Practice of Pickling Pepper and Radish with Millet

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Pickled peppers and pickled radishes

condiments

1 white radish

5 pickled peppers

condiments

50 ml rice vinegar

Pickled pepper water 20 ml

2 tablespoons sugar

The practice of pickled radish with pickled pepper

1.

Prepare the required ingredients

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2.

Wash the white radish, put salt on the surface, rinse and drain.

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3.

Cut the white radish with skin into strips. Radish skin tastes crisper after pickling. Try not to peel it.

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4.

Add 2 tablespoons of edible salt, stir the radish strips evenly, rub them with your hands a few times, let the salt penetrate into the radish as much as possible, and squeeze out excess water.

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5.

Changing to a bigger basin will make it easier to rub up and use it evenly.

6.

After the radish strips become soft, rinse them with clear water and drain them.

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7.

Chop pickled peppers

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8.

Pickled pepper water and chopped pickled pepper are poured into the basin together.

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9.

Add radish strips and pour rice vinegar (white vinegar or apple vinegar)

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10.

Pour in sugar and stir well.

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1 1.

Add a small amount of whole pickled pepper, stir well again, marinate for about 10 minute, and eat after stirring well.

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Finished product drawing of pickled pepper and pickled radish

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Cooking tips

Tips for eating: Try not to peel the radish. Sliced slices with skin taste crisp, and pickled pepper water can also be used. Of course, the premise is to meet the requirements of instant pickled peppers, and white sugar can neutralize the sour taste and refresh the mind. Don't cut the radish strips too thick, otherwise it won't be easy to taste.