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Soaking Crispy White Pickled Scallions Without Alum INGREDIENTS 1kg pickled scallions 250g sugar 1 liter vinegar 2 liters rice washing water Water Vinegar Sugar 375g vinegar or 1.5 cups (2 cups) 375g water or 1.5 cups (2 cups) 375g sugar or 1.5 cups (2 cups) 1 teaspoon salt (1tsp) Note: Soak sugar, vinegar, rice washing water for 12 hours each time. Dry the pickled scallions in the sun. Pickled scallions in vinegar and sugar for 5 to 7 days are edible. If soaked for more than a month, it should be put in the refrigerator so that the pickles are not too sour. All content in the channel is researched, filtered and edited by members of the channel SUC KHOE TAM SINH, we own the content in the video.