Sour pickles
By VicentaLakin
Quick-hand pickles not only eat in winter, but can be made in four seasons a year. Picking out vegetables with a little salt to pick up the extra juice, and immersing them with sugar and vinegar. You can eat it for an hour, you can eat it for a day or two. Sugar and vinegar have fungus resistance, so don't worry about breaking。
Recipe Recommendations
- cabbage half a
- white radish half a
- carrots a
- cucumber two
- white sugar 450 grams
- white vinegar 450 grams
- salt 3 grams
- sweet and sour
- mix
- several hours
- ordinary
Steps for Sour pickles
1
Vegetables are clean and the skin of carrots is shaved off
2
The cabbage is cut into a large diamond
3
Carrots are cut to thin, or they're polished to thin
4
White carrots cut into thin pieces or polished them with a scrubber
5
The cucumber is cut into a thin slice of about three millimeters
6
Put some salt in the bowl
7
When it's blended, it's 15 minutes or so
8
Squeeze out the extra vegetable juice
9
Get sugar and vinegar ready
10
The sugar goes in, puts the vinegar on it, mixs it evenly with chopsticks, melts the sugar
11
A pickle can be eaten in an hour, and if it's salted for more than two days, it tastes better and tastes better
12
It's sour and sweet
13
It's good, it's bad, it's goodSour pickles Make Tips
Vegetables have to choose the one they eat directly; the type can be adjusted to their own tastes; the ratio of sugar and vinegar is basically 1:1, but it can also be adjusted to their own tastes; this pickles can either be eaten in a very short period of time or pickled for a few days, thus reducing the formation and intake of sodium nitrite; the pickles can be used repeatedly; and the spicy ones with a bit of pepper and pepper are better。