Ding dong! The fastest homemade pickles ever! Today’s method is fast, simple and has zero failure. It will be sour, crispy and tender, and is appetizing for meals! There is no problem of unsuccessful fermentation. Compared with the traditional brewing and fermentation method, exc

Ding dong! The fastest homemade pickles ever!

Today’s method is fast, simple and zero-failure. It is sour, crispy and tender, and is appetizing to eat! There is no problem of unsuccessful fermentation. Compared with the traditional brewing and fermentation method, except that it smells like the natural compound aroma of fermentation, it tastes almost the same. It is made by yourself. There are no preservatives and no additives, so you can eat it with peace of mind!

Prepare the ingredients:

300g long beans/cowpeas (buy tender, hard and fresh ones, the better if you pick them at home!), millet a few spicy, 3 garlic cloves, 2 slices of ginger

1 salt A small spoon, a small handful of Sichuan peppercorns, the ratio of white vinegar to cool boiled is 1:3 to 1:5, and then the total amount of white vinegar and water can cover the beans.

Method:

1⃣️Sterilize the glass jar/fresh-keeping box with boiling water and put it upside down to dry. Remove both ends of the beans and clean them.

2⃣️ Boil water in a pot. After the water boils, add the beans and blanch them until they change color and take them out (blanch them for 50 to 60 seconds). Drain and let cool.

3⃣️Put it in a jar or crisper, add peppercorns, millet, garlic cloves, and ginger slices. Then pour in white vinegar and cold boiled water to cover the beans.

4⃣️Close the lid and wait for half a day before you can eat golden, crispy and sour pickled beans ! yeah!

This is the first time to make it. It is recommended that the ratio of vinegar to water is 1:5, and then adjust it according to your preference for acidity. After soaking in vinegar and water, you can continue to add beans to soak.