Late autumn is the season of pickled vegetables. Don’t miss the Jerusalem artichoke. I will teach you how to pickle a jar in the old way.

Autumn is a harvest season, and all kinds of grains, fruits, and vegetables are harvested before winter. Autumn is another busy season. People in rural areas are not only busy harvesting, but also busy storing various ingredients to prepare for the winter. Although a variety of fresh vegetables are available in winter, they are not only expensive, but the taste of vegetables grown in greenhouses is also much worse than in summer. Therefore, in many areas of China, there are still various kinds of vegetables that are dried and pickled in autumn. The custom of growing vegetables, these processed "vegetables" are essential foods on the table in winter.

Speaking of pickled vegetables, many people think of capers, pickled radishes, potherb mustard, spicy cabbage, etc. In fact, in addition to these, in our hometown, many families also pickle a jar of Jerusalem artichoke, the flavor of pickles made from various ingredients Different, the marinated Jerusalem artichokes have a soft and crispy taste, crispy and sweet aftertaste. Compared with other pickles, the taste is really impressive and unique. Can make a bowl of tasteless white rice porridge become full of flavor.

Jerusalem artichoke, called Guizi ginger in our hometown, is planted in front of and behind the houses of many families. In autumn, yellow flowers bloom very brilliantly, similar to Gesang flowers, so Jerusalem artichoke Not only is it edible, it is also used as a flower to decorate the courtyard. The shape of Jerusalem artichoke is very similar to the ginger we usually use, but it doesn't have the pungent taste of ginger. It has a completely different taste. Jerusalem artichoke is also very nutritious. It grows in the soil and is rich in vitamins and minerals. Not only can it be used as food, but it can also be used as medicine. It can be regarded as a source of yam.

There are actually many ways to eat Jerusalem artichoke. It can be served with cold salad, porridge, or fried meat. Of course, the most common way to eat it is to eat it as a pickled vegetable. Today, I will share with you the pickling method my mother has always used. From childhood to adulthood, my mother would pickle a jar every year and eat it for a winter. Let's take a look at the specific method below~

---Pickled Jerusalem Artichoke---

[Ingredients] 5 kg of Jerusalem artichoke, 500ml of light soy sauce, 100ml of dark soy sauce, 300g of salt, 200g of ginger, 3 garlic, 200g of spicy millet, 150ml of vegetable oil, 20ml of white wine, 50g of rock sugar

【Specific steps】

1. Cleaning of Jerusalem artichoke. Because the Jerusalem artichoke grows underground, the surface has a lot of soil and small potholes, so you can use a small brush to clean it and wash it several times with water.

2. Disperse the cleaned Jerusalem artichoke, disperse the water vapor, and put it in a ventilated place to dry it thoroughly. You can wash it at night in advance and dry it until the next night.

3. Cut the thoroughly dried Jerusalem artichoke into small pieces, put it in a clean and dry basin, sprinkle an appropriate amount of salt on the surface, and let it stand for more than 4 hours to force out part of the water until the surface becomes soft, or It is a little wrinkled state.

4. Clean and drain the prepared ginger and cut into ginger slices. Cut the green pepper and millet into small pieces, peel the garlic, and cut into garlic slices.

5. Put the prepared ginger, chili and garlic slices into the pot with Jerusalem artichoke. At the same time, add light soy sauce, dark soy sauce, table salt, vegetable oil and white wine, and stir evenly.

6. Prepare a well-sealed, clean and dry jar, put the mixed Jerusalem artichoke into the jar, then put in rock sugar, press the rock sugar down as far as possible, soak it into the seasoning, so that the taste will be more even.

Then seal it with a lid and store in a cool and cool place. You can start eating in about a week. Take it as you eat and use clean chopsticks or spoons every time you eat, and be sure not to get wet. The marinated Jerusalem artichoke can be eaten all winter without any problem.

1. After the Jerusalem artichoke is cleaned, it must be placed in a ventilated place for full drying, and the moisture on the surface must be dried before proceeding to the next step.

2. After the Jerusalem artichokes are dried, you need to use salt to force out the excess water before pickling, so that the pickled Jerusalem artichokes will have a crispy taste.

3. The jar for pickling the Jerusalem artichoke should be free of water and oil. It can be put into boiling water and boiled in advance for sterilization, and then dried and then put in the Jerusalem artichoke for storage.

4. When picking the marinated Jerusalem artichoke, use clean and dry chopsticks or spoons to prevent bacteria or water from falling into the jar and contaminating the interior.