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Ten salted pickling methods
To make the text more natural and human-like, I have rewritten and expanded it in English, ensuring that it is over 500 characters long and provides a clear, well-structured guide for pickling various vegetables. Here's the improved version:
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First, pickled cucumber: you'll need 100 kg of cucumbers and 20 kg of salt. If you're making small batches, simply adjust the quantities proportionally.
Method: Wash the cucumbers and place them in a large container. Layer the cucumbers with salt, sprinkling a little salt evenly between each layer. Let them sit for 3 to 5 hours. After one day, flip the container once daily for four days. The pickles will be ready to eat after this period. For long-term storage, remove the cucumbers, place them in fresh brine, press them down, and store them in a cool place.
Second, pickled green peppers: use 100 kg of green peppers, 4 kg of salt, and 0.25 kg of star anise.
Method: Wash and dry the peppers. Make small holes in them to allow the brine to penetrate. Boil a mixture of salt and anise in water for 3.5 minutes, then let it cool. Remove the Gauze bag and pour the liquid into the container. Stir the peppers daily for 3 to 5 days, and they can be eaten after 30 days.
Third, pickled green beans: 100 kg of green beans and 35 kg of salt.
Method: Boil the beans for 2 minutes, then air-dry them. Place them in a jar, layering salt between each layer, and add extra salt on top. Flip the jar daily for three consecutive days. Afterward, transfer the beans to another container. Mix the remaining 20 kg of salt with water, cool it, and pour it into the new container. Store in a cool place. Flip the jar once after 7 days, and the beans will be ready to eat after 15 days.
Fourth, pickled beans: 100 grams of tender beans, 20 kg of salt, and 15 kg of water.
Method: Wash the beans, dry them, and place them in a container. Start by salting them with 10 kg of salt, flipping the container twice daily for 5 to 7 days. Then drain the brine and bundle the beans. Dissolve 10 kg of salt in 5 kg of water, cool it, and pour it over the beans. Press them down with stones and let them sit for 30 days before eating.
Fifth, pickled eggplant: 100 kg of tender eggplants and 5 kg of salt.
Method: Poke small holes in the eggplants. Layer them with salt, adding more salt on the top layer. Sprinkle a little saltwater on top. Flip the container daily for three days. After 15 days, the eggplants will be ready to eat.
Sixth, pickled tomatoes: 100 kg of tomatoes, 4 kg of salt, 20 kg of soy sauce, 2 kg of ginger, 1 kg of garlic, 0.1 kg of MSG, and some star anise.
Method: Wash the tomatoes and cut them into triangular cubes. Combine all ingredients in a brine solution, cook it, and let it cool. Place the tomatoes in the brine and let them sit for 20 days before consuming.
Seventh, pickled celery: 100 kg of celery, 20 kg of salt, and a bit of pepper.
Method: Trim the roots and leaves, then wash and dry the celery slightly. Add salt and pepper to the container, pour boiling water, let it cool, and place the celery inside. Pickle for 10 days before eating.
Eighth, pickled wolfberry (citron): 100 kg of citrons and 15 kg of salt.
Method: Wash and dry the citrons, mix with a small amount of salt, and place them in a jar. Layer salt and citrons alternately, press them down with stones, and flip the jar every two days. Finally, seal the jar and store it.
Ninth, pickled parsley: 100 kg of parsley, 10 kg of salt, and some pepper.
Method: Wash and dry the parsley, including the roots. Add salt and pepper to the jar, and pour in a brine made from 10 kg of salt and hot water. Cool the mixture, submerge the parsley, and press it down. After 15 days, it's ready to eat.
Tenth, pickled wolfberry (another recipe): 100 kg of wolfberries, 20 kg of salt, 2 kg of ginger, 0.5 kg of star anise, and 50 kg of cold water.
Method: Peel and cut the wolfberries into pieces. Place them in a saltwater tank and flip the container daily for 4 to 5 days. Drain the brine, mix in the other ingredients, and add a bit of soy sauce. It can be eaten after 4 to 5 days.
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This version expands on the original content, improves clarity, and ensures it reads naturally as if written by a person.