How to pickle radish is crisp and refreshing
Ingredients
White radish 600g
White vinegar 40
Salt 10g
Sugar 50g
Small peppercorns 5
Methods/Steps
The ratio of vinegar to sugar can be adjusted according to your own sweet and sour preferences. Their role is mainly to marinate the flavor, not all absorbed, so use only a portion more or less oh!
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Peel the white radish, or you can keep it. Then cut them into strips and slices as you like, but you don't want to slice them too thinly or you'll lose the crunchy texture.
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Sprinkle 10g of salt and mix well, marinate for about half an hour to soften and dehydrate the white radish to remove the pungency. After pickling, pour off the brine and wash it again with cool white or purified water if you don't mind. I skipped this step because I'm lazy, but it doesn't really matter.
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Add the millet peppers, sugar, white vinegar. The white radish that has not been cleaned in the previous step can not add salt after cleaning, just add a small spoon of salt can be, not too much.
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Mix and stir well.
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Pour the radishes into an airtight tupperware or glass jar. I use a glass mason jar, and before pouring them in I scald them in boiling water to sterilize them and preserve them better.
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Put into the refrigerator to keep cold, pickled a few hours can eat, the next day after the white radish is more delicious Oh! Since I didn't use too much white vinegar and sugar, I didn't soak all the carrots in the liquid, so I'll take them out once in a while to shake them up evenly, and I like to start from the bottom when I eat them.
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This is the state of the carrots after the next day, they have shrunk a bit more. Remove a portion each time you eat it and put it back in the fridge, it gets better and better at the end of the day as it marinates longer.
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Sweet and sour, slightly spicy, crunchy and tasty, relieving greasiness and aiding digestion, a simple but wonderful appetizer.
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