500 grams of cherry radish; 300 grams of cold white boiled water, 75 grams of pure rice vinegar (white vinegar), 150 grams of sugar;

Methods:

1, cherry radish washed and drained, cut off the head and tail;

2, the carrot placed on the board, on each side of the carrot on the two chopsticks fixed;

3, Cut the carrots into thin slices against the chopsticks;

4. Put the cut carrots into a bowl and sprinkle evenly with salt;

5. Mix well and let stand at room temperature for about 20 minutes; rub the carrots with your hands to see that the water comes out.

6, pour off the water out of the pickle, and then use cold water to wash off the excess salt on the surface of the carrots, wash a few times; then use your hands to squeeze the water out a little bit; and then according to a layer of carrots and then sprinkle a layer of sugar in the order of the yard in the pickle jar;

7 cucumber slices, also put into the pickle jar.

8. Pour in white vinegar and fill with cool boiled water. Top with a pickle lid to add pressure.

Soak for 3 hours or more, until flavorful.

Tips

1, cut carrots, carrots on both sides of the pad on a chopstick, so that it is easy to cut carrots into thin slices not away from the silk; you can also turn over the carrots at a 45-degree angle diagonal cut, that is, Demoiselle cucumber cut. You can also turn the radish over and cut it diagonally at a 45-degree angle, which is the Demoiselle Cucumber method. I chose this simpler method, the value is also very high!

2, with salt pickling time should not exceed 20 minutes, too long will lead to excessive water loss affecting the crunchy taste of radish;

3, small radish pickled, to use cold boiled water to wash a few times, the surface of the excess salt to wash away, do not wash clean impact on the product's texture.

4, small carrots soaked for about 3 hours has been the basic flavor, can also be soaked overnight, the flavor will be a little stronger. After fully flavored, the carrots will be fished out and put into the refrigerator to be kept in a cold place, and eaten as you like.

Summer is more suitable for this kind of overnight pickled vegetables, these small vegetables are usually cooking leftover vegetables, put together the marinade overnight as the next day's breakfast, not waste and delicious. Low salt and light seasoning, the vegetables are soaked in the sauce overnight, and you can still find the original flavor and freshness of the ingredients hidden under the sauce when you taste it carefully. The nutrition of the food itself is also well preserved. It is healthier and more flavorful than a variety of large jars of heavy, sealed pickles.