Pickles after frost fall, this is a simple method, cut everything in a jar, 2 days to eat
Frost festival has been several days, the temperature is getting lower and lower, this season is a good season for pickles, all kinds of autumn seasonal vegetables are very cheap, such as cabbage, radish, pepper, cabbage, etc., Cabbage and radish these days as long as 5 cents a pound, cabbage and peppers between 1 to 2 yuan, different quality, the price is not the same, these are good ingredients for pickles.
I remember when I was a child, my capable mother always made these ingredients into pickles after various processes, or sour and spicy or salty, and pickled one altar after another, and the table was enriched throughout the winter, and each meal came with a small dish of pickles, and always ate an extra bowl of rice.
Recently, I have seen a lot of uncles and aunts are buying vegetables and pickles, I also pickled a few kinds of pickles, a while ago I shared several small pickles such as pickled pepper rings, pickled rings, pickled radishes, pickled cabbages, etc., and today I continue to share another method of pickled cabbage.
This small pickle is made with cabbage, carrots, coriander these three ingredients to match, the method is very simple, do not need too much seasoning, as long as put a little salt on the line, cut everything in the jar, pickle for two days can eat, you can also add some chili oil or sesame oil to mix, very refreshing appetizer, than eat meat under the rice.
【Pickled cabbage】
Ingredients: 1 cabbage, 2 carrots, 250 grams of coriander
Seasonings: salt, sesame oil, chili oil
Preparation steps:
In the first step, a few very simple ingredients, cabbage, carrots and coriander, carrots were patted with 3 sticks, and only 2 were actually used in the end.
In the second step, first break off the cabbage leaves one by one, wash them and control the water.
The second step is to cut the cabbage into thin strips, and I remove most of the stems, and if you like to eat the stems, you don't have to remove them.
In the third step, the carrot scrapes off the outer skin with a spatula and cuts it into thin wires.
In the fourth step, the parsley is cleaned and controlled by water and cut into small pieces. This pickle coriander should be put a little more, I put half a pound of good in recent coriander is not very expensive.
The fifth step is to put all three ingredients into an anhydrous and oilless basin, add 3 tablespoons of salt, stir and marinate for more than 2 hours, it will pickle some water, and the volume of the dish will be much less.
In the sixth step, put the cabbage, etc., together with the marinated water, into a glass jar, cover the lid and refrigerate and marinate for 2 days, you can eat it directly, you can also mix it with sesame oil and chili oil to eat.
Cooking Tips:
1. In addition to these three ingredients, you can also add celery, peppers and other ingredients, all cut into thin strips and marinate together.
2, the pickled container should not touch raw water and oil, and take it out with clean chopsticks every time you eat, which can extend the storage time.
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