Share 8 ways to pickle home-cooked pickles, 0 failures! A sour, crispy and tender appetizer that is delicious to eat

Pickles are a traditional delicacy with a long history! I remember when I was a child, my mother liked to make sauerkraut, a large vat, naturally fermented. Braised pork belly with pickles, chicken soup with pickles, stir-fried pickles...... I'm drooling at the thought of it [cute]

Pickled spicy cabbage

Use tender baby cabbage to make, if you don't like to eat raw, you can also fry it and eat it again.

Spicy dried radish

It should be noted that the white radish should not be peeled, it will be crispy when it is eaten.

The time of drying radish is adjusted according to the weather and temperature, generally 2-5 days, and it can be dried until it is dry.

Sun-dried radishes inevitably have dust, so wash them before soaking.

The cooked spicy dried radish should be placed in a waterless and oil-free bottle, sealed and marinated for a day before eating. If you can't finish eating, keep it in the refrigerator.

Pickled peppers

Pickled radish

Pickled cucumbers

Vinegar pickled radish

Pickled cabbage

Oil-free and waterless glass bottles, a layer of mustard greens and a layer of salt, compacted, the bottle mouth is clean and pressed with a big stone to avoid the sauerkraut from coming into contact with the air, so that after a few days, the vegetables will come out of the water! It can be eaten after slowly fermenting for more than a month.

Do not touch water and oil with all tools throughout the process, and do not touch the oil with sauerkraut in the future, otherwise the remaining sauerkraut will be bad, according to this method and precautions, it will not be bad if it is stored for a year.

Capers

Sour, crisp and tender, appetizing capers, fried meat foam, fried chicken gizzards are super delicious, and cakes are also delicious.