The specific steps for pickling radish skins are as follows:

The first pickling method: If you use 5 pounds of white radish skins, you have to add half a bottle of black vinegar, Mix half a bottle of white vinegar, a quarter bottle of Vida, one and a half spoons of sugar, a spoonful of dark soy sauce, and 3-4 slices of ginger to prepare a pickle, and then soak the prepared radish skins After soaking in the prepared marinade for 24 hours, you can take it out and eat it.

The second pickling method: mix the shredded radish carefully with fine salt, then marinate for about half an hour, then add minced fresh chili pepper and minced garlic. Then add mature vinegar, white sugar and some light soy sauce according to your own taste preferences, then put the prepared things in the refrigerator, refrigerate them for about 8 hours, and then you can take them out and enjoy them. The fourth pickling method: Add an appropriate amount of white sugar, mature vinegar and edible salt to the semi-dried radish skin, then pour in cold boiled water, which is enough to submerge the radish skin. Then seal and marinate for about three days. time is complete. If you have vinegar-garlic-sugar water at home, you can also use this water to marinate directly, which will taste better and be easier.