Old-fashioned pickling method of pickled white radish in rural areas

Prepare white radish, garlic, ginger, millet, vinegar and sugar.

1, pickled radish can be any kind of radish, buy it, wash it, peel it, cut it into strips or clip it with blades.

2. Put the cut radish into the pot, and many people will add salt to kill the radish. Nanny says this method is not good, and radish is not crisp. The correct way is to add sugar, stir evenly by hand, and marinate 1 hour to kill the water in radish. Adding sugar can not only kill water, but also keep the radish fresh and crisp, and the taste and taste are particularly good.

3. Slice garlic, shred ginger, shred millet pepper, and prepare pickled peppers if you like spicy food. After the radish is cooked, rinse it twice with clear water, then gently squeeze out the water by hand and put it into the drain basket to drain.

4. Pour the sugar into the basin and add a bottle of aged vinegar. If you don't like old vinegar, you can use white vinegar and rice vinegar, add a proper amount of cold water, then add garlic, ginger slices and millet pepper, then add the radish water that has just been killed, and stir it evenly by hand.

5. Prepare a pickled container, such as a large glass bottle, scald it with boiling water, disinfect it and dry it in the sun. Pour radish strips into the juice and stir well by hand.

6. Put the radish into the glass bottle with a colander, and then pour in the juice. If you can't pass the radish, finally add a few drops of lemon juice, cover it and seal it, and marinate it in a cool and ventilated place for a week. Pickled radish is ready.