

4. Put a heavy object on it for another night.

5. The moisture in the vegetables will come out the next day.

6. At this time, the males at home need to help squeeze the water out of the vegetables, the drier the better.

7. You can taste the saltiness, add some salt and mix well.

8. Fill the bottle with the rest and leave it to time.

Tips:
1. Pickled vegetables are sour when they are light, but too salty and not so fresh.
2. The container for the pickled vegetables should be clean, and the pickles must be pressed tightly when bottling, do not leave too much air, otherwise it will be easily broken.
3. The pickles should be placed in a cool and ventilated place during the pickling process.