Seasoning

Salt, sugar, vinegar (if the pepper water is enough to add only a little bit of salt can be)

Making Steps

Step 1: We will be white radish to remove the head and tail peeled, along the long side of the cut into four halves;

the reason for choosing white radish is because the white radish "water" is more moderate, and the unique trace of the spicy is more gentle. The white radish is chosen because it is more "watery" and the unique pungency of the radish is softer, while the white radish is also the most beautiful in the appearance of the finished dish.

The skin of the radish is better because of its toughness, and after pickling it tastes more crispy, so if you like it, you just need to wash the radish thoroughly, and then it's gone, and you don't need to peel it.

The second step: the white radish into two thin slices with a knife;

Because the pickling time is relatively short, so that it is easier to taste

The third step: lemon slices, millet pepper green pepper diced;

Join the lemon can add a sense of hierarchy of the dish, but also yellow lemon play a role in matching the role of the color; millet pepper and green pepper is more spicy, the main to play an increased spiciness and color scheme.

Step 4: Melt the seasonings with cool white water or pure water;

Personally, I recommend using more than half of the pickled pepper water with a little pure water or cool white water, the amount of water to be appropriate to not over the ingredients, and then add the right amount of salt, sugar and vinegar to taste.

The ratio of vinegar and sugar should be 4:3, and salt should be added according to the actual situation.

Note: The water added must be pure water or cool white water, add raw water marinade will deteriorate.

Step 5: Find an airtight container and scald it with boiling water to sterilize it;

Step 6: Mix all the ingredients well and put them in an airtight container to marinate for 24 hours before serving.

Because there is no preservatives added, please put the marinade process in the refrigerator.

Tips

-- The added water do not use tap water, use cool white water or purified water to prevent spoilage;

-- Sealed containers remember to open the water to sterilize sterilization to prevent spoilage;

-The remaining portion after consumption is recommended to be kept refrigerated and eaten as soon as possible;

-White vinegar pickled will look more refreshing, though it has less of the special flavor of aged vinegar;

- -Completely marinated in pickling water without seasoning, and the best flavor, and the most simple and convenient.