How to pickle radish pickles How to pickle radish pickles

1. Method 1.

Pickled radish first to remove water, radish will be cut into thin slices, the shape is arbitrary, sprinkled with white sugar pickled for ten minutes can kill a lot of water, in the pickling process we cut ginger shreds, garlic slices, millet pepper into circles, all put into the pickled radish, add soy sauce, balsamic vinegar to taste, add vinegar to make the radish soak in the soup, cover with plastic wrap and put it in the refrigerator for 2 hours to eat.

2. Method 2:

Spiced shredded radish is also a common radish pickle, he needs to choose fresh green radish when pickling, 3 to 4 pieces, salt, sugar, monosodium glutamate and five-spice powder, and cooked sesame seeds, each in moderation to prepare some. Wash the prepared green radish with water, cut it into thin strips and dry it in the sun. Soak the dried shredded radish in boiling water for five minutes, take it out after washing, remove the water, then add sugar, salt, monosodium glutamate and five-spice powder, mix the cooked sesame seeds thoroughly, marinate for 3 to 5 days in the future, take out an appropriate amount and add sesame oil to taste when you want to eat.

3. Method 3:

Fresh radish pickles, is the fresh white radish, carrots, seasonings pickled after the next side dish, he is and with the test to eat, in the pickling needs to prepare fresh, white radish one, carrot two, onion and coriander each appropriate amount, the prepared ingredients are all washed and cut into thin strips, and then add edible salt to marinate for half an hour, after removing the water, then add sesame oil and vinegar and sugar and chicken essence, mix well and then eat.

4. Method 4:

Fresh radish pickled into sweet and sour pickles is also very delicious, pickled need to prepare a fresh white radish, white vinegar and sugar and boiled water each appropriate amount, the fresh white radish after washing cut into thick strips, add edible salt to marinate for half an hour, after pickling, take out and rinse with water, then put in white vinegar and sugar and add a small amount of boiled water to mix thoroughly, directly pickled, three to five days later can be tasted, pickled after sweet and sour refreshing, and the taste is crisp and tender.

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. Ingredients: white radish, salt, and chili powder.

2. Clean the white radish and cut it into strips (no need to peel it), not too thick, and then put them in the sun to dry.

3. When the radish strips look dying, put them in a large basin, then add salt and rub vigorously (rub off the water).

4. When the kneading is almost done, add chili powder, knead it together, and finally put it in a vegetable jar (or put it in a glass bottle or a large plastic bottle), squeeze it vigorously, do not leave a gap, and then cover the lid and press it well, and you can eat it after a month.

1. Carrot pickles.

Ingredients: 5000 grams of carrots, remove the roots, wash and cut into small pieces.

Ingredients: 4000 grams of water, 300 grams of soy sauce, 50 grams of vinegar, 500 grams of brown sugar, 250 grams of honey.

Method: Put water, soy sauce and vinegar together and bring to a boil, add carrots and cook for 5-10 minutes. After cooling, pour it into a container, add brown sugar and honey, stir well, seal it, place it in a cool place, and it will be ready after 1 month.

2. Carrot pickles.

Food: 1 carrot, green onion, sesame pepper, star anise, salt, light soy sauce.

Rinse the fresh carrots under the tap. Cut into strips. Its size and length are up to them.

In a large soup bowl, pour in cold boiled water, and the water can be dried before the rodish is dried. Sprinkle with salt. Put in the refrigerator and marinate overnight.

Remove, drain and let dry. Prepare green onions, peppers, and star anise. Put the carrot strips in a bowl, add the green onion, pepper and star anise, pour a little more light soy sauce and vinegar, stir and mix, and after an hour, it is basically done.

3. Practice 3.

Prepare 10 carrots, peel them and wash them. Salt to taste. The specific ratio of carrots to salt is about 100:2 (weight ratio, not volume ratio).

Cut the carrots into small pieces and sprinkle with salt. Mix the carrot cubes with salt, press a heavy object on top, leave it for more than 2 hours, and stir it once in the middle, so that the pickle is more even. After more than 2 hours, the carrot pieces become soft, and when the water comes out, they are pickled, rinsed with water, and left for another half an hour to drain the water.

While draining the water, find a small pot, put in half a cup of water, 2 tablespoons of flour, 2 tablespoons of marinated dried shrimp, stir while boiling over medium heat, and finally form a paste, turn off the heat and let cool. When cooking, pay attention to stirring frequently, otherwise it will be easy to paste the pot. After cooling, mix in 6 cloves of garlic pressed garlic, thumb-sized piece of ginger chopped minced, 4 tablespoons of chili powder, a handful of chopped shallots, a small handful of chopped leeks, 2 tablespoons of sugar, and mix well.

Mix with the carrot cubes. Bottle it with a tight lid and place it in a cool place that you can eat after a few days.

The easiest way to make pickled carrots and pickles is as follows:Ingredients: 4 carrots, pickled to an appropriate amount, light soy sauce.

Steps: 1. Buy such local carrots, the carrot flavor is relatively strong, but it is not so good-looking.

2. Wash the carrots and peel them.

3. Cut these strips. Sprinkle with salt, grasp well, let each carrot fully touch with the salt, cover and marinate for 5 hours.

4. Rinse the pickled carrots, control the water, and dry in the shade.

5. Dry the carrots, put them in a jar, pour them into the cool white boil, don't pass the carrots, put the braised soy sauce, stir well, and refrigerate overnight to eat. It's very simple to do.