How to make pickled radish How to make pickled radish in vinegar

I believe some of my friends in rural areas may be familiar with the method of pickling radishes. Let’s learn about it with the editor below.

Pickled radish

Ingredients:

Radish, sugar, salt, MSG.

How to make pickled radish

1. Wash the radish, remove the top and bottom, and cut it into strips as thick as your little finger. Put it in a clean large basin, sprinkle some sugar on it, and a lot of juice will come out in a moment. Pour the radish juice into a drinking cup. It is fragrant and refreshing to drink, which is many times better than the drinks sold in the store.

2. Sprinkle some salt on the radish strips, remove them from the water after a while, spread them flat on the curtain, and place them in a cool and ventilated place to dry for 1-2 days;

3. Divide the dried radish into three parts, add some salt and MSG to the first part to keep it salty enough to prevent corruption, put it into a container and store it in a cool and dry place;

4. After pickling, it can be eaten directly, or it can be eaten after simple cooking with some oil, chopped green onions, coriander, etc. Take a wok and heat it, add appropriate amount of oil, sauté peppercorns and green onions, pour in soy sauce and boil, turn off the heat and let it cool, then pour it into the container with the second part of radish strips, so that the radish strips are immersed in the soy sauce soup, and finally add appropriate amount of vinegar;

5. Add appropriate amount of salt, sugar, MSG and minced garlic and chili peppers purchased from the market to the remaining radish strips. Wash and peel an apple and a pear, remove the core, cut into small dices, slices or shreds, mix well with the radish strips, seal in a container, take out after 7-10 days, and a sweet aroma will come to your nose, refreshing your heart. [Eat Zone]

How to make pickled radish

Raw material formula:

200 grams of long white radish, 5 grams of salt, one red pepper, 30 grams of vinegar, 5 grams of sugar, and 3 grams of salt.

Preparation method:

1. Peel the radish and cut it into 4 cm long sections. Then, stand it up and cut a cross on the original section, but don't cut too deep. Leave about 0.3 cm at the bottom to prevent it from falling apart.

2. Marinate the cut radish in salt water for 30 minutes, then take it out, shake it loose, and press out the water with your hands;

3. Cut the red pepper into small pieces to form small red circles and remove the seeds;

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

5. After the vinegar flavor has fully penetrated the radish, place the cut red pepper rings in the center of the radish flower to make a chrysanthemum shape.

How to make pickled spicy radish

Ingredients:

5000 grams of white radish, 30 grams of chili powder, 800 grams of vinegar, 200 grams of sugar, 175 grams of salt, 100 grams of sesame oil, 10 grams each of pepper and aniseed, appropriate amount of MSG, and 2000 grams of water.

Preparation method:

1. First, clean the radish, and then cut it into strips 3 cm long, 0.5 m wide and thick, and dry them in the sun until 80% dry;

2. Heat sesame oil, add chili powder and fry until slightly yellow, then pour into the dried radish and mix well;

3. Put salt, sugar, pepper and aniseed into a pot, add water and boil, add MSG, wait until it cools down, pour into a jar, mix well with the dried radish, turn it over once a day, and you will get sour and spicy dried radish in about 15 days, which should be red and yellow in color.

Finished product features:

The texture is crispy and the taste is sour and spicy.

How to make spiced dried radish

Ingredients:

10,000 grams of white radish, 1,000 grams of coarse salt, and appropriate amounts of pepper and aniseed.

Preparation method:

1. Remove the roots and tops of the radish, clean it, cut it in half, put it in a clean jar, add coarse salt and water, the water should cover the radish surface, pickle it for 1 month, and it will be pickled radish;

2. Cut the radish into thick strips and dry them in the sun;

3. Skim off the dirt and foam from the pickled radish marinade, gently pour it into a large pot (do not pour out the residue at the bottom of the pot), add pepper and star anise, boil until the marinade turns red, remove from heat and let it cool;

4. Put the radish back into the jar, pour in the marinade and stir evenly. After 2 days, the dried radish will become soft. If it is too dry, add marinade to make it moist.

Kind tips:

When drying radish strips, turn them over from time to time to avoid them becoming swollen and affecting their taste.