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 radish pickles come in many varieties.

There are various ways to make radish pickles. Although radish pickles are popular, they are pickled radish pickles after all. You don’t need to eat them frequently every day. You can eat them occasionally. What are the methods of pickling various pickles?

Let's take a look next.

What are the recipes for pickling various pickles?

1. Ingredients for vinegar-pickled garlic moss: 500 grams of garlic sprouts, 300 ml of mature vinegar, 300 ml of boiling water, 30 peppercorns, 2 star anise, 1 tablespoon of fennel, 1 section of star anise, 1-2 slices of galangal, 1 tablespoon of five-spice powder,

Oil cooking method: Pinch off the old part of the garlic seedlings, clean and cut into 2cm sections.

Heat oil in a pot, add 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-water solution just now and let it sit until the solution is completely cool. Then pour in the chopped garlic sprouts and soak them. After about 2-3 days, you can take it immediately or mix it with spicy oil.

2. Raw materials for sweet and sour pickled cucumbers: 1000g loofah, green and red peppers, salt, 100g white sugar, 100g mature vinegar, garlic, ginger slices, pure grain wine, pepper. Method: Complete collection of home-cooked recipes. Wash the loofah and green and red peppers.

Then dry in a cool place to dry the water; sprinkle the loofah with salt and marinate for 3 hours to control and purify the water; the green and red peppers are cut to facilitate flavor absorption.

Pour appropriate amount of cold water, white 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; put the loofah, green and red pepper, ginger and garlic slices into a clean vessel, pour in the seasoning sauce that has been cooked and let cool, pour in an appropriate amount of wine, and marinate for 7 days.

3. Homemade sour cowpea raw materials: long beans, red pepper, a pinch of peppercorns, salt, and 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.

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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, and marinate for a week.

4. What are the recipes for making homemade pickled peppers and various pickles?

Ingredients: 100 grams of green and red peppers, 5 grams of salt, 3-4 slices of ginger, 10 peppercorns, 10ml of alcohol, 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 an 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 water-free bottle, seal it upside down and let it cool, then store it in a cool place for 30 days.

5. Ingredients for pickled Jerusalem artichoke: 1500g Jerusalem artichoke, sesame oil, 750g minced pepper sauce, 4 teaspoons sugar. Method: Buy Jerusalem artichoke back, do not wash the mud first, spread it with soil in a place that is naturally ventilated but not exposed to sunlight.

Of course, blow dry the Jerusalem artichoke until the water in the Jerusalem artichoke evaporates and the skin becomes wrinkled. Then wash the Jerusalem artichoke, dry it to dry the water, and cut it into thin and well-proportioned pieces.

Prepare a sealed box that is free of water and oil stains. Put the Jerusalem artichoke slices into the airtight box, add chili pepper paste and 4 teaspoons of sugar, stir evenly with wooden chopsticks that are free of water and oil stains, and keep it tightly sealed. Store it in the refrigerator

3 days, that's it.

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. When taking it, use wooden chopsticks that are free of water and oil stains to take the required amount.

Just put it and drizzle a small amount of sesame oil.

6. Raw materials for pickled radish in sauce: radish, salt, light soy sauce, sugar, vinegar, sesame oil. Method: clean the radish, peel off the head and tail, and cut into 3mm thick slices. Marinate with salt for 2-3 hours and rinse with cold boiled water.

Pinch off the juice and put it into a clean and grease-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 drizzle a small amount of sesame oil on the plate.

7. Ingredients for crispy lotus root in oil sauce: 1000g lotus root, 1 carrot, 1 loofah, 40g oil, 2 tablespoons salt, 30g vinegar, 40g ginger, 40g garlic, 10g peppercorns, 20g 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, loofah, and cut into strips.

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