How to Make Preserved Green Beans with Home Flavor
Recently carrying on with ginger Ba back to his hometown, as his grandfather's birthday was approaching The old man in his eighties was still active, with many vegetables planted in the garden, Excess yard long beans, where to store them before they go bad made me think of making pickled yard long beans.
Ingredients introduction
Long beans (500g),Sichuan pepper(50g),Sugar(20g), salt (50g), white spirit at a concentration (20ml), water (as needed)
The method of pickling yard long beans with hometown flavor
1. This glass jar is essential, or a ceramic one, wash and sterilize it with boiling water then air dry.
2. Choose relatively tender yard long beans for better crispness after pickling.
3. Place an oil-free pot on the stove, add water and Sichuan pepper to boil.
4. Boil until water comes to a boil, then add salt.
5. Add sugar; ice sugar would be better if available, but I used white sugar instead.
6. Turn off the heat and allow it to cool naturally.
7. Cool before placing them in the jar.
8. Pour the cooled Sichuan pepper water into the jar; I added some dry chili peppers for color and extra spiciness, make sure they are dry and oil-free.Chili Peppers
9. Finally, pour a little white spirit on top to prevent fogging.
10. Seal the lid and add water up to two-thirds of the jar's edge; keep adding more as needed but not too much to avoid lifting the lid.
11. Let it sit for about half a month.
12. Wishing your grandfather good health and longevity!
13.
Tips
Remember, throughout the process, keep everything oil-free and salt-free while sealing properly.
