Pickled garlic sprouts, only adding salt to kill water is a big mistake! Teach you 30 years of pickling recipes, crispy, appetizing and not bad
- last year
Sure, I'd be happy to share some tips for pickling garlic sprouts! Here's a recipe that you can try:
Ingredients:
- 1 pound garlic sprouts, washed and trimmed
- 1/4 cup coarse sea salt
- 2 cups water
- 1 tablespoon sugar
- 1/2 cup rice vinegar
- 2 teaspoons soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon red pepper flakes (optional)
Instructions:
1. In a large bowl, mix the garlic sprouts with the salt. Let sit for 1 hour.
2. After an hour, rinse the garlic sprouts well with cold water and drain.
3. In a small saucepan, heat the water and sugar until the sugar has dissolved. Remove from heat and let cool.
4. In a separate bowl, mix together the rice vinegar, soy sauce, sesame oil, and red pepper flakes (if using).
5. In a large jar or container, layer the garlic sprouts and pour the vinegar mixture over them.
6. Pour the cooled sugar water over the garlic sprouts until they are fully covered.
7. Cover the jar or container with a lid and let sit at room temperature for 1-2 days.
8. After 1-2 days, move the jar or container to the fridge and let the garlic sprouts pickle for at least 1 week before eating.
Tips:
- Make sure to use coarse sea salt instead of regular table salt, as it will help to draw out excess water from the garlic sprouts and keep them crisp.
- Adding a bit of sugar to the pickling liquid will help balance out the acidity from the vinegar and make the pickled garlic sprouts more flavorful.
- Feel free to adjust the amount of red pepper flakes to your desired level of spiciness.
- You can also experiment with adding other spices or herbs to the pickling liquid, such as ginger or garlic cloves.
I hope you enjoy making and eating these pickled garlic sprouts! Let me know if you have any other questions or if there's anything else I can help you with.
Ingredients:
- 1 pound garlic sprouts, washed and trimmed
- 1/4 cup coarse sea salt
- 2 cups water
- 1 tablespoon sugar
- 1/2 cup rice vinegar
- 2 teaspoons soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon red pepper flakes (optional)
Instructions:
1. In a large bowl, mix the garlic sprouts with the salt. Let sit for 1 hour.
2. After an hour, rinse the garlic sprouts well with cold water and drain.
3. In a small saucepan, heat the water and sugar until the sugar has dissolved. Remove from heat and let cool.
4. In a separate bowl, mix together the rice vinegar, soy sauce, sesame oil, and red pepper flakes (if using).
5. In a large jar or container, layer the garlic sprouts and pour the vinegar mixture over them.
6. Pour the cooled sugar water over the garlic sprouts until they are fully covered.
7. Cover the jar or container with a lid and let sit at room temperature for 1-2 days.
8. After 1-2 days, move the jar or container to the fridge and let the garlic sprouts pickle for at least 1 week before eating.
Tips:
- Make sure to use coarse sea salt instead of regular table salt, as it will help to draw out excess water from the garlic sprouts and keep them crisp.
- Adding a bit of sugar to the pickling liquid will help balance out the acidity from the vinegar and make the pickled garlic sprouts more flavorful.
- Feel free to adjust the amount of red pepper flakes to your desired level of spiciness.
- You can also experiment with adding other spices or herbs to the pickling liquid, such as ginger or garlic cloves.
I hope you enjoy making and eating these pickled garlic sprouts! Let me know if you have any other questions or if there's anything else I can help you with.