Chives, also known asChivesChives, are the white flower clusters that appear in autumn from the chives. They are usually harvested before they bloom, then crushed and preserved in vinegar to make a condiment. Farmers often call them "Chive blossoms".Chive blossoms are a common seasoning used in both urban and rural areas in China. Eating chive blossoms can stimulate saliva production, improve appetite, and aid digestion.Chive blossoms are rich in calcium, phosphorus, iron, and vitamins.Radishand other healthy ingredients.And Vitamin B12and other beneficial components.Today, let's take a look at the complete methods for pickling chive blossoms. How are they made?

Method Ⅰ for Pickling Chive Blossoms

Ingredients:

Chive blossoms,apples,whitevinegar,salt,redpepper,ginger,andcucumber.

Instructions:

1. Wash and dry the chive blossoms, removing any excess stems.

2. Chop the washed chive blossoms in a mortar and pestle. A large mortar and pestle is ideal, but you can also use a small one, chopping the chive blossoms in 5 batches.

3. Place the chopped chive blossoms in a bowl.

4. Wash, peel, and chop the apples into strips, and the cucumber into slices. Also, chop the ginger and red pepper into small pieces.

5. Mix the chopped cucumber, apple, and ginger with the chive blossoms, add salt, and pour in white vinegar.Stir well.6. Add the chopped red pepper and let it marinate in the refrigerator for a while before eating.

Ingredients:

Chive blossoms,

salt,

ginger,

pear,

and

liquor.

Instructions:

1. Cut the chive blossoms at the base with scissors, leaving the flower heads. Wash the flower heads thoroughly and drain off the water.

2. Chop the dried chive blossoms with a knife to make them easier to crush.

3. Grate the ginger and pear.

4. Mix the chive blossoms, pear, and ginger in a container, add liquor and salt, and then mash them into a chive blossom paste.

5. Place the finished chive blossom paste in a clean jar, cover it, and refrigerate for a week before eating.

Wash the chives thoroughly, removing any wilted or discolored parts, then place them in a large basin and cover with water, adding a spoonful of salt.

After soaking, rinse the chives several times with clean water and drain off any excess water.

Use a meat grinder to grind the cleaned chives into a finely textured paste.

Add salt and mix well. Pack into a clean jar and store in a cool, dark place.

Pickled Chives Recipe IV

Ingredients

Chives, salt, gingerPearShaoxing wine

Instructions

1. Cut off the stems of the chives, leaving the flower heads. Rinse the chives thoroughly and drain.

2. Chop the dried chives to make them easier to crush.

3. Grind ginger into ginger paste and wash the pear, then chop it finely.

4. Place the chives, pear, and ginger paste in a container and add Shaoxing wine and salt. Mix well and then crush into a chive paste.

5. Pack the finished chive paste into a clean jar, seal it, and store it in the refrigerator. It can be eaten after a week.