It's the perfect season to make your own pickled long beans, so stock up and enjoy them until next year

This is one of the methods for making pickled long beans from southern Jiangxi Province. In remote areas where it is difficult to go to market to buy vegetables, people pickle the long beans they grow themselves and keep them to eat until March of the following year.

Ingredients

Long beans 1000 g Salt 40 g Rock sugar 30 g Rice wine 30 ml Garlic as much or as little as you like How to make homemade pickled long beans

Wash the long beans and sun-dry them for 4--5 hours

Wash the long beans and sun-dry them for 4--5 hours

Cut the long beans into 1--2 cm lengths and chop the garlic.

Put the cut long beans into a basin

Add the salt, rock sugar and garlic.

Rub them with your hands for about 10 minutes.

6. Put them into a clean bottle, press them down firmly and seal it well.

7. Keep it in a cool place, and they will be ready to eat in 3--4 days

Tips

The pickled long beans of southern Jiangxi are crisp rather than very sour, and the key is the rock sugar and rice wine. The rice wine must be undiluted. If you don't have rice wine, strong distilled liquor will also work. It just won't taste as fragrant as the one made with rice wine.