Pickled garlic sprouts

Overview

Garlic sprouts, like toona buds, are fresh in spring. The fresh ones often become old before we care enough about them. My hometown has the habit of pickling garlic sprouts, firstly to keep the garlic sprouts longer, and secondly because the pickled garlic sprouts are sour and crispy, and can be used as a side dish with rice. Pickling garlic sprouts is very simple. You only need common seasonings such as salt, soy sauce and vinegar. Wash and dry the garlic sprouts, pour in the boiled salt water and let cool, seal it, and wait for ten and a half days. When the color of the garlic sprouts turns brown and is slightly translucent, it is ready. In this way, the pickled garlic sprouts will be sweet and sour, and there is no need to add other seasonings. Using the simplest recipes to cook dishes shows great respect for our taste buds.

Tags

• home cooking
• recipes for lazy people
• aged vinegar
• garlic sprouts
• refined salt
• white sugar
• zanthoxylum bungeanum
• soy sauce

Ingredients

Steps

1. 1 Wash garlic sprouts.

   

2. 2 Pour clean water and place in a cool, ventilated place to dry.

   

3. 3 Pour water into the pot and pour in vinegar.

   

4. 4 Pour in a little soy sauce.

   

5. 5 Add sugar.

   

6. 6 A little salt.

   

7. 7 Sprinkle in Sichuan peppercorns, bring to a boil over high heat to make a sweet and sour soup, turn off the heat and let cool until set aside.

   

8. 8 After the garlic sprouts are dried, tie them into small handfuls so that they can be easily placed in a small container.

   

9. 9 Different binding styles, depending on your preference.

   

10. 10 Put the bundle of garlic sprouts into a clean, oil-free and water-free container, pour in the cooled sauce to cover the garlic sprouts.

    

11. 11 Place it in a cool place for as long as one month and as little as ten days, until the color of the garlic sprouts becomes darker.

    

12. 12 If you want to eat pickled garlic sprouts with sugary garlic flavor quickly, then follow this recipe. After the garlic sprouts are dry, cut into small sections.

    

13. 13 Put the garlic sprouts into a container without oil and water, and sprinkle with salt.

    

14. 14 Knead the garlic sprouts evenly.

    

15. 15 Knead until the color becomes darker and slightly watery.

    

16. 16 Marinate for 30 minutes and pour out the marinated water.

    

17. 17 Pour in the cooled sweet and sour water until the garlic sprouts are covered.

    

18. 18 Place in a cool place and marinate for a few days.

    

19. 19 Marinate the garlic sprouts until they are dark red in color and have the best crispy texture.