When pickling radish pickle, it is necessary to peel and cut the radish into sections in advance, boil it with boiling water, and then add various peppers. Many people who are afraid of spicy food can omit the peppers, but in the pickled vegetables, it is necessary to add vinegar, white sugar, and salt to ensure that the taste of the pickled vegetables is sweet and sour.

Crunchy Radish Pickle

Materials

2 pounds of white radish, salt, sugar, rice vinegar, Guizhou chili bean paste, wild chili

Method

Peel and cut the radish into sections, then cut it into pieces, and then blanch it in boiling water, but not for too long.

Finally, cut the radish into slices (be careful not to cut through the middle, as this step is done after the radish is boiled, so it is relatively easy to cut). Then soak the cut radish in cold water, take it out, and then soak it with a small amount of salt for half an hour before rinsing it with water.

Then add sugar, rice vinegar (white vinegar can also be used), chili bean paste, wild chili, and mix well. Finally, put the mixed radish into a prepared container (I found a plastic candy box from Xu Fuji) and cover it with the lid, then put it in the refrigerator. It will definitely taste good to eat it tomorrow!