Sweet and sour pickled radish this is a pickle soaked for seven or eight hours can eat, easy to learn, taste crisp, eat still want to eat appetizer.

Ingredients

White radish a

White vinegar (rice vinegar) moderate

Sugar moderate

Seasoned pepper / Chao Tian Pepper (can not be added) three or two

Salt moderate

Sugar vinegar pickled radish practice

1. White radish washed and peeled, cut into strips;

add a proper amount of salt, pickle twenty thirty minutes. minutes, drain the water to be used.

Soft radish strips & chili, into the canned;

Add sugar appropriate amount, and then pour into the white vinegar appropriate amount, in order to not over the radish strips for the best.

The last step is to seal the lid and store it for seven or eight hours!

Tips

1- Salt pickling can reduce the pungent flavor of radish, and remove part of the radish juice so as to facilitate the white vinegar into the flavor.

2-Chili pepper I use their own soaked artichoke pepper, can also be replaced with fresh artichoke pepper or dried chili, do not like spicy can not put chili.

3- Jars of glass or plastic can be, glass is best. Weekday canning Haitian sauce, squash, olive groceries can be a jar, no need to buy a special savings jar, the most important thing is to remember to wash the oil, before using boiling water a few times Oh.

4-Storage can be placed at room temperature or in the refrigerator. In the summer room temperature flavor faster, if you want to put a few more days in the refrigerator.

Vinegar soaked radish, it is best to eat about three days, or easy to deteriorate, affecting the taste and dietary safety.