Quick pickles
By VicentaLakin
Traditional pickles take a long time, and if they are not careful, they will be lost. And quick pickles are short, easy to make, can be eaten the next day, sweet, colorful, and made for breakfast, either in color or taste。
Recipe Recommendations
- white radish 80g
- carrot 80g
- cucumber 80g
- Zhizibai 80g
- chili 80g
- white vinegar 150g
- white granulated sugar 35g
- salt 3g
- Pickled pepper water 200ml
- pickled pepper of 10
- sweet and sour
- pickled
- half an hour
- simple
Steps for Quick pickles
1
Carrots, carrots, cucumbers all grow by 5 or 6 centimetres, and fine strips about 0.7 width。
2
They wash their gills white and throw dry water, and have a few water stains. Tore large, or whole squares. And the barrier between the leaves can be cut from it, so that it picks up faster and tastes better。
3
Not hot thick peppers, cut out of style。
4
take an empty bowl and pour it into 150 g white vinegar, 200 g pepper water, about 10 peppers, if you like to eat spicy, and you can cut peppers into silk with scissors. with white sugar 35 grams, salt 4 grams, mixed into pickles. squirts can taste a little bit heavier, as the vegetable drops into the water, so that the water can be released. in any case, it's all about home-grown taste。
5
Put it in vegetables and cut some ginger and garlic. The membrane is still in place and may not be able to release all the vegetables in the first place, which may be distributed in fractions, and once the previous vegetable bubbles and water are released, another one can be laid down and the middle mixed. More bubbles are to be put in refrigerators, which keep the pickles warm。
6
A small amount of bubble water can also be provided, with a small bottle of glass that can be put in every night and eaten the following morning, with little fresh and no land。Quick pickles Make Tips
Quick pickles, suitable for small amounts, tomorrow's, tonight's, and it's good to eat。