Materials:

A white radish; A carrot (color matching); Appropriate amount of white vinegar; Appropriate amount of sugar; Appropriate amount of salt; Four millet peppers; Several slices of lemon

Practice:

1, prepare all the ingredients, peel and dice carrots, dice white radishes with skins, marinate in salt for one hour until the water comes out, and then squeeze out the water.

2. Add sugar, salt (according to personal adjustment), white vinegar, millet pepper and lemon (lemon can be ignored), and mix all the ingredients well.

3. Drain into a clean container with a lid and put it in the refrigerator for two hours. The taste after the second day is even better.

Pickled hot and sour radish summer appetizer

Ingredients: white radish 1 capsule; Carrots 1 piece; Chaotian red pepper 15; 5 slices of ginger; 2 tablespoons of salt; Seasoning:; 3 tablespoons of sugar; 6 tablespoons of white vinegar; Clear water 500ML

Practice:

1, peel fresh white radish and carrot, slice ginger, wash and drain red pepper for later use. Cut white radish and carrot into thick strips respectively. Put it in a clean basin and add two teaspoons of salt. Mix well by hand and let it marinate for 20 minutes.

2. Pour 500ml of water into the pot, add sugar and cook until the water boils and the sugar melts. Pour in white vinegar and mix well. Let the boiled sweet and sour water cool. The red pepper in the sky is cut on the side with a knife, and there is a seam to make it easy to taste.

3. After 20 minutes, the carrots began to marinate, and the radish strips were pinched by hand to drain the water. The purpose of this is to remove the astringent taste of radish. Take two sealed lockers or other containers (not iron ones) and add ginger slices, red peppers and radish strips.

4. Pour in the cool sweet and sour water, and the water will cover all the ingredients. Cover, seal and refrigerate for 3 days.