How to pickle root vegetables? Tips on pickling root vegetables

Root vegetables are vegetables whose roots are edible for humans, such as radish, carrot, Jerusalem artichoke, mustard, etc. In addition to being stir-fried, they are also important ingredients for pickling root vegetables. I will tell you the pickling method of root vegetables later so that people can learn how to pickle root vegetables after reading it.

How to pickle root vegetables

1. How to pickle white radish

There are many root vegetables, and the pickling methods of each one are different. When pickling white radish, it is best to cut it into pieces first, then add salt and pickle it for one or two days, take it out, drain the water, and then put it in the sun until it is half dry, and then use soy sauce, ginger, garlic, pepper, rice and water to make a sauce and pickle it.

2. How to pickle carrots

The taste of carrots is very different from that of white radishes. They are slightly sweet and the pickling method is also very simple. They can be pickled directly with salt water, or a small amount of green pepper can be added during the pickling process. After a period of time, take them out and cut them into thin strips directly. Then add a small amount of vinegar, sugar and chicken essence to season them and they can be eaten.

3. How to pickle Jerusalem artichokes

Jerusalem artichokes are also one of the most common root vegetables. When pickling them, if you pickle a large number of them, you can directly use salt water to pickle them, but you cannot wash the Jerusalem artichokes with clean water before pickling. You have to wash them before eating, which will make the pickled Jerusalem artichokes crisper and more delicious. However, when you use a small amount of salt, you can wash it and cut it into slices, add some garlic cloves and shredded ginger, and then use soy sauce, sugar, vinegar and other sauces to prepare the sauce, pour it into the Jerusalem artichoke slices, and it can be eaten after three to five days.