The pickling method of white radish pickles is: wash and slice the white radish, pickle it with sugar, remove the water from the white radish, add vinegar and ingredients, and then pickle it.

Tools/Materials

Half a white radish, 1 small piece of ginger, half a head of garlic, a few millet peppers (you can omit it if you don’t like spicy food), half a bowl of soy sauce, and balsamic vinegar Appropriate amount, two tablespoons of sugar.

Details

01

Wash the white radish first. If you don’t want to peel it, don’t peel it. Cut the radish into quarters. Don’t make it too thick. Don’t make it too thin, you can control it yourself.

Tips on how to pickle white radish and pickles

02

Pickle the white radish with sugar for ten minutes. A lot of water will be released. Pour out the water. Lose. You can give it a try. Using sugar to kill the water in the radish tastes better than using salt. The water-free radish tastes less astringent and crisper.

Tips for pickling white radish pickles

03

Shred the ginger, slice the garlic, cut the millet and pepper into rings, put them all into the radish, and then mix Add soy sauce and balsamic vinegar.

Tips for pickling white radish and pickles

04

Stir evenly. If you are not afraid of waste, you can add more seasonings and let the radish soak in the soup. For better flavor.

Tips for pickling white radish pickles

05

Cover with plastic wrap and refrigerate for two hours before eating.

Tips for pickling white radish and pickles

Special tips

Killing water for white radish is the key to making the pickled radish crispy. If you use salt If you use cold water, wash the radish with cold water, otherwise it will be too salty.