Pickles ready to eat in 3 days - a 109-year-old grandma's recipe that gets more addictive with every bite

Pickling is truly a craft, usually the elders in the family know how to do it. Ever since leaving home, what Huahua misses most is the pickles made by grandma's own hands! On the last holiday visit back, I hurried to learn a few pickle recipes from grandma - ready in 3 days, and you can eat them for a lifetime!

Pickled chives - addictive from the very first bite!

Many people only know about scrambled eggs with chives, but actually pickled chives are the most flavorful. Easy to make with zero failure, even my picky little nephew gets addicted and polishes off three big bowls of rice in one go!

Pickling method:

1. Prepare chives - best to use thin-leaf small chives for a more fragrant taste. Wash clean and air-dry the moisture.

2. Prepare garlic and small red chilies. Wash, air-dry, then chop fine - adjust amounts to personal taste. Also chop the air-dried chives, any length you like.

3. Put the chives, chilies and garlic together, add salt. Grandma's ratio is 2 liang of salt per 1 jin of chives; if you like it stronger, use 3 liang. After adding, stir well~

4. Put the mixed pickled chives into a small bottle or basin, cover with a lid, place in the fridge or a cool spot at home, and after 2-3 days you can open it and eat.

Huahua's tip: Pickled chives take little time. If your family is small, pickling 1-2 jin each time will last a long while. Have a little with noodles, steamed buns or congee - the taste is unforgettable for a lifetime!

Pickled long beans - hurry for the last batch!

Late autumn is the last period for pickling long beans. Once pickled, they'll keep until the New Year. Sour long beans stir-fried with meat... just hearing the name makes your mouth water!

Pickling method:

1. Choose tender long beans, not old ones. Pick clean, wash well, hang on a clothes rack to air-dry the moisture (very important!). Meanwhile prepare ginger, garlic and small red chilies.

2. Boil star anise, bay leaves and Sichuan peppercorns in cold water for about 20 minutes. Add salt to the water - it should be on the salty side. After boiling, set aside to cool. With this brine, the pickled long beans taste more fragrant.

3. Gather the air-dried ingredients - you can cut them into segments or not, to personal preference. The chilies can be cut or not, just peel the garlic, and slice the ginger.

4. For pickling long beans you can use plastic bottles, glass jars or clay crocks - they must not contain raw water. Put in the long beans, ginger, garlic and chilies, add the brine, cover with a lid and you're done.

5. Store the pickled long beans in a dry place indoors, away from light, and they'll be ready to eat in about 1 week.

Huahua's tip: The longer they pickle, the sourer the long beans get. When taking them out, use dry chopsticks - no raw water, or they'll spoil~

One pickled radish per bite - indispensable in autumn!

Autumn is radish harvest season. The radishes at the market are so tender - besides stir-frying and boiling, it'd be a real waste not to make dried pickled radish~

Pickling method:

1. Buy a few plump green radishes. Wash clean, no need to peel, cut into finger-thick radish strips. If you like them crunchy, no need to sun-dry; if you like them more fragrant, you do need to sun-dry.

2. Spread the cut radish strips on cardboard or a sieve and air-dry for 1-2 days, until the surface wrinkles and they're 80% dry. Then rinse off the dust with water, put in a ventilated spot indoors to air a bit more, until there's no water on the surface.

3. To the air-dried radish strips, add chili powder, salt (half a jin of salt per ten jin of radish), a little sugar to enhance flavor, a few spoons of light soy sauce for color, and finally pour in some white vinegar to make the radish more refreshing. Then put on disposable gloves and mix the seasonings evenly.

4. Put the seasoned radish strips into a bottle, seal and store, and they'll be ready in 3-5 days. When eating, just grab a little out directly - simple and convenient, a must-have in every home~

Huahua's tip: Pickled dried radish and sesame oil or small-mill oil are a perfect match - mix in a little when eating for more fragrance! If you like watery crisp radish, no need to sun-dry - just cut into strips and pickle in salty chili water, ready the next day, even easier!

These 3 quick pickle methods

can be called super practical

Flower friends, save them quickly

Tomorrow, follow along and make two jars of pickles~