Pickled beans
Overview
I couldn’t finish the home-grown long beans, so I picked some pickled sour beans. It was my first time making it, so I didn’t dare to make too much. Unexpectedly, it was quite successful.
Tags
Ingredients
Steps
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Remove the heads and tails of long beans (cowpeas), wash and dry them.
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Boil the Sichuan peppercorns, dried chili peppers, salt and sugar in water for 5 minutes, then cool and set aside.
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Put the glass bottles in cold water and boil them to sterilize. (It’s best to use a pickle bottle. I don’t have one at home and rarely make it, so I just use an ordinary glass bottle.)
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The boiled bottles are left upside down on racks to dry.
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Put the dried bean rolls into a glass bottle. (Don’t stuff it too full, just 7 points is enough.)
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Pour in the cool pepper water, the water should cover the beans, and finally pour in high-altitude white wine. (White wine can prevent mold.)
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Wrap in plastic wrap, tighten the lid, and store in a cool place.
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This is from the third day.
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On the eighth day, there was already a sour taste.
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weeks later, I can’t wait to get a bottle and eat it.
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It's sour and smells delicious.
