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Spicy and sour pickled bamboo shoots with garlic and chili, a dish loved by many. However, not everyone can make a jar of delicious pickled bamboo shoots without any unpleasant taste. Let's check out our recipe!
Ingredients for making pickled bamboo shoots with chili and garlic:
+ 500 grams of soaked yellow bamboo shoots
+ 4 chili peppers
+ 5 cloves of garlic
+ 20 grams of sugar
+ 50 grams of salt
+ 350 milliliters of water
+ 3 tablespoons of rice vinegar
Here's how to make pickled bamboo shoots with chili and garlic:
Step 1: Peel the garlic, wash the chili thoroughly, and finely chop them
Step 2: Mix sugar + salt + water + vinegar in a pot, bring to boil, then let it cool
Step 3: Wash the bamboo shoots, slice thinly.
Step 4:
Boil a pot of water, add the bamboo shoots and a pinch of salt. After about 2 minutes, remove the bamboo shoots, transfer to a bowl of cold water and ice for about 2 minutes. Finally, drain in a colander, rinse several times under cold water, gently squeeze the bamboo shoots to remove excess water.
Step 5:
Pour the mixture of salt water, sugar, and finely chopped chili and garlic into a clean glass or high-quality plastic jar.
Note: The jar for pickled bamboo shoots must be cleaned, rinsed with boiling water several times, and drained.
Then, add the bamboo shoots, ensuring they are completely submerged in the liquid. Seal the jar tightly and let it sit for a few days before consuming. Pickled bamboo shoots with chili and garlic have a salty, sour, and crunchy taste, very delicious. You can make a lot to eat with rich meals or use as a side dish with noodles or pho, also very tasty.
Wishing you all success with this pickled bamboo shoots with chili and garlic recipe!
According to Emdep
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