Wild pepper (pickled pepper) and pickled radish is a traditional famous dish of the Han people in Sichuan Province and belongs to Sichuan cuisine.

Difficulty: Side dishes (intermediate) Time: more than 1 hour

Main ingredients

An appropriate amount of white radish, carrots, red peppers and pickled peppers

Accessories

Rock sugar, white sugar, white vinegar, mineral water, chicken essence, a little salt

Steps of making pickled radish with wild pepper

1. Wash radishes, carrots, and red peppers and drain.

Choose an oil-free and water-free jar.

2. Cut the radish into slices as thick as coins. Rinse an appropriate amount of red pepper and put them into a larger container. Add three tablespoons of salt to pickle the radish.

3. Drain the water from the pickled radish.

Put the radish slices into the jar. Halfway through, add a few rock sugar and pickled peppers, and then add the radish slices.

Sprinkle an appropriate amount of sugar on the mouth of the jar and pickle the peppers. There is so much chicken essence on the tip of the spoon. A little white vinegar and then pour in mineral water.

4. It can be eaten after soaking for twelve hours. Put it in the refrigerator to taste better!