Spicy pickled beans
Overview
Beans are the most popular dish in summer. The new dish has just come on the market, and Sister Xin has been eating it like everyone else for a while, but she will get tired of any dish after eating too much. In addition, Zhuhai is very hot in summer, and I have no appetite at all when it is hot, so I want to eat some pickled appetizers. During this time, Sister Xin has pickled many vegetables with different flavors, and pickled beans are of course indispensable!
Tags
Ingredients
Steps
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Except for the beans and peppercorns, chop all the ingredients and put them in a seasoning bowl. Add the peppercorns as well.
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Add salt, sugar and ingredients and stir evenly until the salt and sugar are completely dissolved.
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Add the white wine and stir evenly, then cover and simmer for 2 minutes.
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Add the beans cut into about 2 cm pieces and mix well with the ingredients.
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After mixing evenly, the beans will come out of the water and become soft. In order to make them softer and easier to put in bottles, stir well and marinate them with the lid on for a while.
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When you feel the softness is enough, take a small spoon and put it into the bottle one by one. Press it gently with the small spoon while loading until it is completely filled. Remember to pour in the water from the pickling of the beans as well.
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The bottle originally contained 500g of winter vegetables. The ingredients prepared by Sister Xin were just enough to fill a bottle after they were marinated.
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During the pickling process, the beans will release a lot of water, so we don't need to add water. When the beans are pickled and the bottle is opened, there will already be a lot of water inside.
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The bottle is first sealed with a plastic bag, covered with a lid, and labeled with the date of production. Then it is sealed tightly with a wide transparent tape along the body of the bottle. It can be marinated for 7 days at room temperature before consumption.
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Picture of the finished product on the seventh day of marinating
