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How to pickle the whole white radish

Get all the seasonings ready. Wash and peel the radish. Cut into slices and marinate with a little salt for more than 20 minutes (in order to remove the water secreted from the radish). Pour out the radish water and gently squeeze the radish slices with your hands to make the radish slices as dry as possible. Put it in a large bowl and mix with salt and xylitol to allow the turnip slices to absorb and taste.

After the dried radish is evenly sprinkled with wine, the whole one is wrapped in mixed ingredients, neatly placed in a container and sealed, usually pickled within a week to 15.

Wash and cut the big white radish into strips, the shape is about 10cm long, 1cm wide, spread out on the balcony to air; when the weather is good, it is usually 2rel 3 days, if it is cloudy, it will take about a week; put the dried radish strips in a clean basin, sprinkle salt and rub them back and forth with your hands to ensure that all the radish strips can be wrapped in salt, then press the radish strips with your hands and place them in the shade for a day.

Step: cut the white radish into the cross. Put in the right amount of salt and set aside for about half an hour. Prepare a little pepper or millet pepper, sliced ginger and sliced garlic. Then pour out the pickled water from the radish slices. With two tablespoons of vinegar, I like the taste of balsamic vinegar with balsamic vinegar, white vinegar can be, like a little more vinegar less light soy sauce, add sugar, the right amount of water to mix well. Add ginger, garlic and rice pepper and mix well.

White radish is crisp and delicious: prepare white radish, pepper, salt, rock sugar and white vinegar. The white radish is directly processed and cut into pieces, and the pepper is directly cut into sections and set aside. Put the radish and pepper directly into the honeypot and seal with rock sugar, salt and white vinegar.

The pickling method of radish is as follows: ingredients: one big radish, two garlic, the right amount of millet pepper, about 30 prickly ash, 1 tablespoon of rice vinegar, the right amount of salt, 1 tablespoon of light soy sauce, the right amount of sugar (rock sugar is also OK), 1 tablespoon of soy sauce. Step: cut the radish into strips and marinate with salt for 5-6 hours. Pour out the salted radish water, wash it with clean water, pinch the water, cut the millet pepper into pieces, slice the garlic and put the radish together.

How to pickle the whole radish with sweet and sour sauce

1. Prepare a radish and wash it and peel it. Cut it into thin slices and try to cut it thinly to make it taste better. Add salt to the chopped radish and stir in sugar to marinate for 20 minutes. During the pickling process, we prepare the sauce and stir in a bowl with a spoonful of sugar, a spoonful of light soy sauce, a spoonful of aged vinegar and salt. Squeeze out the water from the salted radish and pour the juice into the radish and mix well. Wrap the mixed radish in plastic wrap and refrigerate for 24 hours.

2. Pickling method of sweet and sour radish: wash and cut radish into strips, add a tablespoon of sugar and mix well. Cover with plastic wrap and refrigerate for half an hour. Pour water out of the radish strips. Add all other ingredients and mix well and marinate for more than 1 day. During the period, take out and mix well from the bottom to the top, take out part of it while eating and sprinkle with some pickled juice. Done.

3. Cut the radish into small strips, sprinkle with salt and marinate for an hour. (make the moisture of the radish taste more crisp and remove the astringency of the radish.) 2, dry the radish, sprinkle with sugar, put it into glassware and pour with white vinegar. 3, you can eat sweet and sour radish strips in two days.

Preparation method of pickled radish

First, divide the radish into four parts, and then cut it into razor blades. Cut it and put it in a bowl and sprinkle with salt. Shake well and marinate for 30 minutes to marinate the water. Prepare some sliced ginger, sliced garlic and millet. First mix a very important sauce, add three tablespoons of vinegar to the bowl, then add five tablespoons of light soy sauce, then add half a tablespoon of sugar and stir well. Set aside.

2. Steps: peel off the radish, cut the white radish into slices, cut the carrot into strips, then slice the carrot into strips. Sprinkle salt on the chopped radish strips and marinate for 30 minutes, dry salt water, then pour out. Prepare the seasoning liquid and mix the white vinegar, sugar and salt well. Put the dried radish strips into a bottle, pour in the seasoning solution and marinate for a day.

3, self-made pickled radish in winter, can be eaten the next day, crisp taste and rice, the practice is also simple. Now let's introduce my mother's method of rouge radish. The pickling method of radish ingredients: 1000 grams of radish, 100g of pepper, 50g of garlic, 50g of salt, 10g of sugar, 50g of light soy sauce, 50g of aged vinegar, 5g of star anise, 1g of pepper, 5g of cold ginger, 1g of fragrant leaves, 1g of cinnamon.

4. White radish is not only a common vegetable, but also the most common food on the table in winter. White radish is a root vegetable. Compared with other leafy vegetables, it is more reassuring in terms of pesticide residues. White radish can be eaten raw and cooked, with a slightly spicy taste. Today, I would like to introduce to you a method of pickling white radish, which is delicious and simple. The delicious, sour and sweet pickling methods of pickled white radish are as follows: 1 white radish, 6 spicy millet, 20 grams of ginger, 6 cloves of garlic.

Hello, everyone. Today, let's take a look at the method of pickled fruit and radish in large vats. If you want to know, please follow me to understand the specific steps. Pickling ingredients: 50 jin of fruit and radish, 10 jin of salt. Spices: 100 grams of pepper, 50 grams of fennel root, 20 pieces of incense leaves, 50 grams of ginger slices. Pickling steps: first of all, 50 jin of radish harvested in your vegetable field will be leafed and muddy.

6. Autumn is the season when a large number of radishes are on the market. Some radish pickles are pickled in autumn and can be served with porridge, noodles and steamed bread. This season is the time for a bumper harvest of radish. In addition to eating fresh radish, it is also the best raw material for making pickles. Share the old farm practice of pickled radish and pickle. One bite is crunchy, especially refreshing, easy to make, and easy to learn. When the weather is clear and dry, wash the radish and cut the skin into strips.

The old way of pickling radish and pickled vegetables in the farmhouse?

1. Pickling methods of old-fashioned radish and pickled vegetables the pickling methods of old-fashioned radish are as follows: wash the radish, cut off the root and head; do not peel and cut into strips; dry outside for 2-3 days, then keep in a cool and ventilated place; soak for 1-2 hours when eating, hold dry, and mix well with the prepared sauce. Note: dry radish should choose sunny weather to dry. Personally, I like this old-fashioned radish and pickled vegetables very much. I can never get tired of eating this old-fashioned radish and pickle. It is better than meat. It goes well with porridge, noodles and rice.

2. The large boiled water will cool completely in a cool place. Do not directly marinate the radish with hot water, which will make the radish lose its crisp taste. After the radish is dried and cold water is put into the container, the supercold water is mainly to wash off the dust from the dried radish, all the boiled marinade water is poured into the container with dried radish, pay attention to the bottle cap to be disinfected, and wipe it with a high degree of liquor.

3. Step: peel the radish and cut it into thin slices. Add some salt and sugar to marinate for 2 hours, then squeeze out the water and dry until half dry. Put in a clean bowl, add 1 tablespoon sugar, salt, peel and chop garlic into the bowl. Add wild pepper, 1 tablespoon aged vinegar, 1 tablespoon soy sauce, 1 tablespoon rice vinegar and sesame oil and marinate for 10 hours. Sprinkle sesame seeds when eating.

4. In addition to eating fresh radish, it is also the best raw material for making pickles. Share the old farm practice of pickled radish and pickle. A bite is crunchy, especially refreshing, easy to make and easy to learn. Ingredients: radish 5000 grams, star anise 20 grams, pepper 20 grams, incense leaf 20 grams, cinnamon 20 grams, soy sauce 100ml, salt 200g pickled radish pickled vegetables steps in sunny and dry weather, wash the radish clean, even the skin cut into strips.

5. The pickling methods of old radish and pickled vegetables are as follows: main ingredients: one white radish, one carrot and 5 slices of ginger. Excipients: 2 tablespoons salt, 3 tablespoons sugar, 6 tablespoons white vinegar, 500 ml water. Peel white radishes and carrots. Cut the white radish and carrot into thick strips respectively. Put it in a clean bowl and add 2 tablespoons of salt. Mix well with your hands and marinate for 20 minutes. Marinate the radish out of the water and drain.

6. production method: first select clean white radish, then process it into strips of 3 cm long, 1 cm wide and 1 cm thick, and dry it to 80% dry. Heat the sesame oil and deep-fry the chili powder until yellowish. Pour in the dried radish and mix well.