Seasoning: white vinegar, sugar, salt, pepper grains
1, white radish washed, no need to remove the skin, radish skin also contains nutrients, the first cut in half, and then cut thin strips, the next to add a tablespoon of salt, tossed evenly, pickled for about 5 minutes, to kill the radish in the water, so that you can remove the radish in a part of the pungent flavor.
2, cut the side dishes used, millet chili moderate, with scissors to deal with a small section, garlic cut into thin slices, ginger cut into thin wire, pickled peppers cut into small circles, and then prepare some peppercorns.
3, time is almost up, you can see the water in the radish, clean up, rinse with water a few more times, rinse this salty flavor off, put in a ventilated place, dry naturally.
4, the ready chili, garlic, ginger, pickled pepper and small materials, into the radish strips, if there are small children to eat, chili less or not put.
5, add two spoons of sugar, the exact amount according to their own taste, add the right amount of white vinegar, toss well.
6, put the radish strips into the jar, with a rolling pin pressure, squeeze out the extra space, and then pour some white vinegar, the radish did not pass can, can taste the flavor, and sour and sweet and spicy, that taste right, the jar closed, put in the shade, two days after you can eat.
Recipe Tips
With radish skin pickling the best, the skin is also nutritious, add a spoonful of salt, to toss a little, to accelerate the melting of the salt, and so on a few minutes, remember to rinse with water, wash out the inside of the salty taste, do not like to put the vinegar of the friends, you can run a small amount of cold white, eat will not be too sour.
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