Purple-skinned and white-hearted radish can be pickled.

Purple radish, also called Xinxinmei, is a common ingredient with a crisp and tender taste and rich nutrition. It is usually suitable for people to pickle and eat later.

Pickled purple radish

1. When pickling purple radish, you can cut it into shreds and then pickle it. When pickling, you need to prepare a fresh purple radish, appropriate amount of light soy sauce and Fifteen grams of white sugar, an appropriate amount of salt and sesame seeds, and 20 grams of balsamic vinegar.

2. Peel the prepared purple radish and cut it into shreds. Add the prepared edible salt and marinate for half an hour. After marinating, take it out, remove the water, add vinegar and light soy sauce and Mix the sugar thoroughly and marinate for two hours, add white sesame seeds and mix thoroughly before serving.

Pickled purple radish

1. Purple radish can also be cut into small dices for pickling. When pickling, you need to prepare a fresh purple radish, an appropriate amount of white vinegar and Sugar, a little salt.

2. Peel and dice the purple radish, put the white vinegar and sugar together, then add an appropriate amount of water and bring to a boil. After cooling, take it out and put it into a bottle, then put the diced purple radish inside. After pickling, the diced purple radish will be ready in three or four days. It tastes sour and delicious, especially delicious.

3. When you pickle purple radish, you must pay attention to it. Purple radish is a kind of crispy and tender food. It is usually suitable for pickling and eating. When pickling, you should not pickle too much at one time. Do not store it for a long time, otherwise the nutrients of the purple radish will be lost and the taste will become much worse.