How to pickle carrots, how to pickle carrots

Before cooking, prepare the ingredients, an appropriate amount of red heart radish, auxiliary ingredients rock sugar, white vinegar, etc. Then wash the radish, remove its skin, and cut it into slices, preferably thinner. Soak it in water, add some salt to it, and stir well; When it is soft, take it out, pour out the water, and then put it in a clean jar or jar and add some rock sugar and white vinegar to it.

You can also add some garlic and ginger slices, stir constantly with clean chopsticks, and add some boiled water into it, preferably cold, and cover with a lid. Put it in some cool, sunless place, and after about a week, you can take it out and eat it, and it goes very well with food. When fished out, the tool must be free of salt and water, so that it will not deteriorate so easily.

When making it, you can cut it into shreds, or use a specific tool to cut it, which will be more efficient. After marinating, you can put it in the refrigerator and freeze it for about 7 hours, and the taste will be better.

There is another way, which is also delicious. First of all, prepare the ingredients, an appropriate amount of red heart radish, auxiliary ingredients such as chili, ginger, sugar, etc. Then wash the radish, remove its skin and cut it into cubes, preferably cubes of about a centimeter.

Place in a clean jar, add a little salt to it and stir well. When it softens, pour out the water, take it out again, wash it with clean water, and drain it. Then chop some garlic and seasonings, pour into the radish and stir well.

Then seal it and put it in the refrigerator to freeze it for about three days, if it's summer, you don't need to marinate it for too long, you can eat it in about three hours. When eating, sprinkle some sesame seeds, the taste will be better and the nutrition will be richer. But when doing it, you should pay attention to the fact that you don't need to put too much salt, it will be very salty, and if you eat too much, you will be prone to high blood pressure.

1. Wash the small carrots and remove a little from both ends of the radish with a knife.

2. Then you don't need to cut it, shoot it with a knife, and you don't need to use too much effort to shoot it all up.

3. The following is ready to adjust the sauce, the ratio of soy sauce and vinegar is the best, two tablespoons of sugar, some sesame oil, and some chicken essence to make juice.

4. Pour the mixed juice into the patted carrots.

You can make pickled cabbage and carrots. Here's how:

Ingredients: Chinese cabbage leaves, carrots, salt, sugar, garlic, vinegar, light soy sauce, thirteen spices, water, glass jar, chili peppers, chopped peppers.

1. Wash the three radishes and peel them;

2. Cabbage leaves, 10-15 pieces, rinse with water;

3. Finely chop the red pepper;

4. Chop the pepper and chop it;

5. Slice garlic cloves;

6. Salt, sugar, thirteen spices rinse with boiled water and stir until melted;

7. Shred the radish;

8. Cut the cabbage into small strips longitudinally;

9. Cut the cabbage leaves into large pieces;

10. A layer of cabbage, a layer of radish, add a part of the seasoning, and then put the cabbage radish;

11. Mix purified water with seasoning water, vinegar, and light soy sauce, and then pour them into the jar together, just enough to submerge the vegetables, and if the vegetables are too fluffy, press them tightly with a spoon. Store in a cool place for five days;

12. You can eat it after five days.

The materials that need to be prepared in advance include: 5 kg of carrots, an appropriate amount of star anise, an appropriate amount of cinnamon, an appropriate amount of light soy sauce, and an appropriate amount of salt.

1. The first step is to wash the prepared carrots with water, remove the stems, and set them aside for later use.

2. Then use a kitchen knife to cut the washed carrots.

3. After cutting, lay it flat for drying for 24 hours.

4. Add salt after drying, stir well, and let stand for 2 days.

5. Take it out and dry it when the time is up.

6. After drying, add the prepared star anise and light soy sauce, mix well, put it in the refrigerator for storage, and it can be eaten the next day.

Prepare the materials:

Carrots: 5 catties, star anise, cinnamon: appropriate amount, light soy sauce, salt: appropriate amount.

1. Wash the radish and remove the roots and stems.

2. Cut the carrots, and each piece must have skin on it to be delicious.

3. Put it in the sun for a day.

4. Put it in salt and marinate it for two days at night, and turn it over more evenly to taste.

5. On the third day, take it out to dry, and take it back when it is dry.

6. Put star anise, light soy sauce, if salty, you can also put some sugar to marinate for three days, and turn it halfway, if it is wet after pickling, it will be dried for another day, and it can be kept for a long time after drying. (It won't go bad if you put it in the refrigerator for 2 months).

Step 1: Mix 5 kg of radish and 500 grams of salt and stir well, marinate for about 1 month, if it is a carrot, the color should fade almost at this time.

Step 2: After washing the developed radish, use a knife to evenly cut a hole with a depth of two-thirds every 1cm or so on the front, which can not be cut, and then cut it again at different angles on the reverse side, after cutting, use a machine or manual pressure to squeeze out the water in the radish, squeeze the radish almost dry and become soft, and then press it with a heavy object overnight, the drier the better.

Step 3: Add a little warm boiled water to the chili sauce to make chili juice, then add salt and white sugar according to your taste, the ratio of salt and white sugar is generally 2:1, and then stir until the salt and white sugar are all dissolved.

Step 4: Put the pressed radish into chili juice, soak it for about 2 days, and then cut it into shreds or dices after the radish is almost juiced, or add some sesame oil and chicken essence to eat cold, the taste is better.

Carrot pickling solution:

1. Cut the white radish into strips and the carrot into strips.

2. Pour the white radish and carrot into the bowl, add salt and marinate for 20 minutes.

3. Put pickled pepper, white sugar, salt, sesame pepper and white vinegar in a bowl and stir well.

4. Add water, garlic slices, ginger slices, pour in radish, stir well, and wrap in plastic wrap.

Pickled spicy and sour radish.

Ingredients: Carrots.

Seasoning: 5 slices of ginger, 2 tsp salt, 3 tbsp sugar, 6 tbsp white vinegar, 500ml water

Method: 1. Peel the fresh carrots and slice the ginger.

2. Cut the carrots into thick strips, put them in a clean basin, and add two teaspoons of salt.

3. Pour 500ml of water into the pot, add sugar and boil until the water boils, the sugar dissolves, pour in white vinegar and mix evenly, and let the boiled sweet and sour water cool.

After a few minutes, the carrots begin to marinate out of the water, and the radish strips are grabbed and pinched with your hands to drain the water. The purpose of this is to remove the raw and astringent taste of the radish.

5. Take two sealable locker boxes or other containers (do not use iron), put in ginger slices and radish strips.

6. Pour in the cool sweet and sour water, cover all the ingredients, cover and seal and let ferment at room temperature for 2 days, and then put it in the refrigerator for half a day before eating it tastes better.

Cooking Tips:

1. The key to making this dish well, the first is to give the radish a jerky taste, that is, to marinate the radish with salt, and then squeeze the water out of the water thoroughly.

2. With sweet and sour water, the ratio of white sugar and white vinegar and water is 1: sugar 2: white vinegar 50: clear. Remember to use good white vinegar instead of vinegar.

3. The temperature will affect the length of fermentation, if the temperature is high, it can be fermented at room temperature for 1-2 days, and if the temperature is low, it may be fermented at room temperature for 5-6 days.

Pickling of radish (Tohoku method).

Ingredients: radish (carrot), large grains of salt, vinegar, pepper grinding, sugar, garlic, method: wash the radish, cut it into strips, and then marinate it with salt for more than 24 hours, and then take it out to dry, (fully air-drying, and moisture inside), dry for more than 12 hours, and then mix the seasoning, how to proportion, such as radish 40 pounds:

Salt 10 catties: vinegar 4 catties: chili pepper grinding 4 taels:

1 kg of garlic: 4 kg of sugar (remember when using it, garlic should be made into a paste with that kind of juicer, and peppers should be especially grinded,) Mix all the seasonings together and make them even.

Then sprinkle this thing evenly on the radish with a spoon, and then marinate it for a short time and you can eat it, (my family pickles these,) it is very delicious, really, the radish is covered with marinade on the outside, and the inside is crispy, not to mention more enjoyable, really, you can eat it. I have a lot of them at home!! Yes, it can be stored for a long time in the Northeast, and there is no problem in winter, well, in the south, it depends on its own climate and temperature.

I just pickled a jar of dried radishes a few days ago, and my friend said it was so delicious, spicy and crispy.

One: First of all, the selection of materials should be good: the radish should be fresh, and it will be very heavy to buy one by one, indicating that the water is sufficient and not afraid of hollowness. Go back and wash it, cut it in half, divide it into several small portions, and put it on the balcony to dry.

2: The weather should be good, if the weather is good, it will be good for three days, and it will be dry for eight to ninety percent; In the meantime, you should buy some red pepper and garlic, clean it and dry it, and then chop it with a knife, add some salt and set it aside for later use.

Three: The radish has been dried, put it in a clean basin without a little raw water, knead it vigorously, add some salt, and then knead it, you can taste the kind that tastes very crisp and it's done.

Four: Mix the minced red pepper garlic and radish together and rub it, then put it in the jar, add some rice wine, and then seal the jar with plastic wrap, and eat it again in a few days, it is delicious today. Because I did it last year, several friends are vying for me to do it for them this year.

Cut the carrots into slices or segments, then fill the jar with coarse salt and an appropriate amount of vinegar and live red peppers.

After the carrots are washed, the horses are made one by one with their teeth, and the last layer is sprinkled with salt and the stones are pickled after a month.

Buy a few fresh carrots that have just been unearthed, don't wash them, and bring a little soil;

2.Find a large jar of pickled radishes and clean them;

3.Put a layer of carrots in the jar and sprinkle a layer of salt; Add another layer of carrots and sprinkle with a layer of salt until the radishes are two-thirds of the height of the jar;

4.marinate for quarters of a day;

5.Pour water into the jar up to the mouth;

6.The leaves are sealed to retain their color;

7.After a week, open the seal, wash and serve, crisp and delicious.

1.Wash the carrots, dry them in a basket, then cut them into strips or pieces, and continue to dry them for half a day;

2.Wash the kimchi jar thoroughly, pour in a little high liquor after drying, shake the bottle to make the wine evenly wash the inner wall of the kimchi jar with a height of 20 cm, and then pour off the wine and buckle the jar for later use;

3.Pour 3 liters of water into an oil-free pot, put in 1 pinch of peppercorns, 2 star anise, 1 cinnamon, a few bay leaves, 1 rock sugar, a few slices of ginger and continue to cook for 5 minutes, after cooling thoroughly, pour it into the kimchi jar, then pour in half a bottle of wild pepper with juice, and sorghum wine, and finally put the dried carrots in, and the carrots should be soaked in the kimchi juice;

4.After fastening the lid, pour clean water into the sink to seal the jar, put it in a cool and ventilated place, keep the water in the sink dry, and eat it after 5 to 7 days.

Of course it means some of the original methods for pickling.

Carrot pickling method 1.

1. When pickling carrots, you need to prepare fresh carrots in advance, and salt, white sugar and white rice vinegar must be prepared in advance. Then prepare a clean basin in advance.

2. Wash the baby carrot with cold water, remove the water, cut off the hairs on its surface with a knife, add salt and marinate for a day, and remove the pickled water after pickling.

3. Put the pickled carrots in a basin, add white sugar and white rice vinegar to mix evenly, and marinate in the refrigerator for three to five days.

Carrot pickling method two.

1. Usually carrots can also be eaten with pickling, and when pickling, prepare small carrots and garlic in advance, and then prepare some vinegar and sugar in advance, as well as sesame oil and its monosodium glutamate and other condiments must be prepared in advance.

2. Wash the carrots with cold water, cut off both sides with a knife, and then pat them with a knife to pat the carrots until they are scattered, but not broken.

space3, peel the garlic and make minced garlic, put vinegar and sugar and sesame oil and finally put in monosodium glutamate to adjust evenly, after obtaining the juice, immediately pour it on the small carrot to pickle, after ten minutes the small carrot can be flavored, can be served immediately, the taste is also very good.

Ingredients: white radish, carrot, cherry radish, aged vinegar, light soy sauce, sesame oil, Sichuan pepper oil, sugar, salt, Sichuan peppercorns, dried red pepper.

Method: 1. Peel and cut white radish and carrot into finger-sized dices, and cherry radish directly cut into finger-sized dices;

2. Put the diced radish into a dry and oil-free container, sprinkle an appropriate amount of salt and marinate for about 20 to 30 minutes, and pour out the pickled water;

3. Add an appropriate amount of sesame oil and pepper oil to the cold pot, add an appropriate amount of dried chili pepper and Sichuan pepper, and fry it over low heat until it comes out fragrant;

4. Pour the fried chili peppers into the radish;

5. Mix the aged vinegar, sugar, and light soy sauce into a sauce and pour it on the radish;

6. After mixing the radish and the sauce, put it into a sealed fresh-keeping bag, drain the excess air and put it in the refrigerator for refrigeration and marinating;

7. After marinating overnight, take it out, add a little fried white sesame seeds and sesame oil, and mix well.