How to pickle sour radish? How to marinate sour radish?

The traditional practice of pickled radish, I want to make 20 pounds at a time, crisp and not soft, radish appetizing more under the winter of rice, every household to make pickles, radish is one of the best raw materials, and the method of making pickles with radish is very simple, but also refreshing and delicious, cooking is so simple, so that novices can also have the urge to try, pickled radish is crisp and delicious, more appetizing to eat, as a daily meal is a very good choice, you can also learn to do if you like, I will share the practice of pickled radish with you.

1.Wash the radish and cut it in half from the middle.

2.Slice the radish in half in turn.

<>3.Then shred the radish slices and <>

4.Mix the shredded radish with 2 tablespoons of salt and marinate for 5 minutes.

5.Put the pickled shredded radish into a bottle with sour sauce and seal it for 2 to 3 days.

<>6.The finer the shredded radish is, the faster the sour radish will ripen.

Ingredients: 1 white radish, 7 pickled peppers, 1 carrot, 20 peppercorns.

Excipients: 3 teaspoons salt, 50 grams of white vinegar, 20 grams of sugar.

1. First of all, peel and wash the white radish and carrot.

2. Cut into strips, put 2 teaspoons of salt, grasp well with your hands until there are no salt grains, and leave for half an hour to one hour.

3. Chop the pickled pepper and put it according to personal taste, and put a few more if you like spicy.

4. Pickled radish has a lot of water, pour it out directly, put the pickled pepper, sugar, white vinegar, and peppercorn into the basin, pour some of the soup from the canned pickled pepper, and then put 1 teaspoon of salt, stir well.

5. Put it in a sealed bottle, refrigerate it for one day, and you can eat it the next day.

6. The finished product is as follows.

The preparation of sour radish is as follows:1. First peel off the skin of the radish, then clean the radish with water, cut the radish into thin slices with a knife and put it in a bowl.

2. Put salt in a bowl, stir well and marinate for 15 minutes, after marinating, pour out the water from the radish pickle.

3. Pour the white vinegar into a bowl, add the chopped red pepper, then pour it into the bowl where the radish is placed, and soak it for two hours before the sour radish is ready.

Pickled radish method:

Ingredients: 3 catties of radish.

Excipients: 20 grams of salt.

Specific steps: 1. Prepare materials.

2. Cut off the head and tail of the radish and wash it well.

3. Shredd. 4. Add salt.

Put all the grams of salt in it all at once.

6. Mix well and marinate for half an hour.

7. Put it in a clean container and seal the lid.

8. Marinate for more than three weeks before serving.

The easiest way to make pickled radish is as follows:Ingredients: 1 radish, appropriate amount of millet spicy.

Excipients: 1 tablespoon of salt, 2 tablespoons of sugar, appropriate amount of millet spicy, appropriate amount of pickled pepper, 1 tablespoon of white vinegar.

1. Wash the radish, cut it into sections, put it in a bowl, add 1 tablespoon of salt, mix evenly, marinate for half an hour, add water to wash and remove it for later use.

2. Two tablespoons of sugar, a spoonful of millet spicy, pickled pepper water, an appropriate amount of white vinegar, and a spoonful of white vinegar, stir well.

3. Add the radish, mix well, and marinate overnight.

4. The finished product of pickled radish is as follows.

How to make sour radish: Ingredients: white radish, refined salt, canned food bottles, table salt.

1. Wash and peel the radish. The specific method is shown in the following figure:

2. Rub into thick wires. The specific method is shown in the following figure:

3. Marinate with salt for 30 minutes. The specific method is shown in the following figure:

4. Wash the canned food and bottles to control the moisture. The specific method is shown in the following figure:

5. Wipe the inside with alcohol gauze. The specific method is shown in the following figure:

6. Put the shredded radish and the flooded water into the bottle. The specific method is shown in the following figure:

7. Seal the date and eat it after 15 days. All done. The specific method is shown in the following figure: