Ingredients: radish (carrot), salt, vinegar, pepper, sugar, garlic,

Exercise:

1. Wash the radish, cut it into strips, then marinate it with salt for more than 24 hours, and then take it out to dry.

2. (completely air-dried, with moisture inside), and the air-drying time exceeds 12 hours.

3. Then mix the seasoning well, such as 40 kg of radish: 10 kg of salt: 4 kg of vinegar: 4 kg of pepper mill: 1 kg of garlic: 4 kg of sugar (remember to use that juicer to make garlic paste, and the pepper should be specially ground. )

4. Mix all seasonings evenly.

Then sprinkle this thing evenly on the radish with a spoon, and then marinate it for a while before eating.

Pickling method of carrot (2)

1. Slice carrots and put them in a sieve to dry. You can't dry them. Feel them soft with your hands and then half dry.

2, then put it in a small pot, sprinkle with salt, thirteen spices, put a little vinegar, rub it with your hands, and wait for the seasoning to soak in shredded carrots for a few days, then you can eat it.

3, sprinkle sesame oil when eating, it tastes very oily!

Pickling method of carrot (3)

1. Picking dried radishes must first choose good radishes. There are many kinds of radishes. From the color point of view, common radishes are white radishes, carrots, purple radishes, green radishes and carrots, and there is also a radish with white skin and purple meat (red meat). For example, the most suitable pickled radish is the white radish shown in the following figure 1.

2. To make a good dried radish, it is also very particular to choose white radish. Choose white radish with crisp juice, not white radish with dry middle, because there is drought and water shortage in the late harvest. Dried radish is not crisp and tasteless. And don't want that playboy. It's poisonous. Don't pull radish for a long time. It is best to choose white radish that has not been pulled for more than a week, and it is best to pull it with pickles. Don't choose an old radish that has blossomed in the field, because the skin of that radish has tendons and is not delicious.

3. Pickling white radish should also choose good weather and pickle it on sunny days. Without good weather to dry, it is easy to make dried radish moldy and rotten. In autumn, radish is best pickled when it is crisp.

4. When the weather is fine, take out the selected white radish and wash it. Cut dried radish into uniform strips, generally two to three fingers wide, that is, 3 cm to 5 cm wide. Radish can not be cut, and radish strips can not be cut too thin or too thin, otherwise the dried radish will be tough but not brittle. The cut radish can be dried for a day, and some water is removed to make it soft, which is convenient for holding when the container is pickled. Note that the kitchen knife for cutting radish should not be greasy.

5 find a glass jar, earthen jar or earthen jar with appropriate capacity, wash it and dry it. Containers must be free of grease. Prepare a certain amount of raw salt, and you can use refined salt without experience. There is also coarse salt for pickles in the market, which can be bought specially.