Ingredients: white radish, white vinegar, rock sugar and green pepper.

The practice of sweet and sour white radish?

Wash radish, cut into sections and slice again.

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Slice, cut into strips, without peeling.

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Put it in a large pot and marinate with salt for half an hour.

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After pickling for half an hour, pour off the pickled water, then add green peppers (not small ones, but big ones, you can add a little millet if you like spicy ones) and then pour in white vinegar!

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Then add rock sugar! Remember that the ratio of white vinegar to rock sugar is close to 1: 1. If you like something sweeter, then 1: 1. If you like sour, please add more white vinegar!

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Cover with plastic wrap, and you can eat it after three days! It will take two days if the temperature is high. After pickling, put the leftovers in the refrigerator!

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skill

Don't pour out the vinegar syrup. Buy a cabbage, marinate it with salt for half an hour, and then marinate it with vinegar syrup for one day. Very refreshing! If the weather is hot, half a day will do!

In the recipe, I used five catties of white radish, a spoonful of ceramic salt, a bottle of Shanghai white vinegar, a catty of rock sugar and three green peppers, and pickled them for three days. At that time, it was 65438+1October 3 1, and our local temperature was about 12 degrees. The above data is for your reference!