Pickled Small Pickles, Chives, Peanuts

Pickled Small Pickles, Chives, Peanuts

1. After picking the leeks, washing them, put them in a cool place to dry them.

2. Wash the red pepper and let it dry in the shade

3. Dried leeks cut into sections or chopped

4. Cook peanuts and let cool

5. Chop the red pepper and ginger separately,

6. Pickle with leeks and salt. The salt should be 2 times more than usual.

7. After the leeks have been marinated for one hour, pour in the cold peanuts, mix again, and seal with plastic wrap and put in the refrigerator for storage

8. It can be marinated overnight. The last time it’s marinated, it’s enough to eat for half a month.

Tips:

1. Do not remove the stems when cleaning the peppers

2. Do not use too much effort to wash the leek to prevent damage to the chlorophyll of the leek, and it is easy to rot

3. Make sure that the pickles do not get into the oil

4. The pickled leeks and peanuts must be covered with plastic wrap and put in the refrigerator. You can take out a small amount when you want to eat it.

5. Don't pickle too much at a time, at most one catty, enough for more than 20 days

6. The amount of salt is one or two spoons more than usual for cooking, so salty is easy to store