material

White radish 150g, carrot 1, cucumber 1, canned pineapple slices 100g, appropriate amount of salt and appropriate amount of sweet and sour juice.

working methods

1. Peel white radish, cut into coarse dices, marinate with salt, and drain for later use.

2. Wash the cucumber with salt, shovel it and cut it into coarse dices for later use.

3. Peel and dice carrots; Dice the canned pineapple and set aside.

4. Mix all the materials evenly and marinate with sweet and sour juice for about 30 minutes.

Practice 2, vinegar pickles

material

Carrot 1, cucumber 1, salt 1, half of white radish, 2 tablespoons of sugar and 2 tablespoons of white vinegar.

working methods

1: material preparation

2: Dice white radish, carrot and cucumber.

3: Add a little salt, leave the water after about 20 minutes, and rinse with boiling water.

4. Add sugar and white vinegar (the degree of sweetness and sourness depends on personal taste) and marinate in the refrigerator for more than one night or enjoy.

Practice three, vinegar bubble appetizer.

material

Cucumber, white radish, carrot, red pepper, 1 bottle of white vinegar, 1 bottle of pickled pepper, a little sugar.

working methods

1, wash the ingredients that need to be soaked, drain the water and cut into small pieces (according to your own preferences).

2. Remove the flesh of cucumber.

3. Cut the ingredients into glass bottles.

4, add pepper, sugar, vinegar, sealed, not too full. You can eat it for half a day in summer, one day in spring and autumn and one and a half days in winter. I made it this morning and took it out at dinner. Besides pickled cucumber, it is delicious and appetizing!

Practice 4, pickled radish with vinegar

material

Ingredients: Xinmei Radish 100g.

Accessories: 25g celery, 50g cucumber, 20g garlic cloves and 25g red pepper. 50g of seasoning salt, 50g of white vinegar 1 bottle, 50g of monosodium glutamate and 50g of sugar.

working methods

1, celery is scraped and sliced, cucumber and red pepper are washed and cut into diamond-shaped pieces for later use.

2. Wash the radish, peel and slice it, then soak it in white vinegar for about 1 hour, take it out and put it in vinegar for later use.

3. Put the chopped celery, cucumber and red pepper into vinegar, add a proper amount of cold water, then add refined salt, monosodium glutamate, sugar and garlic cloves and marinate for 24 hours before serving.