Today, let's talk about it. Green radish lasts longer. What steps does it take to save it?
Let's be specific.
Although there are different ways to pickle radishes, if you want to make good pickled radishes, you can learn from others' methods, so that pickled radishes are not only delicious, but also can be preserved for a long time. In fact, when it comes to the preservation of pickled radish, many people just don't do it well, so the preserved radish lasts for a short time. When pickled radish, as long as it is done in one step, the pickled radish is not only crisp, but also can be preserved for a long time. Let's take a look at which step the pickled radish should be done well.
Step 1: Clean a few peppers, then control the water to dry, and then cut them into small pieces after all the water is controlled to dry.
Step 2: Clean a white radish, remove the epidermis, cut the white radish into 2 cm thin strips, put the cut white radish into a small pot, add an appropriate amount of edible salt into the pot and stir for about half an hour.
Step 3: When the white radish is pickled, squeeze it gently with your hands to remove the water from the basin, then stir the pepper, white vinegar and white sugar evenly, and pickle it again for two to three hours.
Step 4: After the white radish is pickled, put it into a clean fresh-keeping box or sealed can. Take it out when you want to eat.
Tip: It is very important to bottle pickled radish. Many people don't do this well, and the pickled radish is not delicious, and it is easy to deteriorate. When bottling white radish, you must pay attention to the cleanliness of the bottle. It is best to clean the fresh-keeping box or sealed can first, then control the moisture, and then wipe the can with high-alcohol liquor.
The white radish made by this method can be eaten for half a year, and can be cooked more than once. It can be put in a cool and ventilated place and taken out whenever you want. You can also pickle some salted cucumbers, eggplants and cabbages. This way, it tastes good, too.