Today, we are going to make a very simple home-cooked pickled radish with sweet and sour taste, which is very appetizing. Three meals a day can be whole, and it only takes 24 hours to pickle. It can be called a fighter in the pickle industry.

Not much to say, let's take a look at the pickling method.

1. Prepare a white radish, wash it, peel it off, and then cut it into thin slices. Don't seek to be as thin as a cicada, just as thin as possible, so that it is easy to taste.

After cutting, pour the radish slices into a pot, add salt and sugar, stir the seasoning evenly, and marinate for 20 minutes.

Salt has a penetrating effect. When white radish comes out of the water, it will also absorb salt and sugar, which is more delicious.

2. Prepare a seasoning tray, pour in soy sauce, add aged vinegar and two tablespoons of white sugar and salt, stir well and melt the seasoning.

Then squeeze the pickled radish out of the water and mix it evenly in the juice, and soak each radish in the juice.

Finally, marinate for 24 hours and you can eat it.

And people who love life must like to put a plate, then use chopsticks to clip out pickled radish slices, put them into patterns in the plate, put some parsley on the radish slices, and then pour the pickling juice into the plate.

This dish is as simple as fresh and refined without friends. If you want to have a meal easily, it is not the best choice to go to the supermarket to buy a bag of mustard tuber with rice. Pickling an appetizing sweet and sour radish is the best choice!