Pickled vegetables

Overview

I miss the oily pickles made by my mother. I haven’t had them for a long time. I’ll try to make them myself.

Tags

• side dishes
• pickles with soy sauce
• home cooking
• cabbage
• celery
• garlic
• millet spicy
• oil
• star anise
• sugar
• zanthoxylum bungeanum
• carrot
• soy sauce

Ingredients

Steps

1. 1 Wash and chop the cabbage, wash and cut the celery into sections, wash and shred the carrots, put them all into a large basin, add 4 tablespoons of salt and marinate for 2 hours, kneading every half an hour to ensure that each leaf is marinated until slightly transparent.

2. 2 Squeeze out the water from the pickled vegetables and put them into a bottle. Taste to see if they are salty enough. This will determine how much salt you need to add to make the juice in the next step.

3. 3 Make the juice: Boil the oil, turn down the heat, add star anise, and fry the peppercorns until fragrant. Add an appropriate amount of soy sauce, salt, and a little sugar. Finally, add the spicy millet and garlic, turn off the heat and let cool.

4. 4 Pour the cooked juice into the bottle, mix it with the vegetables and serve. You can eat it directly. It will taste better if you put it in the refrigerator for one night. It can be stored for a long time after being sealed.