Sweet and sour pickled radish, sweet and crisp taste is very appetizing, three meals a day can be whole, and only need to be pickled for 24 hours.

Not much to say, let's take a look at the pickling method.

1. Prepare a white radish, wash it, peel it and cut it into thin slices. Not as thin as cicada wings, the thinner the better, so that it is easy to taste.

After cutting, pour the radish slices into the pot, add salt and sugar, stir the seasoning evenly and marinate for 20 minutes.

Salt has osmotic effect. White radish will also absorb salt and sugar after coming out of the water, which is more delicious.

2. Prepare a seasoning tray, pour in soy sauce, add aged vinegar and two spoonfuls of sugar and salt, stir well and melt the seasoning.

Then squeeze the pickled radish out of the water and mix it evenly in the juice, and soak each radish in the juice.

Finally, marinate for 24 hours and you can eat it.

People who love life must like to put a plate, then use chopsticks to pick out pickled radish slices, put them in a pattern, put some parsley on the radish slices, and then pour the pickled juice into the plate.