Homemade pickled radish in red oil

Homemade pickled radish in red oil

Introduction:

"I always like Sichuan pickles, not only because of their attractive color, but also because they taste sour, hot and crisp, especially enjoyable! A few days ago, I made pickles from half a large white radish that I hadn't finished eating. Today, I took them out for breakfast and found that they were not as tasty as those sold outside. It turns out that there were still less peppers. But my husband calls me delicious. Maybe I'm also a person who doesn't like spicy food

Production steps:

Materials required:

Big white radish: one

Carrot: one

Dry red pepper: how many

Zanthoxylum: more than ten

Star anise: Several

Ginger: how many slices

Salt: Six teaspoons

White vinegar: right amount

Sugar: 4 teaspoons

matters needing attention:

Production difficulty: ordinary

Process: salting

Production time: several days

Taste: sweet and sour