Radish pickles are more delicious as a side dish for meals. There are many types of radish pickles, such as radish, chili pepper, loofah, green beans, etc., which can be made into radish pickles. Some There are many ways to make radish pickles. Although radish pickles are popular, they are pickled radish pickles after all. You don’t need to eat them often every day, you can eat them occasionally. What are the complete collection of pickled pickles? Let's take a look next.

What are the recipes for pickling various pickles?

1. Vinegar pickled garlic moss

Ingredients: 500 grams of garlic sprouts, 300ml of mature vinegar, 300ml of boiling water, 30 peppercorns, 2 star anise, 1 tablespoon of fennel, 1 section of star anise Fennel, 1-2 slices of galangal, 1 tablespoon allspice, oil

Method:

Pinch off the old part of the garlic sprouts, wash and cut into 2cm sections.

Heat oil in a pot, pour in five-spice powder and other condiments and stir-fry until fragrant. Pour in 300ml of mature vinegar. After the vinegar boils, turn off the heat and pour into a clean vessel.

Pour 300ml boiling water into the vinegar solution just now, let it sit, wait until the solution is completely cool, pour in the chopped garlic sprouts and soak them. After about 2-3 days, take it immediately or mix it with spicy oil. Can be taken.

2. Sweet and sour pickled cucumber

Materials: 1000g loofah, green and red pepper, salt, 100g white sugar, 100g aged vinegar, garlic, ginger slices,

Do pure grain wine, peppercorns

Method: A complete collection of home-cooked dishes

Wash the loofah and green and red peppers and dry them in a cool place; sprinkle the loofah with salt and marinate for 3 hours , control and purify moisture; green and red peppers are easily flavored through the wound.

Pour appropriate amount of cold water, sugar and mature vinegar into the pot (the ratio of loofah to mature vinegar is 10:1), bring to a boil and let cool.

Slice the ginger and garlic into slices; put the loofah, green and red peppers, ginger slices, and garlic slices into a clean vessel, pour in the seasoning sauce that has been cooked and allowed to cool, pour in an appropriate amount of wine, and marinate 7 days is enough.

3. Homemade sour cowpeas

Raw materials: long beans, red pepper, a pinch of peppercorns, salt, a small amount of pure grain wine

Method:

After washing the long beans, pinch off both sides and dry the surface moisture completely in a cool place; wash and dry the peppers.

Put water in the pot, add peppercorns and salt, boil again for 2 minutes, let cool completely, pour into the kimchi jar, soak in long beans and chili peppers, pour in pure grain wine, exhaust valve , marinating for a week is enough.

4. Homemade pickled peppers

What are the methods for pickling various pickles?

Raw materials: 100 grams of green and red peppers, 5 grams of salt, 3-4 slices of ginger, 10 peppercorns, 10 ml of high-strength wine, water

Method:

Wash and dry the peppers.

After the pot is heated over low heat, stir-fry the ginger slices, peppercorns, and salt over low heat until fragrant. Pour in appropriate amount of water and bring to a boil. Turn off the heat and let cool.

Add appropriate amount of pure grain wine and stir, boil the green pepper for 1-2 minutes, heat it and put it into a clean waterless bottle, seal it upside down and let it cool, and store it in a cool place for 30 days.

5. Jerusalem artichoke in pickled sauce

Ingredients: 1500g Jerusalem artichoke, sesame oil, 750g minced pepper sauce, 4 teaspoons sugar

Method:

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Buy the Jerusalem artichoke, do not wash it in the mud first, and spread it with soil in an area that is naturally ventilated but not exposed to sunlight. Of course, blow dry until the water in the Jerusalem artichoke evaporates and the skin becomes wrinkled, then clean the Jerusalem artichoke. Dry the water and cut into thin and uniform pieces.

Prepare a water-free and oil-free airtight box, put the Jerusalem artichoke slices into the air-tight box, add chopped chili paste and 4 teaspoons of sugar, stir evenly with water-free and oil-free wooden chopsticks. The sealing is good and it can be stored in the refrigerator for 3 days.

You can also use a storage jar to put the mixed Jerusalem artichoke and sauce into a glass bottle, cover it tightly, and store it at room temperature for a week. There should be no water or oil stains when taking it. Use wooden chopsticks to take out the required amount, and just drizzle a small amount of sesame oil.

6. Pickled radish in sauce

Raw materials: radish, salt, light soy sauce, sugar, vinegar, sesame oil

Method:

After cleaning the radish, peel off the head and tail and cut it into 3mm thick slices. Marinate it with salt for 2-3 hours, rinse it with cold boiled water, pinch off the juice and put it into a clean and oil-free vessel.

Put light soy sauce, sugar, vinegar and a small amount of cold water into a pot, bring to a boil and let cool.

Pour the cooled sauce into the container with the radish slices, cover the radish slices, put it in the refrigerator and marinate for 2-3 days.

When eating, pick up the radish slices with clean wooden chopsticks, and then pour a small amount of sesame oil on the plate.

7. Crispy lotus root with oil sauce

Ingredients: 1000 grams of lotus root, 1 carrot, 1 loofah, 40 grams of oil, 2 tablespoons of edible salt, 30 grams of vinegar, 40 grams of ginger grams, 40 grams of garlic, 10 grams of pepper, 20 grams of rice wine, 150 grams of light soy sauce, 150 grams of soy sauce, 1 spoon of soybean paste, 40 grams of white sugar

Method:

Garlic, ginger slices, cut the garlic into slices; wash the lotus root, carrots, and loofah, and cut them into strips.

Pour the cut vegetables into water, make sure the time is not too long for a minute or two, then pick them up to dry them out.

Pour oil into the pot. When it is 50% hot, add peppercorns and stir-fry until fragrant. Add onion, ginger, and garlic and stir-fry until fragrant. Add rice wine, soybean paste, and sugar to stir-fry, then add raw vegetables one after another. Add soy sauce, soy sauce, vinegar, process, add salt, pour in boiling water and bring to a boil.

Gourmet World Recipes

What are the recipes for pickling various pickles?

Take a clean and airtight glass clay pot that is oil-free and water-free, pour in the drained vegetables, pour in the juice to seal, and marinate for 12 hours