The easiest way is to wash and dry the radish to be pickled and put it in 10:2 brine and leave it for 20 days. Use clean utensils or the vegetables will be easily spoiled.

Note: The pickling time is too short to eat easy poisoning. The best water to use is cool white water.

Method B

First, boil the water, add salt, it is best to put more salt, and then let the water cool. Pour it into a container, the container is best to choose a special one for pickled food. Wash the radish, blow dry, use clean non-stick oil chopsticks, put the radish in order into the container, cover the lid, it is best to choose a better sealing effect of the lid. It will be ready to eat in about half a month. During this period, it is best not to open the lid, eat with clean non-stick oil chopsticks to take.