Pickled Vegetables

Name: Pickled Vegetables
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 800g Children dishes; Some salt; 300g White vinegar; 200g Sugar

by Mother Maizi

4.6 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

2

Ercai has the fragrance of mustard, but the taste is much better, a bit sweet, chewing in the mouth, glutinous meat, less tendons, no residue. The color of the children's dishes is also very beautiful, the outer leaves are green, the inner heart is white, green and white! Ercai is rich in dietary fiber, which can promote colonic peristalsis, shorten the residence time of feces in the colon, dilute poisons, reduce the concentration of carcinogenic factors, and thus play a role in anti-cancer. It can be used to prevent colon cancer, breast cancer, and liver cancer. Before my house, it was boiled or stir-fried, and the taste was soft and glutinous! I marinated it and ate it today, it was crispy! These are two completely different tastes! My husband prefers crispy ones! Because it is not common here, so I saw it again in the market these days, I bought some pickled and served with white porridge! The key is that it can be preserved for a period of time, allowing the deliciousness to continue! I will kill the water with salt first, and then marinate it with two seasonings, vinegar and sugar! The pickled vegetables are sweet and sour and crisp, really appetizing!

Ingredients

800g Children Dishes
Some Salt
300g White Vinegar
200g Sugar

Pickled Vegetables

1. Bought back vegetables

2. Use your hands to break off the small vegetable heads one by one and wash them

3. Cut small vegetables

4. Put an appropriate amount of salt in a basin and marinate for half a day, preferably with heavy objects on top

5. You will see that a lot of juicy water has been pressed out. Pour out the water, rinse with cold water, and use a kitchen towel to absorb the water.

6. To prepare the sweet and sour sauce, take a pot and add half of the white vinegar and sugar to heat until melted, turn off the heat, then add the other half of the white vinegar, and let it cool completely

7. Put the vegetables in a clean, air-tight box that is free of oil and water

8. Add the cooled sweet and sour sauce

9. Cover the lid and shake well and put it in the refrigerator

10. It has been marinated for 3 days, and the color of the vegetables has changed from the original emerald green to yellow-green

11. Ready to eat

Tips:
Remember to use oil-free and water-free chopsticks every time to pick up the pickled vegetables. Usually put it in a sealed box and put it in the refrigerator. I pickled it with sweet and sour taste. If you like the spicy taste, adjust the ingredients yourself.