How to make pickled radish in the countryside? Native method of pickling radish in the countryside

Method 1Peel the radish, cut it into 4 cm long sections, then stand up, cut out the cross flowers on the original section, but do not cut deep, leave about a centimeter at the bottom to make it not scatter. 2.

Marinate the scratched radish in salted water for 30 minutes, then remove it and shake it off, pressing out the water by hand. 3.Cut the red pepper into small pieces to form small red rings and remove the seeds.

4.Mix the vinegar, sugar and salt into a juice and soak the pickled radish in it. 5.

When the vinegar flavor has soaked into the radish, place the sliced red pepper rings in the center of the radish flowers to make a chrysanthemum shape.

1. Wash the prepared green radish and prepare the ingredients: sugar, salt, pepper, chili flakes, ginger, sesame seeds, a little light soy sauce, peanut oil.

2. Cut the green-skinned radish into 5 cm long and 1 cm wide radish strips and dry for one day.

3. Wash the dried radish strips and drain the water.

4. Add salt, pepper powder, pepper, ginger powder, and a little sugar, pour in light soy sauce and marinate for three days.

5. During the marinating period, seal the pickled radish strips with plastic wrap.

6. Heat the peanut oil, take out the pickled radish, sprinkle with chili noodles, pour it with the burned peanut oil, and stir well.

First wash the radish, then cut it into long strips, then put it in the sun to dry for a period of time, then wash it and dry it, then add an appropriate amount of salt to knead it, put it in a closed container, marinate it for a while, and the delicious dried radish is ready.

First of all, prepare some fresh radish, cut it into small strips, put it in the sun, wait for it to dry, add some chili noodles, pepper, salt, chicken powder, stir well, and then put it in a jar, and then add some pickled pepper water to marinate.

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.

Summary. Ingredients] radish, white vinegar, sugar, millet pepper, salt [method and steps] 1, first of all, we have to clean the prepared white radish, and peel off the skin of the radish, and then change the radish into small segments, and then cut the radish into medium slices of large slices, and then stack them together and cut them into small long strips. After cutting, you need to prepare a large bowl, then put the radish in a large bowl, add two spoonfuls of salt to the radish, grasp it with your hands and mix it evenly, and then let the radish marinate for 15 minutes.

2. In the process of pickling radish, the prepared millet pepper should be cleaned, cut into chili rings and put into a small dish for later use, then prepare an iron pot, add a bowl of white vinegar to the iron pot, and turn on high heat to boil the white vinegar, after the white vinegar is completely boiled, it needs to be poured into the bowl again, and then let it cool. If the white vinegar is used to marinate the radish, it will make the pickled radish taste more sour and improve the storage time of the radish. 3. Take out the pickled radish, and pour out the water that flows out of the pickled radish, then prepare a clean glass bottle without water and oil, and put the prepared radish into the bottle, and then add 20 grams of sugar to the radish, as well as the prepared white vinegar and millet pepper rings, all add them to the glass bottle, and cover the lid to shake it evenly, and finally just put the prepared radish into the refrigerator, refrigerate it for one night, and then you can pour out the radish for eating.

I'm still a little confused, can you be more detailed?

Ingredients] radish, white vinegar, sugar, millet pepper, salt [method and steps] 1, first of all, we have to clean the prepared white radish, and peel off the skin of the radish, and then change the radish into small segments, and then cut the radish into medium slices of large slices, and then stack them together and cut them into small long strips. After cutting, you need to prepare a large bowl, then put the radish in a large bowl, add two spoonfuls of salt to the radish, grasp it with your hands and mix it evenly, and then let the radish marinate for 15 minutes. 2. In the process of pickling radish, the prepared millet pepper should be cleaned, cut into chili rings and put into a small dish for later use, then prepare an iron pot, add a bowl of white vinegar to the iron pot, and turn on high heat to boil the white vinegar, after the white vinegar is completely boiled, it needs to be poured into the bowl again, and then let it cool.

If the white vinegar is used to marinate the radish, it will make the pickled radish taste more sour and improve the storage time of the radish. 3. Take out the pickled radish, and pour out the water that flows out of the pickled radish, then prepare a clean glass bottle without water and oil, and put the prepared radish into the bottle, and then add 20 grams of sugar to the radish, as well as the prepared white vinegar and millet pepper rings, all add them to the glass bottle, and cover the lid to shake it evenly, and finally just put the prepared radish into the refrigerator, refrigerate it for one night, and then you can pour out the radish for eating.

Summary. Dear, hello, the ingredients for pickled radish in rural home: 1 white radish, 1 tablespoon of salt, 1 tablespoon of dark soy sauce, 5 tablespoons of light soy sauce, 3 tablespoons of sugar, 4 tablespoons of vinegar, 3-4 dried chilies.

Rural home-cooked pickled radish recipe.

Dear, hello, the ingredients for pickled radish in rural home: 1 white radish, 1 tablespoon of salt, 1 tablespoon of dark soy sauce, 5 tablespoons of light soy sauce, 3 tablespoons of sugar, 4 tablespoons of vinegar, 3-4 dried chilies.

I'm still a little confused, can you be more detailed?

Dear, hello, the practice of pickling radish at home in the countryside: 1. Wash the white radish, and then wait for the skin to dry while preparing other ingredients. 2. Cut the white radish into even thin slices, remember not to peel it here, and marinate it with the skin, so that the radish is particularly crispy.

3. Cut the radish slices, put in 1 tablespoon of salt, grasp it well with your hands, marinate for one hour, and pour out the water after the radish has precipitated water. 4. Then start pickling the radish. The ratio of seasonings is:

3 tablespoons sugar, 5 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 4 tablespoons vinegar. 5. If you like spicy food, you can cut dried chili peppers into shreds and put them in it. 6. Put the radish with evenly mixed seasoning into a sealed jar and refrigerate it for about 3 days before use.

Flip it a few times with clean chopsticks without oil and water in the middle to make the taste more even. 7. The pickled radish is quite delicious, and with a bowl of porridge, it is a good breakfast choice.

Summary. It is divided into three steps: killing water, drying, and pickling.

It is divided into three steps: killing water, drying, and pickling.

Can you tell us more about that?

The first step is to first wash the radish in clean water after buying Qingpei, and then change the knife to cut it into strips for later use, if you want the color of the pickled radish to look more attractive, you can also add a carrot to it for color adjustment, and then put the cut white radish and carrot into a large basin, 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 the prepared ginger and cut it into slices, peel the garlic and cut it in half, cut the dried chili pepper into segments from the middle, and then put all the cut ingredients into a basin, stir 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, take out the pickled radish, add a little light soy sauce to it for seasoning and flavoring, but don't add too much, otherwise the color of the pickled radish will look black, 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 is basically almost pickled, and the radish pickled in this way tastes fragrant and crispy, super flavorful, friends who like to eat radish may wish to try it according to the above methods!

It only takes 3 simple steps to make it, which is not only simple and convenient but also delicious.

Summary. If you want the color of pickled radish to look more attractive, 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 it 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 the prepared ginger and cut it into slices, peel the garlic and cut it in half, cut the dried chili pepper into segments from the middle, and then put all the cut ingredients into a basin, stir 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.

If you want the color of pickled radish to look more attractive, 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 it 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 the prepared ginger and cut it into slices, peel the garlic and cut it in half, cut the dried chili pepper into segments from the middle, and then put all the cut ingredients into a basin, stir 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 and add a little light soy sauce to it for seasoning and flavoring, but don't add too much, otherwise the color of the pickled radish will look black, and it looks like people have lost their appetite, mix the light soy sauce evenly, and then cover it with plastic wrap, and marinate it for about 12 hours, so that the radish is basically almost pickled, and the radish pickled in this way tastes fragrant and crispy, and it is super flavorful.

Summary. Hello dear. Method:

1. The radish does not need to be too big, if it is a small radish, two can do, one large radish is enough, clean it, the radish skin does not need to go, it is also nutritious, wipe the surface moisture. 2. Remove the head and tail of the radish, change the knife and cut it into thin slices, half a centimeter thick, sprinkle with 3 tablespoons of salt, stir well, marinate for 1 hour, if the radish wants to be crisp, be sure to kill the water.

Hello dear. Method: 1. The radish does not need to be too big, if it is a small radish, two Zheng type can be, one large radish is enough, clean it, the radish does not need to be peeled, it is also nutritious, wipe the surface moisture.

2. Remove the head and tail of the radish, change the knife and cut it into thin slices, half a centimeter thick, sprinkle with 3 tablespoons of salt, stir evenly, marinate for 1 hour, and if the radish is crisp, it must be cleaned.

3. After about an hour of foot width, you can clearly see the oozing water, and pour the marinated mold water clean. 4. Grab the radish slices with your hands and remove the excess water.

5. After grasping, put the radish slices into a container and add - tablespoons of sugar in turn. 6. Another 1 spoon of brown sugar, the spoon for eating, is the spoon that is noisy for ordinary eating, a flat spoon is enough. 7. Pour 3 tablespoons of aged vinegar and 5 tablespoons of soy sauce, stir well, and cover tightly.

Sealed, in summer need to be placed in refrigeration, in winter at room temperature, marinated for 24 hours to eat.