How to make pickled white radish, how to make pickled white radish

Pickled white radish

Crispy radish strips, sweet and sour!

Ingredients for pickling white radish:

2 pounds of white radish and an appropriate amount of rock sugar.

Appropriate amount of white vinegar bell pepper according to demand.

Light soy sauce 2 tablespoons garlic to taste.

Salt to tastePreparation of pickled white radish:

Step 1

Prepare a white radish, wash and place the residue on the surface of the radishWater stains to drySpare;

Step 2

Prepare a pickling container, wash it, dry it and set it aside;

Step 3

Prepare an appropriate amount of bell pepper, wash and drain, cool and set aside;

Step 4

White radishCut into strips, you can cut it into slices or other shapes you like;

Step 5

Put the radish strips in a clean basin, add two tablespoons of salt and stir wellWait for an hour to kill the water, and then pour out the water and wash the radish strips with cool boiled waterDrain as much as possible;

Step 6

Mermaid pepper, ginger, garlicSlices, prepare some rock sugar;

Step 7

Pour an appropriate amount of cold white water or mineral water into the marinating container, pour in the prepared rock sugar bell pepper garlic slices ginger, then add two tablespoons of light soy sauce and three tablespoons of white vinegar, stir with clean chopsticks to melt the rock sugarYou can taste the sauce and adjust it accordingly to see which one is lacking in sweet and sour;

Step 8

Finally, put the radish strips into a pickling container, againAdd cool boiled water and cover the radish strips, close the lid and refrigerateOne dayYou can enjoy the deliciousness!

Cooking tips for pickling white radish:

Radish shapes can be strips, slices, etc.;

If you like spicy, you might as well put some millet pepper;

Use clean utensils throughout the process to avoid sticking to the oil starThe water should be boiled cold or mineral water, in order to keep it for a long time.

Spare ingredients: 1 white radish, 2 chili peppers, 3 spicy millet, 1 piece of ginger, 5 cloves of garlic, appropriate amount of white vinegar, appropriate amount of light soy sauce, a little white sugar;

Production process: The first step is to prepare a white radish, clean it, remove the head and tail of the white radish, cut it in half, cut it into four parts along the cross-section, and then cut it into slightly thinner slices;

In the second step, put the cut radish into a slightly larger container, add 1 teaspoon of salt, stir it well with chopsticks, and let it stand to marinate for half an hour.

The third step, after removing the root of millet spicy, clean and cut into small pieces, after the radish slices are pickled, you can find that there is a lot of water in the container, pour out the water, and put it on the grate to control it;

Step 4: Put the processed radish slices into a container, add ginger, garlic and chili peppers, prepare a small bowl again, add 1 tablespoon of sugar, 4 tablespoons of vinegar and 6 tablespoons of light soy sauce, stir well until the sugar melts;

Step 5: Pour the seasoned sauce into a container with white radish, stir well, seal it, and put it in the refrigerator for one night to enjoy.

Summary: Compared with pickled cucumbers, I prefer to eat pickled radishes and cabbage, the taste of pickled cucumbers is stronger, and it is easy to get tired of eating too much, but the refreshing white radish will make people more and more addicted, so I often use white radish to make pickles, the method is simple and easy to get started, the white radish appetizing meal is particularly liked by the family, the refreshing and sweet and sour white radish, when the family has a loss of appetite, eating it can help open up the appetite, especially when the season is drier to eat pickles is a good choice, It is highly recommended that you learn how to pickle radishes, and you can make them if you want to eat them.

Cooking Tips:

1. Pickled white radish, salted and pickled in order to force out the moisture in it, it is more crisp to eat, but don't only pickle, pickled white radish needs to be dried before subsequent operations, otherwise too much water will also affect the taste;

2. The seasoning juice can be appropriately more, preferably not white radish, of course, if you feel that it is less, you can mix it with some cool white boil, but the amount of water must not be too much, otherwise the taste will become lighter;

3. The container for white radish is guaranteed to be free of raw water and cooking oil, so that the storage time is relatively long, and the pickling process is covered with a piece of plastic wrap to prevent the taste of radish from being emitted in the refrigerator, and you can stir it from time to time to make it taste better.

Ingredients: 300 grams of white radish, 2 grams of salt, 4 grams of chili paste.

1. Wash the white radish.

2. Peel off the epidermis.

3. Cut the radish into strips.

4. Put the white radish strips in a container, add salt, stir evenly and marinate for a minute.

5. Control the moisture from the marinade.

6. Place the radish strips on a plate.

7. Add chili sauce and enjoy.

Ingredients: white radish, salt, sugar, light soy sauce.

Method: Thinly slice the white radish. Spread the white radish slices in a large bowl.

Sprinkle with a pinch of salt. Spread another layer of white radish slices. Sprinkle with another layer of salt.

Repeat several times. Let it sit for 15 minutes. After 15 minutes, pour the water from the bowl.

Add another tablespoon of sugar. Mix the sugar with the radish slices. Let it sit for 15 minutes.

After 15 minutes, squeeze the water out of a large bowl by hand. Pour in two large spoons of light soy sauce. Pour in a spoonful of white vinegar.

Pour in boiled water. Not over the white radish slices. Cover with plastic wrap.

Refrigerate for 2 days.

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 white radish is a food with white radish as the main ingredient and light soy sauce, sugar, salt, and balsamic vinegar as auxiliary materials.

Method. 1.After washing the radish, cut the skin into 3mm thick slices, not too thin.

2.Marinate for 30 minutes with 2 teaspoons of salt, then decant the brine.

3.Marinate for another 1 tablespoon of sugar for 30 minutes, then decant the water.

4.Serve with marinade. 10 tablespoons light soy sauce, 2 tablespoons sugar, 1 tablespoon balsamic vinegar mix with 300ml of water, bring to a boil and let cool to room temperature.

5.Pour the marinated sauce into a ceramic jar, then add the decanted radish slices and cover tightly to marinate. Ready to serve after two days.

Preparation of pickled radish:

Ingredients for pickled radish.

1 white radish 1 tablespoon salt.

1 tablespoon dark soy sauce and 5 tablespoons light soy sauce.

3 tablespoons sugar 4 tablespoons vinegar.

3-4 dried chili peppers.

Step 1: Wash the white radish, then wait for the skin to dry while preparing the other ingredients.

Step 2: Cut the white radish into thin slices evenly, remember not to peel it here, and marinate it with the skin, so that the radish is particularly crispy.

Step 3: Cut the radish slices, add 1 tablespoon of salt, grasp well with your hands, marinate for one hour, and pour out the water after the radish has precipitated water.

Step 4: Next, start pickling the radish. The seasoning ratio is: 3 tablespoons of sugar, 5 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 4 tablespoons of vinegar.

Step 5: If you like spicy food, you can cut dried chili peppers into shreds and put them in it.

Step 6Put the radish with the seasoning evenly into an airtight jar and refrigerate 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.

Step 7 pickled radish is quite delicious and goes well with a bowl of porridge and is a great breakfast choice.

White radish pickled like this, as long as it is a few simple steps, crispy and flavorful, hydrating to remove autumn dryness, and the appetite is also good.

Ingredients: 500 grams of white radish, 5 millet peppers, 100 grams of aged vinegar, 100 grams of balsamic vinegar, 100 grams of light soy sauce, 50 grams of dark soy sauce, 30 grams of sugar, appropriate amount of water.

Cooking steps:11 radish, washed and peeled 2

All cut into strips 3Hot water for 3 minutes 4Put it in cold water and set it aside

Millet spicy wash clean and cut into cubes 6Marinade: aged vinegar + balsamic vinegar + light soy sauce + dark soy sauce + sugar 7

Put all the radishes in the sauce 8I like to eat spicy food on sprinkled millet spicy 9Cover with plastic wrap and refrigerate for 3 hours for the best taste overnight!

Cooking tips: 1. When buying radish, choose radishes with white rhizomes, smooth skin, and elasticity throughout with green leaves. In addition, when choosing, you should weigh it in your hand, and it is better to choose the heavier weight and feel heavier.

In case you get a hollow radish. 2. It is best to store radish with mud, if the indoor temperature is not too high, it can be placed in a cool and ventilated place. If the radish you buy has been washed, you can wrap it in paper and put it in a plastic bag for preservation.

3. The content of vitamin C is the largest at 3 5 cm from the top of the radish, which is easy to shredd, strip, and cook quickly. The middle section of radish contains more sugar, and the texture is crisp and tender, which can be used as a cold dish.

The preparation of pickled white radish is as follows:Ingredients: 1 white radish, 6 spicy millet, 20 grams of ginger, 6 cloves of garlic.

Excipients: 1/2 bowl of cold boiled water, 4 tablespoons vinegar, 3 tablespoons sugar, 5 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon salt.

Steps: 1. Clean the radish without peeling it, and then cut it into thin slices.

2. Put it in a basin, add a spoonful of salt, stir well with chopsticks, and let it marinate for more than 30 minutes.

3. Peel and slice the ginger, slice the garlic, and millet pepper.

Wash and cut into sections. <>

4. Mix a bowl of sauce: 3 tablespoons of white vinegar, 5 tablespoons of light soy sauce, 2 tablespoons of sugar, half a bowl of purified water, stir well and set aside.

5. Pour out the water from the pickled radish.

6. Pour in the prepared sauce and stir well with chopsticks.

7. Then add ginger, garlic and millet pepper and stir well.

8. Attach plastic wrap.

Refrigerate overnight and serve.

The white radish is pickled in this way, refreshing and crisp, and the method is as follows:Ingredients: Appropriate amount of rotan.

Ingredients: chili pepper, ginger, garlic, green onion, soy sauce, sugar.

1. First of all, wash the radish, peel it and cut it into strips.

2. Then put salt in the radish and leave it overnight.

3. Cut the Bichun pepper into sections, and mince the ginger and garlic.

4. Add soy sauce, chili pepper, green onion, ginger, garlic and sugar.

5. Add the radish and soy sauce sauce.

The pickling operation of white radish is as follows:Tools: white radish, salt, sugar, light soy sauce.

1. Cut the white radish into thin skins and spread the sliced white radish in a large bowl.

2. Sprinkle with a layer of salt, then spread a layer of white radish slices, sprinkle another layer of salt, repeat several times, and then let it sit for 15 minutes.

After a few minutes, pour out the water in the bowl, add a tablespoon of sugar, mix the sugar and the white radish slices evenly, and let it sit for 15 minutes.

4. After 15 minutes, squeeze out the water in the large bowl by hand, pour in two large spoons of light soy sauce, and pour in a spoonful of white vinegar. Pour into the bend friends such as boiled water, not over the white radish slices.

5. Cover with plastic wrap and put it in the refrigerator for 2 days.

Ingredients: 1-2 white radish, depending on the size of the pickled bottle, pickle as much as you want, appropriate amount of millet pepper, appropriate amount of wild pepper, envy high white rice vinegar: appropriate amount, no radish can be, 60-80 grams of rock sugar, 5-10 grams of salt.

1. Wash the radish, leave the skin, cut it into the desired size and shape, put an appropriate amount of salt and stir evenly, mix it every half an hour, mix it two or three times, pour out the water, and slightly control the water on the radish strips.

2. After the radish is drained, put it into a clean, dirty and sterile bottle, the best sealed can, and the accumulated clean canned bottle with a lid is also good.

3. After cleaning the millet pepper, use kitchen paper to glue off the surface moisture of the ruler, cut it into small circles, and put it in a jar.

4. Put in an appropriate amount of wild peppers bought in the supermarket, pour in an appropriate amount of wild pepper soup, and put them to enhance the taste.

5. Pour in the white rice vinegar, cover the radish inside, and soak the radish completely in the liquid.

6. Put in the crushed rock sugar and salt, put more in the wild pepper soup, put less salt, put less salt in the wild pepper juice, put more salt, put in the amount of salt, taste it, the saltiness is not enough to add more, but put too much at once, it is not easy to get salty.

7. Use clean, water-free and oil-free chopsticks to stir all the ingredients of pickled radish evenly, tighten the lid or seal it, and take it as you eat.