Dried radish pickles is a home-cooked dish made from radish. Sun-dried radish pickles are usually made after the weather gets cold and go through three processes: "sun-drying, pickling, and hiding." Dried radish pickles are salty, fresh and crispy. When making dried radish pickles, I usually use large green radish.

Method: 1. Wash the radish, dry it naturally, and cut into long strips. Put it into a clean pot without oil, then sprinkle with salt (either fine or coarse), rub and marinate for about three days, take it out and dry it in the sun until the radish curls and is still elastic when touched.

Method 2. Wash the radish, cut it into large strips with the skin, and then dry it in the sun until the moisture on the surface is gone. When the radish becomes soft, rub it with salt and then marinate it in a jar for a few days. When it turns yellow, take it out to dry until it is suitable.

If it is too wet to dry, it will not be easy to keep for a long time. If it is too dry, it will be difficult to eat. You must control the dryness when drying. Generally speaking, it is best if it is still elastic when you touch it with your hands. When drying radishes, turn them every few hours. Put a piece of gauze over it and keep it clean. The dried radish should be kept tightly covered and ready for use. When taking out dried radish, be sure to prepare a pair of clean, oil-free special chopsticks.

Method 3. Put the dried radish into an oil-free basin and wash it with clean water. Boil the water in a clean pot and put the dried radish in for about seven or eight minutes. Take it out and let it dry. Prepare a clean and oil-free basin. Put the dried radish into the basin. First, pour an appropriate amount of soy sauce onto the radish and stir evenly. As long as the radish is evenly colored, sprinkle an appropriate amount of chili powder, star anise powder, and Sichuan pepper powder on the radish and stir. After mixing evenly, leave it for more than two hours before eating. Dried radish with condiments should be eaten within half a month or a month, otherwise it will go bad.