How to pickle white radish in the north, how to pickle white radish?

The snow is starting to fall, and every household in the Northeast is preparing to stock up on food. No, some of the white radishes that were collected from the ground some time ago were put in the cellar, and some of them were washed and cleaned, and they were going to make white radish pickles.

After the radishes are washed, cut them into white strips of uniform thickness. After that, it is salted for a while, after which they are air-dried. The most important thing is that the skin is air-dried, and there must be some moisture left on the inside.

After that, put the dried white radish in a pot, sprinkle with salt, vinegar, sugar, chili powder and minced garlic, and mix them well according to the proportion. You have to rub your hands back and forth, a bit like doing laundry. When the mixture is ready, put it in the jar.

This made white radish pickles will not spoil in the cellar for a year. When you want to encounter no taste, take some of this white radish pickle out, and look at it to open your appetite, and the next meal is full of leverage. Northeast people make pickles, the method is simple, and the amount is real.

1.Wash the white radish (do not peel it) and cut it into strips, the thickness of your fingers.

Boil water and let it cool, add sugar, vinegar, I didn't calculate the proportion when I made it, you just drink it and feel sweet and sour after stirring. Then add a few sour plums.

Put the radish in the mixed water, and it is advisable to cover the radish over it. Leave it for 1-2 days and you can eat it.

When eating, mix it with sesame oil, it is very sweet and refreshing, and the taste is wonderful. It is excellent with rice and wine.

2.Pickled spicy and sour radish.

Ingredients: 5 kg of white radish.

Ingredients: 30 grams of chili powder, kilograms of vinegar, 200 grams of sugar, 175 grams of salt, 100 grams of sesame oil, 10 grams of Sichuan peppercorns, appropriate amount of monosodium glutamate, 2 kilograms of water.

Production method: First, the white radish is selected clean, then processed into strips of 3 cm in length and width and 1 cm in thickness, and dried until it is dry for later use. Heat the sesame oil, add the chili powder and fry until slightly yellow, pour in the dried radish and mix well.

Put salt, sugar, Sichuan pepper, and ingredients into the pot, add water and boil, add monosodium glutamate and pour it into the jar after cooling, mix well with dried radish, and turn it once a day for 15 days to become a finished product.

Hot and sour radish strips.

Ingredients: large radish or green radish.

Ingredients: Appropriate amount of dried red pepper, refined salt, and peppercorns.

Production method: Brush the jar dry, wipe dry, mix the radish strips and pepper shreds, put them in the jar, put in the salt water, (500 grams of water and 50 grams of salt, dissolve,) do not pass the radish strips, and then sprinkle some peppercorns, put the large vat in a warm place, about 15 days or so edible

1. Proportion: 10 kg of white radish, kg of soy sauce, 700 grams of chili sauce, 40 grams of Sichuan pepper powder.

2. Cut the radish into strips as thick as a little finger, rinse it with water, remove the dry water, and put it into the utensil.

3. Put the soy sauce, chili sauce and pepper powder in and mix well.

4. Seal and store for 15 days before eating.

2. Spicy dried radish.

1. Proportion: 10 kg of white radish, 2 kg of soy sauce, 100 grams of chili oil, 200 grams of cooked sesame seeds, and a small amount of rapeseed oil.

2. Cut the radish into 5 cm strips, dry it for two days, add salt to the jar and marinate it for half a month, and then remove it.

3. Put it in a utensil, soak it in soy sauce for three days, and then remove it.

4. Then add chili oil, cooked sesame seeds, rapeseed oil, mix well for 7 days and eat.

3. Spiced dried radish.

1. Proportion: 10 kg of white radish, 10 kg of salt, kg of vinegar, kg of sugar, 50 grams of monosodium glutamate, 50 grams of chili noodles, 50 grams of five-spice powder.

2. Wash the radish and cut it into long strips the width of your little finger, and let it dry in the sun.

3. Put it in a container and add salt, vinegar, sugar, monosodium glutamate, chili noodles and five-spice powder.

4. Wear leather gloves and rub vigorously several times, and place for 2-3 days before eating.

Drizzle sesame oil when eating.

Fourth, spicy dried radish.

1. 10 kg of radish, diced and thumb-sized, dried in the sun.

2. When eating, take out the required amount in advance and soak it in water to soften and wash.

3. Slice the soaked radish with a knife.

4. Cut the dried chili peppers into sections and slice the garlic.

5. Put oil on the pot and fry the chili pepper and garlic slices to make the fragrance, then put the radish on medium heat and stir-fry, then add the condiments and take it out of the pot to eat.

Step 1: Cut off the head and tail of the washed white radish, then cut the radish into strips, put the cut radish strips into a bowl, add two spoons of salt to the bowl, stir evenly and marinate for 30 minutes;

Step 2: Cut the red pepper and pickled pepper into rings, pour out the marinated water, then add two spoons of sugar and three spoons of white vinegar to the bowl, and then add the cut ingredients and stir well;

Step 3: Pour the radish into the bowl, then spread it to keep it fresh and marinate for 2 hours before eating, the longer the pickling time, the more flavorful it is.

Radishes, I believe there are countless ways to say it, steaming, stir-frying, frying, frying, cooking, etc., but today Xiao Dong wants to share with you a very simple method, no steaming, no frying, no frying, no frying, crisp and refreshing, no matter when you eat it is very appetizing.

Pickled radish] - crisp and refreshing, sour and spicy appetizing, healthy and oil-free, simple to make, home-cooked food.

Ingredients: White radish, green chili, red chili, garlic, salt, sugar, light soy sauce, dark soy sauce.

Specific production steps] ——

1. Handle the radish: first clean the radish, then remove the head and tail of the white radish, do not peel it. Cut the radish into slices.

2. Radish water: We put the cut radish in a pot, then put a spoonful of salt and a spoonful of sugar in it, stir well, and stir the water for about an hour.

4. Pickled radish: We will treat the pickled radish with chopsticks, then put the chopped garlic and chili pepper in the water-soaked radish, then put two spoons of salt, put a spoonful of sugar, then put in light soy sauce, and then some dark soy sauce to color, and then stir it well.

5. Refrigeration: We will mix the radish evenly and put it in the refrigerator, and refrigerate it overnight before eating.

Well, such a simple and appetizing side dish is ready, and it is very delicious whether it is a side dish or an accompaniment to the drink.

Pickled radish of "you ask me to answer"] —

1. Why do you need to boil the water in advance of pickled radish?

Answer: The water in the radish is relatively large, easy to get out of the water, so before pickling the radish must be pickled to remove excess water, so that the pickled radish is easier to taste, the taste is very delicious, generally we are making radish vegetables when it is best to remove the excess water in the radish first, so that the radish is crisp and tastes good.

2. What kind of radish does pickled radish generally choose to pickle and have a better taste?

Answer: Radish generally we choose fresh white radish is better, green radish is more spicy, and carrot taste is sweeter, white radish taste crisp not spicy or sweet, the taste of the side dish is very good, if you like other flavors, you can also use carrot and green radish. Moreover, there are many ways to marinate white radish, and we can try different methods at home to change the taste, so that it tastes more delicious with rice and wine.

3. Should the radish be peeled?

Answer: If it is a fresh radish, it is recommended to clean it, and then remove the head and tail, do not peel it, the radish has a crisp taste, the radish skin is relatively strong, and it is more refreshing and delicious to eat with the radish skin, so it is not recommended to peel the skin.

Cooking Tips]:

1. If the radish is easy to stick to the knife when cutting the radish, you can stick a small radish piece on the knife, so that the cut radish does not stick to the knife.

2. Put less sugar when boiling water and pickling radish, so that the pickled taste is better and more delicious.

3. Don't add too much salt when pickling radish, because light soy sauce contains salt.

4. When pickling radish, the amount of chili pepper should be added according to personal taste.

Pickling method: 1Wash the green radish to remove the fibrous roots, cut the fir into thick strips, and then put it in a jar, put a layer of green radish and sprinkle a layer of salt.

2.Pour the jar once every other day and rub the radish strips with your hands to expel the spicy smell.

After the day, take it out to dry, and turn it from time to time, put it away when it is dry, and put it in the tank.

4.Stir the spiced noodles into the radish strips, then press the radish strips firmly and press the heavy stones on top.

5.After that, remove the heavy stone every day, continue to press the radish strips, and it will be ready after 7 days.

When pickling radish pickles, it can be pickled into dried radish, the method is to remove the water after cleaning the radish, and then cut it into a finger-sized strip, put the salt and pickle for a day, remove the water, and then put it in the sun to dry in the air, and then add fragrant soy sauce and chili noodles and other raw materials to mix evenly, pickle together, and after three to five days, you can take it in, and you can take it off immediately when you love to eat.

Wash the white radish, peel and slice it, and put it in the crisper box. Prepare all ingredients. Chop the pickled peppers in the "millet spicy" with scissors. Pour all the ingredients into the crisper and mix well with the white radish, cover and marinate for 2 to 4 hours. Marinate and serve.

White radish pickling method:Ingredients: 700 grams of white radish.

Excipients: 6 grams of salt, 2 chili peppers, 30 grams of rock sugar, 50 grams of white vinegar.

Steps: 1. Prepare raw materials.

2. Wash and cut off the roots of the white radish, and do not remove the skin.

3. Change the knife into large pieces, not too small, too small will not affect the taste.

4. Put it in a sealed jar or a water-free and oil-free sealed container.

5. Chop the small red pepper and put it in a sealed jar.

6. Crush the rock sugar.

7. Sprinkle with salt.

8. Add rock sugar.

9. Pour in white vinegar.

10. Close the lid.

11. Shake well, marinate for half a day and eat, the rock sugar will slowly melt by itself, and the small particles don't care about it.

The pickling method of white radish is as follows:1. Wash the white radish and divide the radish into four, not too thick and not too thin.

2. Marinating the white radish in white sugar will kill a lot of water, and pour out the water.

3. Shred ginger, slice garlic and millet pepper, put it in the radish, and then add soy sauce and balsamic vinegar.

4. Stir well and let the radish soak in the soup for better flavor.

5. Cover with plastic wrap and put in the refrigerator to eat.

Hello! The pickled radish strips are crisp and delicious, and the method is simple, so friends who like to eat them should quickly collect and make them!

Ingredients: 3 radish, 1 bowl of peanuts.

Method: 1. Clean 3 radishes, remove the head and tail, then cut them into long strips, put them in a large basin, add about 160 grams of salt (3 radishes are about 3 catties), grasp and mix with your hands until the salt melts, and put aside to marinate for 1 hour.

2. Wash 1 bowl of peanuts and pour them into clean water to soak for 1 hour, when the peanuts are slightly white, take them out and put them in the pot, add enough water, boil over medium and low heat and cook for about 25 minutes.

3. Prepare some ginger slices, green and red pepper pieces, and dried red pepper segments for later use.

4. Pour in 1 bowl of light soy sauce, 1 bowl of extremely fresh, 1 bowl of water (the ratio of water, light soy sauce and extremely fresh is 1:1:1, and the dosage is determined according to the amount of pickled radish), then add ginger slices, dried red pepper segments, Sichuan pepper, star anise, cinnamon, 1 tablespoon of sugar, turn off the heat after boiling, put it in a large bowl and let it cool naturally.

5. After the radish strips are marinated, squeeze out the water, you can put it into the gauze to squeeze it more labor-saving, completely squeeze out the water and pour it into a large basin, then add green and red pepper pieces, cool peanuts, and finally pour in the cool juice, stir evenly and cover it with plastic wrap, and you can eat it after a day.

1. White radish pickling method 1.

Usually you can prepare a white radish, two dried red peppers, 50 grams of white vinegar and 30 grams of rock sugar and 6 grams of edible salt, wash the white radish and cut it into pieces of uniform size, cut the dried red pepper into minced pieces, put it in an oil-free bottle that can be sealed together with the white radish pieces, grind the rock sugar into it, and then put in the white vinegar and edible salt and mix well to seal the bottle, and it can be pickled after a day.

2. White radish pickling method two.

The white radish can also be dried and pickled after the pickling, the white radish can be cut into thin strips before pickling, put it in the sun until it is dry, and then put the vinegar, five-spice powder and chili powder and sugar and a small amount of liquor and other seasonings together into the pot to boil, and then pour them into the dried radish strips, mix well and put them in a cool place to pickle, ten days later can have a flavor, so that the pickled white radish can be stored for a long time as long as it is stored properly, and can be eaten all year round.

3. White radish pickling method three.

White radish can usually be pickled and eaten, the pickling method is also very simple, usually you can cut the fresh white radish into slices, spread it in a small pot, put a layer of radish slices and spread a layer of salt and sugar, so repeatedly, and finally add an appropriate amount of light soy sauce and balsamic vinegar, put aside to marinate for about an hour, the white radish slices inside can be flavored, then you can take out and put it on the plate, add sesame oil to taste it directly.

[Ingredients]: 1 white radish (about 2 catties), 5 millet peppers, 3 garlic, 1 bag of pickled pepper (750 grams), 1 spoon of Sichuan pepper, 6 spoons of rock sugar, 1 cup of balsamic vinegar, half a cup of sweet rice wine, 3 spoons of light soy sauce, 5 spoons of dark soy sauce. (The sweetness and sourness can be adjusted freely).

Method]: Step 1: Clean the white radish first, then put it on the cutting board and cut it into strips, then put it in a clean and oil-free large bowl, sprinkle in 1 tablespoon of salt, mix well, and marinate for 2 3 hours.

Step 2: When marinating the radish strips, wash and drain the millet peppers and cut them into strips. Take out the pickled peppers, cut them into small pieces with scissors, peel off the skin of the garlic and slice it. Take out another large bowl, pour in pickled pepper water, add rock sugar and peppercorns and stir until the rock sugar melts.

Step 3: Pour out the water pickled from the white radish, pour in the cool boiled water and wash it again, then remove and drain the water, put it in a large bowl, add light soy sauce, dark soy sauce, balsamic vinegar and rice wine and stir well.

Step 4: Add the chopped pickled pepper segments, millet pepper strips, and garlic slices and stir well, pour in the prepared sugar juice and pickled pepper water, preferably over the radish strips themselves. If there isn't so much pickled pepper water, then you can add some cool boiling.

Step 5: Cover with plastic wrap, put in the refrigerator, let it stand for 1 night or 5 hours, and then serve.