Pickled red pickles are made of red turnips with high sugar content. Dig up the turnips in the ground and clean them. Marinate all the two halves with salt for about two months, and then cut them into slices or shreds. Mom usually cuts them into large pieces, which are a little thicker, so that they are more chewy. Dry them for two days, then put them in a pot, and add rock sugar and Chili powder (not too broken fine powder, that kind). Just cook the turnips until they are soft and rotten. Generally, we cook them for 4-5 hours. At this time, the smell of red pickles is already very strong. (I can't help but drool when I smell them.) Take them out and dry them for the second time. When drying, cover them with a layer of spun yarn net, which is more clean and hygienic. It will take about 2-3 days to dry them. It's delicious to eat and chewy.

The amount of rock sugar and pepper depends on personal preference. My family doesn't like too spicy and sweet, so we don't put too much rock sugar and pepper every time we cook.

red pickles are suitable for long-term storage and easy to carry. They can be used as an appetizer as well as an accompaniment to meals. When eating in winter, you can take out a handful of current meals and put one in your pocket from time to time when your mouth is weak. Now, with the small sealed package, we don't have to put it in our pockets to get dirty, which is more convenient and hygienic. As long as the mouth is sealed for a long time, it will not dry and will not affect the taste.

Hand-made red pickles not only taste like vegetables, but also taste like home and mother.