Recipe for pickling method of rural salted radish

Mom came to see us the other day and brought a bag of baby carrots. People often say: eat radish in winter and ginger in summer, and radish and ginseng in winter.

It can be seen that the nutritional value of radish is very high. My mother planted some radishes in her small vegetable garden, but because the terrain was not good, and she did not sprinkle chemical fertilizers and pesticides, the growth was not good, and the radishes that grew were small, the size of a finger. When I was a child, the conditions at home were not good, and my mother always made all kinds of pickles, whether it was morning, noon or evening, you could match pickles.

Xiao Dong remembers that when he was hungry after school when he was a child, he directly picked up a steamed bun and ate his mother's pickled pickles, which was really enjoyable, and now he still drools when he recalls it.

Radishes like this, the size is generally relatively small, generally we don't cook in our hometown, often boil carrots or my mother to make pickles, pickled carrots taste refreshing, the taste is particularly good, and this method is very simple, especially suitable for home cooking. And this method is practical for any pickles. Today, Xiao Dong will share with you this simple and homely pickle recipe.

Specific production steps:

1. This is 5 catties of carrots, let's wash the radish head first, dry the water, and remove the head and tail with a knife.

2. Add a pot of water to the following seasoning juice, put a handful of peppercorns, a few star anise, a pound of radish and two taels of salt, put a pound of salt on it, boil it over high heat, and it must be cooled after boiling, and it can only be used after it is cooled.

3. Put the radish into a waterless and oil-free barrel, fill it in a large bucket slowly, then pour in the cold sauce, don't pass the radish, cover the lid and seal it, marinate for about 20 days and then eat.

In this way, the crispy and flavorful food is ready, and it will not be bad to marinate it in a bucket for a year, so you can give it a try.

Tips]: 1. The carrots must be cleaned, and then dried to ensure that there is no water on them, so that the pickled ones will not be bad.

2. The juice must be boiled before drying, so that the juice is more flavorful and will not deteriorate.

3. Put the processed carrots into the bucket, and be sure to ensure that there is no oil or water in the bucket.

Ingredients: radish, water, etc.

Method] Step 1: Prepare a large radish and remove the radish tassels with a knife, wash the radish and radish tassels with water respectively and put them aside for later use.

Step 2: Dry the water on the surface of the washed radish, cut it into thin strips with a knife and put it in a pot, and the radish tassels are also dried and chopped with a knife and put together with the shredded radish, and stir it evenly and set it aside for later use.

Step 3: Prepare a tank, clean the tank thoroughly and then control the moisture inside, put the stirred shredded radish and radish tassels into the tank, press it a little firmer, put a few sticks on it, press a stone on the stick, put a bowl on the stone, pour the hot water that has just boiled into the bowl, do not pour it directly on the radish, pour it in the bowl, and then flow on the top of the radish in the bowl, the amount of water is not over the radish, cover the lid and marinate for about 10 days to eat.

Step 4: After taking it out and cleaning it a few times when eating, add some sesame oil or minced garlic to adjust it, or eat it directly.

Pickled radish. Tips for pickling radishes].

1.Radishes and radish tassels should be washed several times, because there is a lot of soil on the surface, and if they are not cleaned, they are easy to spoil and change their flavor during the pickling process.

2.If you are troublesome, you can use it to wipe it into filaments with a wipe, which will be more convenient and faster to operate.

3.The jar used for pickling radish must be clean, waterless and oil-free, otherwise it will be easy to spoil or change the flavor during the pickling process, and the previous efforts will be wasted.

4.It is recommended not to use plastic or iron for pickled containers, but to use glass or ceramic as much as possible, which will not only not spoil, but also make the pickled dishes taste better.

Pickled radish is a flavorful side dish. The trick is to grasp the marinating time and the selection of ingredients, and the pickling technique is also very important. Pickled radishes should wait until after the frost falls, and the pickled radishes at this time have no bitter taste and will not be hollow.

1. Hot and sour dried radish.

Ingredients: 5000 grams of fresh radish washed and cut into strips slightly thicker than chopsticks and about two inches long, and dried into 500 grams of dried radish.

Ingredients: 2000 grams of water, 800 grams of vinegar, 100 grams of salt, 250 grams of sugar, appropriate amount of thirteen spices, chili oil, a little monosodium glutamate.

Production method: Put water, vinegar, thirteen spices, and salt into a pot and boil, put in monosodium glutamate when the fire is stopped, and let it cool for later use; Put the dried radish and chili oil into the container of pickled vegetables and mix well, then sprinkle the sugar on top, and then pour the dried juice into the container; After that, stir once or twice a day (preferably with a fixed pair of chopsticks) and consume in about 7 days. The taste is sweet and sour, slightly spicy, the color is bright, blue and white translucent, and it is a good companion for breakfast and dinner.

2. Shredded salted radish.

Ingredients: 1000 grams of fresh radish washed.

Excipients: 50 grams of oil, 5 dried chili peppers, 15 grams of Sichuan pepper, 3 star anise, 10 grams of sesame oil, 50 grams of sugar, 100 grams of salt, 150 grams of vinegar, green onions, ginger, garlic, monosodium glutamate, a little soy sauce.

Method: Rub the radish into shredded radish with a rubter with a diameter of about 3mm, mix it with salt, marinate for about 30 minutes, and drizzle the water with your hands or filter cloth. Heat the oil and then put in the pepper, pepper, star anise, green onion, ginger, garlic into the pot to fry the green onion fragrance, put the fried ingredients and hot oil into the shredded radish, then add a small amount of soy sauce, monosodium glutamate, sugar, sesame oil and vinegar, mix well.

The taste is salty, sweet and slightly spicy. It was edible at the time. It tastes better after marinating for a day.

Refrigerate in the refrigerator for a week.

The radish is home-grown, pluck a few early in the morning, wash it and cut it into shreds, put salt and pepper sauce and vinegar.

Ingredients: white radish, millet spicy, pickled pepper, sugar, white vinegar.

1 white radish strips.

Do not peel the white radish, wash it directly; Wait for the epidermis to dry and cut into strips.

Marinate for 2 hours.

Put the sliced radish strips in a bowl, add two teaspoons of salt, grasp well with your hands, and let them marinate for about an hour.

3 Slice millet spicy and pickled peppers.

Millet spicy and pickled peppers are cut into separate sections, and as for how much chili pepper to put in can be added according to personal taste. 4 Pour out the water from the pickled radish, add two tablespoons of sugar, three tablespoons of white vinegar, and then put the chopped chili peppers together in a bowl and stir well.

5 Pour it cold and boil.

Pour in the cool boiled, and the water will not cover the white radish.

6 Cover with plastic wrap.

Cover with a layer of plastic wrap and marinate for about 3 hours before you eat (the longer you marinate, the more flavorful it will be). Or pour into an airtight jar and refrigerate.

Cover with a layer of plastic wrap and marinate for about 3 hours before you eat (the longer you marinate, the more flavorful it will be). Or pour into an airtight jar and refrigerate.

Wash the white radish and cut it into strips, soak it with salt for half a day, not too salty, and turn it frequently.

Remove the water, wash it with clean water, and soak it for a while if it is too salty.

Add white vinegar, sugar, and monosodium glutamate.

White vinegar is sold in supermarkets, and there are both edible ones that need to be added to the instructions. As for the clean water, it is best to cool and boil.

The key is that this dish should be mixed less, and it is best to mix and eat it freshly.

1.First cut the radish into strips of about five centimeters, prepare a pot of boiling water, after the radish is cut, take it to boiling water and blanch it again, drain it to drain the water, and if the weather is good, take it to the sun until the skin is tough and almost completely dehydrated.

2.After drying, take the radish strips back into the container, mix the salt, monosodium glutamate, pepper noodles, chili noodles and radish strips according to the taste, put them in a glass jar or other containers, and seal them.

3.Depending on your patience, you can eat it at any time after marinating, and of course, it tastes better after five to seven days of marinating.

Ingredients: 5 kinds.

6 pounds of white radish.

4 pounds of green radish.

1 pound of pepper and half a pound of ginger.

7 cloves of garlic. 3 kinds of excipients.

3 bags of soy sauce, 250g salt, 50g monosodium glutamate

Cooking steps: 12 steps.

Step 1 Salted radish Preparation Step:1

Wash the white radish and cut into strips.

Step 2 Salted radish Preparation step:2

The green radish is also cleaned and cut into strips, and the green radish has less moisture.

Step 3 Salted radish Preparation Step:3

Sprinkle with salt and mix well to marinate for 3 hours.

Step 4 Salted radish Preparation Step:4

Green peppers, ginger, and garlic are peeled and cleaned, and dried in water.

Step 5 Salted radish Preparation Step:5

The pickled radish is wrung out in a sand cloth wrap and placed on a breathable plate to dry in a sunny place Step 6 Salted radish Preparation Step 6: 6

Wilting is fine.

Step 7 Salted radish Preparation Step: 7

Shred the ginger, slice the garlic and shred the pepper.

Step 8 Salted radish Preparation step:8

Put the white radish in a container, and then add the ginger shreds, garlic slices, and shredded pepper Step 9 Salted radish Step 9 Preparation step: 9

Pour in sugar, monosodium glutamate, soy sauce.

Step 10 Salted radish Preparation step:10

Mix well and marinate for 2 3 days before eating, turning a few times in the middle to marinate more evenly Step 11

Steps to prepare salted radish: 11

Marinate for 3 days and eat.

Step 12 Salted radish Preparation step:12

Store in bottles.

TipsWhite radish has a lot of moisture, green radish has little moisture, and it can be wilted, now in this season, the weather is sometimes not very good, about 1 2 days, those who are willing to eat ginger can put more, eat some ginger is also very appetizing, put it in a bottle, you can put it for a long time, and take it as you eat.

Pickled radish first to remove water, radish will be cut into thin slices, the shape is arbitrary, sprinkled with white sugar pickled for ten minutes can kill a lot of water, in the pickling process we cut ginger shreds, garlic slices, millet pepper into circles, all put into the pickled radish, add soy sauce, balsamic vinegar to taste, add vinegar to make the radish soak in the soup, cover with plastic wrap and put it in the refrigerator for 2 hours to eat.

The pickling of radish pickles has been a cooking method that has been passed down in China for many years, and it is very good for eating and drinking. Ingredients: ginger, garlic, millet pepper, white radish and kitchen seasoning.

1. Handle the white radish.

First, wash the skin of the white radish, then peel it and cut it into thin slices.

2. White radish out of the water.

Put the white radish into a bowl, sprinkle with white sugar and marinate for fifteen minutes, this process white radish can remove a lot of water, the effect is better than salt, and the pickled radish taste is not astringent, we will slice ginger and garlic during the pickling process, and cut the millet pepper into rings.

3. Pickled white radish.

Pour out the water from the white radish, add ginger, garlic and millet pepper, pour in an appropriate amount of light soy sauce and mix well, finally pour in aged vinegar to cover the radish, cover with plastic wrap and put it in the refrigerator, marinate for 2 hours and then use. The pickled radish should be eaten within two days.

Spicy pickled radish pickles].

Ingredients: 5 kg of green radish, appropriate amount of salt, 2 tablespoons of sesame oil, 3 tablespoons of chili oil, 2 tablespoons of chili powder, 2 heads of garlic, 1 piece of ginger, 2 tablespoons of sugar, 5 tablespoons of soy sauce

Method:1Put the green radish in water, scrub the surface with a steel wool ball, wash the radish and cut off the ends.

2.Cut the radish into slices, then cut it into strips, sprinkle with 4-5 tablespoons of salt, mix well, marinate overnight, and marinate the water from the radish.

3.When the time is up, take the radish strips with your hands and put them in a pot for later use.

4.Finely chop the garlic and the ginger.

5.Put the minced garlic and ginger in a bowl with radish strips, add sesame oil, chili oil, chili powder, sugar, and soy sauce.

6.Bring disposable gloves, grasp the radish strips and seasonings well, taste salty, if it is light, add some salt and mix well, when pickling radish strips, the salt is lost with water, after mixing, sprinkle with sesame seeds and mix well, put it for 3-4 hours to eat, and the rest is stored in the refrigerator and taken as you eat.

Tips: This method of pickling radishes is suitable for eating and mixing, not for long-term storage.

1. Fresh radish pickles.

Fresh radish pickles, is the fresh white radish, carrots, seasonings pickled after the next side dish, he is and with the test to eat, in the pickling needs to prepare fresh, white radish one, carrot two, onion and coriander each appropriate amount, the prepared ingredients are all washed and cut into thin strips, and then add edible salt to marinate for half an hour, after removing the water, then add sesame oil and vinegar and sugar and chicken essence, mix well and then eat.

2. Spiced shredded radish.

Spiced shredded radish is also a common radish pickle, he needs to choose fresh green radish when pickling, 3 to 4 pieces, salt, sugar, monosodium glutamate and five-spice powder, and cooked sesame seeds, each in moderation to prepare some. Wash the prepared green radish with water, cut it into thin strips and dry it in the sun. Soak the dried shredded radish in boiling water for five minutes, take it out after washing, remove the water, then add sugar, salt, monosodium glutamate and five-spice powder, mix the cooked sesame seeds thoroughly, marinate for 3 to 5 days in the future, take out an appropriate amount and add sesame oil to taste when you want to eat.

3. Sweet and sour radish strips.

Fresh radish pickled into sweet and sour pickles is also very delicious, pickled need to prepare a fresh white radish, white vinegar and sugar and boiled water each appropriate amount, the fresh white radish after washing cut into thick strips, add edible salt to marinate for half an hour, after pickling, take out and rinse with water, then put in white vinegar and sugar and add a small amount of boiled water to mix thoroughly, directly pickled, three to five days later can be tasted, pickled after sweet and sour refreshing, and the taste is crisp and tender.