Homemade delicious pickled beans

Overview

A side dish to go with any meal, no matter what staple food you eat, it’s easy to make and delicious! Get started now!

Choose good green cowpeas without insect eyes. White long beans are not as crisp and crisp as green long beans, so they should not be used! Use five kilograms, wash and dry, be sure to dry
Prepare an oil-free and clean pot, pour 1500 grams of water, 50 grams of salt, a handful of Sichuan peppercorns, and 6 dried chili peppers. If you like spicy food, you can add more chili peppers! Bring to the boil, let cool and set aside. Be sure to let it cool completely
Clean the soaking jar, it is best to scald it with boiling water, sterilize it, and dry the water. The water must be oil-free and water-free. Cut the beans into long sections and put them into the jar. This will make them more flavorful and delicious! Be sure to make sure the code is tight and there should be no space to prevent air from entering during fermentation and causing damage
Finally, add the cooled pepper water to ensure that the beans are submerged. At this time, pour in high-strength white wine, cover the lid, and fill the top edge with water. This serves as a seal! Put the soaking jar in a cool place, and you can take it out and eat it in 5 to 7 days in summer. The longer the time, the more sour the beans will be! The finished picture shows the freshly made pickled beans