The present invention relates to pickled goosefoots and a method for making the same, and more specifically, to pickled goosefoots and a method for making the same, wherein, while goosefoots are salted with salt and then immersed in a soybean paste, such pickled goosefoots can be used as a food material for side dishes while being stored for a long period of time, can allow a consumer to enjoy the taste and flavor of the goosefoots intactly when the consumer eats the pickled goosefoots, and can improve the health of the consumer due to ingredients contained in the goosefoots and useful for the human body. The method for making pickled goosefoots according to the present invention comprises: a goosefoot salting step of collecting goosefoots, washing the goosefoots with flowing water, packing salt and the goosefoots layer by layer in a salting container while divisionally sprinkling the salt to the goosefoots, the salt being supplied at a rate of 3-5 kg per 10 kg of goosefoots, maintaining the salted conditions for 2-4 months, thereby removing moisture contained in the goosefoots a moisture removing step of, after completion of the goosefoot salting step, taking out the goosefoots from the salting container and removing moisture oozing out from the goosefoots during the salting a salted goosefoot drying step of drying the moisture-removed and salted goosefoots in the shade for 20-30 hours a soybean treating step of packing the salted and dried goosefoots in an aging container, putting multiple hemp cloth pockets containing soybean paste here and there in the aging container, and placing a heavy weight on the goosefoots positioned above a salt water supplying step of putting liquorice in the aging container, followed by boiling and cooling, and then pouring salt water having salinity of 10-35% on the goosefoots so as to completely immerse the goosefoots and an aging step of covering a lid of the aging container, followed by aging for 1-2 years.COPYRIGHT KIPO 2014본 발명은
