Homemade Pickled Beans

Overview

I didn’t like sauerkraut in the past, but after making sour beans, I have a new understanding of it. Let’s not talk about the various benefits of sauerkraut, but the taste is very appetizing. When the beans are on the market, make more and save them for winter to change the taste. It is very good.

Tags

• vegetarian dishes
• beans
• clear water
• high-strength liquor
• rock sugar
• salt

Ingredients

Steps

1. 1 Wash and dry the beans;

   

2. 2 Sterilize the container used for making pickled beans with boiling water;

   

3. 3 Put two tablespoons of salt and a piece of rock sugar (about 40 grams) in a cup of water. Boil the water and let it cool;

   

4. 4 A handful of three to five dried beans should be plated to a size that can fit into the container;

   

5. 5 The height of the beans in the container should be about two finger widths from the edge;

   

6. 6 Pour cold water into the container, making sure to cover the beans, and finally pour in a spoonful of high-strength white wine;

   

7. 7 Seal the mouth of the bottle with plastic wrap, tighten the cap, and put it in a cool place;

   

8. 8 After a week, the beans have changed color and can be opened and eaten.