How to pickle radish is simple and delicious, how to pickle radish is delicious and simple

Method of pickling white radish.

The first type of ingredients needed: white radish, pickled pepper, sugar, white vinegar and glass jars.

Method: Wash the radish, peel it with a knife, and cut it into long strips or thin slices according to your preference. Bring the water to a boil and let it cool, then add an appropriate amount of sugar and vinegar, and if you like spicy, you can also add a few pickled peppers, which will taste better.

Put the chopped radish in the prepared juice, preferably over the radishes. Cover the lid and seal it for about 3 days, and when the color of the radish turns transparent white, you can take it out and taste it.

The second type of ingredients needed: salt, chili peppers, white radish, rock sugar and white vinegar.

Method: Wash the white radish and cut off the roots, and the skin does not need to be removed. Cut the knife into large pieces and place them in an airtight jar or an airtight container that is waterless or oil-free.

Chop the small red pepper and put it in an airtight jar, crush the rock sugar, sprinkle with salt, and put in the rock sugar cubes; Pour in the white vinegar and close the lid to seal. Shake well, marinate for half a day and serve. The second method of pickling white radish has a very short waiting time, the disadvantage is that it will be sour after a long time, and after eating the radish inside, the remaining acetic acid water does not have to be discarded, and can also be used for other purposes, such as:

It is used as a salad and is easier to absorb than new.

Tip 1: Marinate the radish with salt, and then squeeze the water out thoroughly, so as to remove the jerky taste of the radish. 2. With sweet and sour water, the ratio of white sugar and white vinegar and water is 1:sugar 2:

White vinegar 50: water. 3. Use good white vinegar to marinate white radish, not vinegar.

After salting, pour out the excess water in the bowl, and then put in white vinegar, the vinegar should be less than half of the white radish, if the radish is only sour, it may not be particularly delicious, so you can add a little spicy, that is, add millet pepper or red pepper, and you can also put a little garlic. Of course, there is no need to add it for people who don't like or can't eat spicy food, and they can add it according to their personal taste. In addition to putting white vinegar and chili peppers, pickled radish should also be put in rock sugar and sesame oil, rock sugar can be put in a little, and then stir well, you can cover the plastic wrap and put it in the refrigerator, about a night of refrigeration can be eaten, if you want to be more sour or spicy, then you can appropriately extend the pickling time, the taste will be stronger.

Ingredients: 2000 grams of white radish. Excipients: 500 grams of leeks, 250 grams of salt, 100 grams of chili powder, 150 grams of sugar, 1 onion, 2 garlic.

Steps: 1. Wash and drain the radish for later use.

2. Cut the radish into thick strips and put it in a clean basin without oil and water.

3. Add salt and mix well and marinate for one hour.

4. Finely chop the garlic and set aside.

5. Finely chop the onion and set aside.

6. Cut the leeks into sections for later use.

7. Pour out the water from the pickled radish, add the chopped garlic, onion and leeks and mix well.

8. Add sugar and mix well.

9. Add chili powder and mix well.

10. After mixing well, put it in a cool place and turn it twice a day, and there will be a sour taste after 7 days.

11. Finished product drawing:

Pickled radish home-cooked method.

The first step is to first wash the radish in clean water, then use a knife to remove the skin of the radish and then cut it into strips for later use, if you want the color of the pickled radish to look better, you can also add a carrot to it for color adjustment, and then put the cut white radish and carrot into a large pot, sprinkle an appropriate amount of sugar on it, stir it well with chopsticks, and marinate it for more than 6 hours, or start pickling directly at night, so that the pickled effect will be better.

The second step is to pour out the excess water that has been pickled, then wash and slice the prepared ginger, peel the garlic and cut it in half, cut the dried chili pepper into sections, and then put all the cut ingredients into the basin, stir it well with chopsticks, and continue to marinate for 2 hours, so that the radish will taste a little spicy, so in the process of pickling, it is best to turn the radish a few times, so that it can be pickled more evenly.

The third step is to take out the pickled radish, add a little light soy sauce to it for seasoning and flavoring, but don't use too much, otherwise the pickled radish will be black in color, and it looks like people have lost their appetite, mix the light soy sauce evenly, and then cover it with plastic wrap, about 12 hours of pickling, so that the radish has basically been pickled, and the radish pickled in this way tastes fragrant and crispy, and it is super flavorful.

Ingredients: radish, garlic, ginger, soy sauce, brown sugar, five-spice powder, salt.

1. Wash the green radish and cut it into thick strips and put it on a clean bamboo mat to dry for 3 days, and then dry it in seventy.

2. Add chili noodles, five-spice powder and minced ginger to the radish, mix well, and place.

3. You can eat it after half a month, and you can eat it directly as a pickle, which tastes very good.

4. Pour oil into the pot, add minced garlic and stir-fry until fragrant, add dried radish and stir-fry.

5. Add soy sauce and brown sugar to taste, stir-fry to taste, the taste is delicious and invincible, eat porridge noodles, and go to the meal.

6. You can bottle it if you fry it more at a time, and you can eat it for a week.

Hello dear dear, this question is answered by me, pickled radish is delicious and simple The method is as follows [Ingredients and materials needed]: 8 kg of radish, salt, sugar, green pepper, ginger, garlic, raw extraction, rice vinegar, vinegar, a little liquor, sesame oil, coriander [production steps] are as follows: 1. First wash the radish, peel off the skin, cut it into 4 pieces from the middle, and cut it into thin slices.

2. Cut it and put it in a large bowl, add an appropriate amount of salt and sugar, and marinate evenly for 2 hours. 3. At this time, we prepared some ingredients, red pepper cut into rings, ginger sliced, garlic sliced. Fourth, there is a lot of water in the pickled radish, and the radish is very soft and tough.

5. Control the moisture in the radish and add the ingredients for chopping the finger draining branches, green pepper rings, ginger slices, and garlic slices. 6. Add an appropriate amount of raw extract, rice vinegar, balsamic vinegar, and a small amount of liquor to increase the fragrance, stir evenly by hand and marinate for 2 hours before eating. 7. If you have made a lot, you can put it in a waterless and oil-free sealed jar for preservation, the amount of soup does not exceed the radish, so the pickled radish, Wei Min is not bad for half a year, do not throw away the soup after eating the radish, you can use it twice.

8. When eating, we can add sesame oil and coriander segments to it according to our own taste, which tastes better and is crunchy and delicious, especially appetizing when eating.

Ingredients: 350g of white radish, 200g of carrots, appropriate amount of sugar, appropriate amount of white vinegar, appropriate amount of pickled pepper, 180g of celery.

1. Prepare the ingredients.

2. Cut the white radish, carrot, and celery into inch pieces.

3. Put the vegetable sticks in a bowl and add a spoonful of salt.

4. After marinating the water, pour out the soup and squeeze out the remaining water.

5. Take a clean container, put in an appropriate amount of pickled pepper and pickled pepper water, and then take a few pickled peppers and chop them.

6. Pour the chopped pickled pepper into the soup.

7. Add an appropriate amount of sugar.

8. Adjust an appropriate amount of vinegar to your favorite sour, spicy and sweet taste.

9. Put the radish strips into the soup and soak them in about two or three small blocks to taste, and then you can eat.

White radish, traditional Chinese medicine believes that in winter, the yang energy is inward, in a state of collection, and the body is prone to appear"Yang Qi is inside, and the following will introduce to you how to pickle radish deliciously!

(1) Pickled radishIngredients: 1 white radish.

Seasoning: salt, vinegar, dried chili, light soy sauce, dark soy sauce, sugar.

1.Wash the white radish, cut it into slices and put it in a container.

2.Sprinkle with salt and grasp well with your hands.

3.After marinating for an hour, pour out the water that seeps out of the radish. Add about 3 tablespoons of sugar and stir well.

4.Sprinkle with shredded chili peppers, at least five spoons of light soy sauce and one spoonful of dark soy sauce.

5.Add about three tablespoons of vinegar and stir well.

6.It can be eaten after two days of marinating, and it can be stirred a few times halfway to make the taste more even.

(2) Appetizing pickled radishMaterial. White radish, carrots, salt, white vinegar, dried chilies, sugar.

Method. 1.Cut the radish into cubes or thin slices, place in a bowl and marinate with salt for 30 minutes.

2.Pickled'Pour out the water from the radish, pour more white vinegar, a few spoons of sugar, and a little dried chili, mix well, and put it in the refrigerator for at least 3 hours (overnight to make it more flavorful).

(3) Pickled radish in soybean sauceMaterial. 400 grams of soybean sauce pickled bed, 2 medium white radish, 10 grams of salt.

Method. 1.Wash the white radish with the skin, cut it into cubes, mix it with salt, and knead it until soft (i.e., dehydrated).

2.Wash the ingredients of method 1 with cold boiled water, squeeze out the water and set aside.

3.Mix the soybean paste pickling bed with the white radish from method 2 and marinate it in a container for about 23 days until it tastes.

First of all, wash the white radish and drain the water, and then remove the roots, etc., it is recommended not to remove the skin of the radish, because the pickled radish will taste better. Then cut the radish into evenly sized strips, then add it to a basin, pour in an appropriate amount of salt, stir well, let it stand for an hour or two, and wait until the radish comes out of the water and set aside. Then add the pickled radish and water to the jar together, and leave the jar sealed and covered for a week, so that the radish will have more water, and then use an oil-free and waterless stirring rod to stir the radish, you can also add some chili peppers and other ingredients to eat the effect will be better.

How to marinate white radish.

1. First wash the white radish and peel it;

2. Cut the peeled white radish into uniform strips and set aside;

3. Add the cut white radish strips to the bowl, add an appropriate amount of salt, stir the white radish evenly and keep it for eight hours;

4. Pour out the pickled radish water and set aside;

5. Add the pickled white radish to the pickling utensils, and then add an appropriate amount of white vinegar, sugar, chili pepper, etc. in turn and cover the lid for pickling;

6. After almost two days, the white radish will be pickled and ready to eat.

Tips for pickling white radish.

1. It is best to choose some pickled utensils with lids, and it is better to use glass or ceramic.

2. If you want to use the plum to pickle the sweet radish, it is best to store the plum at the bottom of the container, and the taste will be better when the radish comes out of the water.

3. In the process of pickling radish, it is best to use relatively clean chopsticks to stir it every day to facilitate the flavor of radish.

4. The radish can be eaten after pickling for two or three days, and the radish at this time has the best taste.

Pickled radish strips are not difficult to make as an appetizer, first we wash the radish and cut it into strips, add two spoonfuls of salt, and after marinating for half an hour, remove the salt water. Add some sugar to continue marinating, and after waiting for 30 minutes, you also need to remove the water from it. When marinating, you need to use some sauce.

We need to prepare light soy sauce and sugar, and we also need some balsamic vinegar, after mixing with water, wait until it boils and let it cool, pour the marinated sauce directly into the ceramic jar, and then put the previously processed radish strips into it, cover the lid and pickle, generally speaking, you can eat it after two or three days.

Cut the radish into strips and place it in a large bowl, you need to spread it with a layer and sprinkle a layer of salt on top. Then we spread another layer of radish strips, then sprinkle another layer of salt, repeat this several times, let it sit for 20 minutes, after which we pour out all the water in the bowl and put a large spoonful of sugar in it. Wait until we have stirred the sugar and radish strips well and let them sit for 20 minutes.

Then pour out all the water in the large bowl. Add two tablespoons of light soy sauce and one spoonful of white vinegar to the bowl. Add boiled water and wait until the water is completely submerged over the radish strips.

After covering with plastic wrap, put it in the refrigerator and refrigerate for two or three days to complete the pickling of the radish strips, and you can eat them.

Recipe and tips for pickled radish strips.

It is not difficult to make pickled radish strips, first wash the radish we have prepared, then cut it into strips with a knife, pack it up after cutting, put it up neatly, add an appropriate amount of salt to it, and then take out part of the radish, put some salt in it, and then repeat the operation until the radish strips are completely processed in this way. Prepare a stone, or you can take something else and press it on it, you need to wait about 20 minutes, after which we can pour out the water in it. You need to add the right amount of sugar to it, mix it, you need to stir it, and then let it marinate for about 20 minutes, after which we squeeze out the water, and add the right amount of light soy sauce and the right amount of vinegar.

After adding cold boiled water to it, we don't need to soak it, just cover it with a lid, and let it sit for a day before eating.

Pickled radish, sweet and sour refreshing method.

The white radish can be scraped off the skin with a knife, and the radish skin will be more crispy.

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Add two spoonfuls of salt and marinate for an hour to remove the pungent flavor of the radish.

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Marinate out the radish water and pour it out. Then wash the radish with cool boiled water and remove the salt.

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Pour cold boiled water, rock sugar, white vinegar, millet pepper into the container and mix well. You can taste it and adjust the sweetness and sourness.

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Put the white radish in the mixed juice, put it in the refrigerator and refrigerate, and you can eat it the next day.

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