How to pickle chives

Pickled leeks are also a very delicious food. They go well with steamed buns. First of all, when washing the leeks, it is best to put the leeks into a blender and chop them up, and then add salt for pickling. Adding some ginger pieces during the production process can also cover the green smell of the leeks. Once you have mastered the method of making leek sauce, you can make some leek sauce for consumption in your spare time.

Pick out debris from the chive flowers, wash them, and drain the water.

Blend in a food processor. Later I found that the food processor was not as good as I expected and was very inefficient, so I changed to chopping with a knife. Manual work is faster than a machine. Don't make the chives into a paste, as that will not taste good.

Add salt to the chives, it’s okay to add more. After mixing well, put it into a canning bottle, tighten the cap and put it in the refrigerator's fresh-keeping layer. It can be kept for a year and the color will not deteriorate. Some people like to add some ginger when cooking chives, but I don’t think it’s necessary. The smell of chives is too strong and anything else will be covered up^_^

The day before yesterday, I found some small cucumbers at the vegetable market. This kind of cucumber is specially used for pickling pickles. It is very expensive, two dollars and fifty cents per pound. I bought a pound and decided to pickle the cucumbers with chives. I have eaten this kind of pickles before, and they taste very fragrant and delicious. We Northeastern people used to pickle cucumbers and mustard greens in a jar of soy sauce, which had a strong aroma and a long aftertaste.

This cucumber is so small, so small that it is thinner and smaller than my finger.

Marinate with salt overnight.

Drain the salt water from pickling

These photos were taken at night with flash, which is quite sneaky. Housewives also have to work at night, so please forgive me for the poor quality of the photos.

Cut the pickled cucumbers into sections. I just cut them roughly, not too finely.

Toss together cucumber and chive flowers.

Seal the lid and put it in the refrigerator and you can eat it after one day. Just pick it up as you eat it, and the remaining ones will always be fresh if they are sealed well.