I believe that many people have eaten pickles at the same time. It is important to know that the nutritional value of pickles is very high. First of all, there are many ways to make pickles, but the most important thing is to choose a pickling jar like this to make the pickles more fragrant and crispy, and the taste better.

Tools: Special pickling jars made of earthenware, the unglazed ones are called earthen jars, and the glazed ones look better. The mouth of the jar is raised, and there is a circular concave tray around the mouth (i.e., the water槽, which can hold water). The jar can be sealed with a lid. It can accelerate fermentation of pickles in an oxygen-free environment, producing a large amount of lactic acid. When making pickles, fill the side tray with water and seal the jar to prevent air from entering. If there is no pickling jar, you can use other containers instead, but they must have a large opening and be tightly sealed, not breathable. When I was young, my mother would always carefully check for sand holes and cracks on the outside of the jar, as this would affect whether the pickles would spoil during preparation. Now, there is a popular glass jar, which looks better and allows you to see the various colors of the vegetables inside. This also serves as a means to attract customers’ attention in restaurants.

Sichuan pickles are usually divided into two types. Different types have different uses and different preparation methods.

There is one type of quick pickling, which gets its name because the dish is soaked in the jar and eaten immediately. It can be served as a special dish. Usually, the mixed pickles in Sichuan restaurants and the small dishes on the table before meals are of this type.

Materials: Usually use vegetables such as melons or hard roots, stems, leaves, and fruits, cut into long strips. In meat dishes, it is usually pork ears, chicken feet, and pork offal.

Preparation: Boil clean water, add salt (about 50-60 grams of salt per kilogram of water), and wait until the salt is completely dissolved. Then, add appropriate ingredients and pour them into the pickling jar (it is better to submerge the brine to 3/5 of the jar). After the brine has completely cooled, add the vegetable pieces. When taking out pickled vegetables, use a special chopstick and do not let any oil enter the jar to avoid the formation of mold (white mold on the surface of the water). Keep the water槽 clean and change the water regularly.

Eating method: Vegetables such as lettuce and radish only need to be soaked for 8 to 12 hours. The vegetables soaked in this way are crisp and fresh, with a moderate amount of saltiness, which is very refreshing. If you like spicy food, you can pour some chili oil and sprinkle a little monosodium glutamate, which is a rare delicacy.