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Today we are going to discuss what are the steps required to pickle green carrots to preserve them for longer time?

Let's get specific.

While every family does pickled radish differently, if you want to make delicious pickled radish you can learn from other people's methods, which not only make delicious pickled radish, but also keep it for a long time. In fact, when it comes to the preservation of pickled radishes, many people do not do a good job because of a step, so the pickled radish preservation time is short. When pickling radish, as long as you do a good step, the pickled radish is not only crisp and refreshing, but also has a long shelf life. Let's take a look at which step you should take when pickling radish.

The first step is to clean a few bell peppers and dry them out, and then cut them into small pieces after all the water is dry.

The second step: a white radish cleaned after removing the skin, and then cut the white radish into 2 centimeters of thin thickness of the small strip of the slice, cut the white radish into a small pot, and then to the small pot inside the amount of salt, stirring after the delicate half an hour or so.

The third step: wait until the white radish pickle water after gently squeeze with the hand, so that the basin inside the water are removed cleanly after the chili pepper and white vinegar, sugar, stirred evenly after the pickle again two to three hours.

The fourth step: the white radish marinated into a clean plastic box or sealed jar, when you want to eat the white radish take out to eat can be.

Tips: This pickled carrots bottling step is very important, many people are not good because of this step, so pickled radish is not good, and it is easy to deteriorate. White radish bottling must pay attention to the bottle clean, it is best to clean the preservation box or sealing jar after the water control dry, and then with a high degree of white wine to wipe the inside of the jar.

This method of making white radish can be put out for half a year without being bad, so you can do some more at once, put it in a cool and ventilated place, and when you want to eat it, take it out and eat it. You can also follow this method to pickle some salted cucumber, eggplant, cabbage, etc., the flavor is also very good Oh.