How to pickle radish

There are many ways to eat radish, and making pickles is one of the most common and convenient ways to eat it. When I was in my hometown, my mother would pickle some radish pickles every year, which could be taken out and eaten at any time in winter. The pickled radish is tempting, tough and chewy. After I got married, I also learned how to pickle radish pickles from my mother. Now I write it down to show you how to pickle radish pickles so that more people can understand how to pickle radish pickles.

How to pickle radish

Ingredients for pickled radish

10 kg of fresh white radish, 1 kg of salt (preferably coarse salt), and appropriate amounts of pepper and aniseed.

Steps for pickling dried radish

1. Cut off the top and root whiskers of the purchased radishes, wash them with clean water and dry them. Use a knife to cut each radish in the middle and put them into a clean pickle jar.

2. Add clean water into the pickle jar, making sure the water covers the radish. Then add coarse salt and stir it with chopsticks to dissolve the salt as much as possible. Cover the jar and pickle the radish for a month.

3. Take out the pickled radish, cut it into strips about five centimeters long and as thick as fingers, then place them on a bamboo mat to dry. After about five days of drying, it can be made into dried radish.

4. Pour the salt water used for pickling radishes in the pickle jar into the pot, remove the foam on the top, and bring to a boil. Add the prepared pepper and star anise, and simmer over low heat until the liquid in the pot turns red, then turn off the heat and let it cool naturally.

5. Put the dried radish into the jar again, then pour the cooked juice into it, stir evenly, cover it and simmer for two days. The dried radish will become soft and the pickled radish is ready. When you want to eat it, you can take some and put it on a plate.