I remember when I was a child every winter my mother would give us to do pickles, the most often eaten is pickled dried white radish, cabbage. Every time I eat it, I always think it's the most delicious.

Pickled dried carrots is to cut those carrots into slices or into julienne, and after drying it in the sun, use a pickle jar to put the dried carrots into it, and then put in a certain proportion of boiled salted water that we have prepared in advance. Then add sugar, vinegar, salt, cayenne pepper, and if you like spices, put some more spices in it, so it may be more delicious. Finally, seal it up, about a week or so, we can take out the dried white radish, this time it has fully absorbed the water inside to become very full, and then we eat simply put some oil on it.

Pickled cabbage is even easier. It is the heart of the cabbage we usually eat cut into shreds, put in the pot of vegetables, put some of their favorite seasoning (our usual seasoning with seasoning on the line.). According to personal taste can put more vinegar and chili) and finally marinate for ten minutes you can eat.