Homemade Pickled Beans
Overview
The weather is getting hotter and the diet is light. Occasionally, I want to make some sour and spicy dishes to satisfy my appetite. The advantage of this simple version of sour beans is that you don’t have to cook a lot at one time. You can eat a few meals every time by making one or two pounds. Compared with the pickling method of soaking in a jar of salt water, the time is shorter. It is simple and easy to make and eat at will.
Tags
Ingredients
Steps
-
Put the beans into water, add a spoonful of salt and soak for a while.
-
Soak and wash the beans to remove as much water as possible (try to remove as much raw water as possible).
-
Cut the water-drained beans into dices and place them in a water-free and oil-free basin.
-
Add salt to the diced beans (as much as possible to ensure the flavor).
-
Mix the salted beans evenly.
-
Prepare a glass jar and wipe it clean without water or oil.
-
Then put the mixed beans into the glass jar, don't fill it too full, just fill it at the neck of the bottle.
-
Cover the mouth of the bottle with a water-free and oil-free dish.
-
Then turn it upside down and add a little drinking water/cool boiled water (not tap water from the faucet) into the dish until it covers the mouth of the glass bottle.
-
Next, change the water once a day, hold down the glass bottle to pour out the water and add some drinking water.
-
Two pounds of beans are packed into three bottles, and the water is changed every day.
-
When the weather is hot and the beans are placed in a ventilated place, the green beans will turn light yellow in about 5 days, indicating that they are almost marinated. You can pour out the water and open the can.
