Pickled Cherry Radish with vinegar

Pickled Cherry Radish with vinegar

Introduction:

"A simple pickled Cherry Radish with vinegar is also very delicious. It's good to drink with porridge. The water soaked with lemon has a light lemon flavor. It's also rich with other vegetables. The crisp vegetables are really good together. The citric acid makes the pickles look more natural and fresh."

Production steps:

Step 1: wash the Cherry Radish, cucumber, colored pepper and orange peel, dry them in a well ventilated place, and soak the lemon slices in a cool white dish;

Step 2: slice the above materials, cut the orange peel into shreds, tear the cabbage into small pieces, do not put fragrant leaves, pepper, star anise, soaked lemon slices into the bottom of the bottle, pour in a small amount of white vinegar;

Step 3: put all the cut vegetables into the bottle and press them. Pour in white vinegar, sugar and salt. Then pour in the cold water soaked with lemon slices until all the vegetables are gone;

Step 4: seal the lid, refrigerate for 4 hours, and keep for about 1 week.

Materials required:

Cherry Radish: 180g

Cucumber: 1

Color pepper: 1

Cabbage: 4 pieces

Orange peel: 1 small piece

Lemon: 1 slice

Fragrant leaves: 2 pieces

Chinese prickly ash: 8

Star anise: 1

White vinegar: 80ml

Sugar: right amount

Salt: right amount

Cold boiled water: appropriate amount

Note: 1, I used 9 degrees of rice vinegar, so I will add a little more lemon water to dilute, so as not to be too sour; 2, the amount of vinegar is almost less than half of the amount, and then add lemon water; 3, because there is just orange, so I add a little, and finally the pickle has a faint fragrance; 4, here I add 5 spoons of sugar and 1 spoonful of salt, sugar and salt can be according to their own preferences Add; 5, the best bottle and jar in boiling water for a few minutes, kill bacteria.

Production difficulty: simple

Process: firing

Production time: several hours

Taste: slightly spicy