1, ingredients: white radish 250g, carrot 250g, cucumber 100g, pepper 200g, ginger 1 slice, aniseed and pepper in moderation. Note: ingredients can be used as appropriate; Seasoning: 65438+ 0 tbsp cooking wine, 2 tbsp refined salt and 3 tbsp sugar.

2. Wash and drain the white radish and carrot and cut them into strips; Wash cucumber and cut into pieces; Wash the peppers and drain the water; Peel and slice ginger.

3. Sprinkle salt on radish, carrot and cucumber and leave it for 24 hours; Sprinkle salt on the pepper and let it stand for more than 4 hours; Wrap Zanthoxylum bungeanum, aniseed and ginger with gauze to make seasoning bag.

4. Put the pickled vegetables into a sealed bottle (jar) in layers, spread a layer of pepper and ginger every other layer of vegetables, and put the sachet in the center of the sealed bottle; Compacting the paved vegetables, adding appropriate amount of water, sealing, and eating in about 7 days.