How to make pickled radish skins Ingredients and methods of pickled radish skins

Many people peel the radish and throw it away directly when eating radish, but they don’t know that radish skin also has many uses. After pickling it into pickles, the taste and flavor are excellent. It is a good dish to go with rice. It also has many health benefits such as regulating qi and relieving pain. But how to make pickled radish skin? The following editor will tell you in detail.

How to make pickled radish skins

Ingredients for pickled radish skin

If you want to reuse radish peels, it is best to peel them thicker. When pickling, you can prepare 500 grams of radish peels, and also prepare appropriate amounts of vinegar, salt, sugar and other ingredients.

Specific steps for pickled radish peels

1. Wash the peeled radish skins with clean water, drain the water, and then put them in the sun for about a day. It is best to wait until the radish skins are half dehydrated before putting them away.

2. Put the prepared vinegar, salt, sugar and other seasonings in a pot, heat them to a boil, and then let the sauce cool down naturally.

3. Put the processed radish peels in a pickle jar, then pour the cooked juice into it, seal the jar, and marinate in a cool place for about five days. The radish peels inside will be fully flavored and you can eat them anytime you want.

4. When pickling radish skins, you can also add some other ingredients, such as garlic, ginger slices or green peppers, so that the pickled radish skins will have more flavor. But everyone should remember that no raw water should be brought in whether you are putting new vegetables in or taking food out, otherwise the juice inside will easily deteriorate, making the taste of the pickled vegetables unsatisfactory.