Quick pickles

1

All the material is ready, the vegetables are cleaned, carrots are shaved, the carrots are greener in the heart, and the radishs in my house are used to make a pie, so the pink radish heart is all that's left

2

Slice about two millimeters thick

3

It's in the open pot, it's transparent, it's cold

4

We'll get the asphalt

5

The cabbage cut a large piece of the raspberry

6

Carrots are cut to thin, or they're polished to thin

7

The radishes in the heart rubbed into thin

8

Don't rub the cucumbers. Snippets

9

Put all the dishes in the tub, with about 3 grams of salt

10

Look, there's a lot of soup coming out

11

Put 450 grams of sugar on the food

12

And then, 450 milligrams of white vinegar on sugar

13

Smuggled evenly with chopsticks, flipped several times and then saved in a big glass tank. Pick it up with clean chopsticks

14

Canned Save

15

It's pickles in two hours, and it's basically the same color. The sour sweetness is just attached to the face of the dish

16

It's pickles two days later, the pink of the radish in the heart has been completely picked out and infiltrated into other dishes. The sour sweets are also soaking inside the vegetables. Frozen and edible. By the way, a friend who likes to be spicy can pick up a couple of peppers with a little pepper

Sugar and vinegar are good preservatives in themselves, so they are long, they don't spoil the food, and they still preserve their crumbs; the remaining white sugar and vinegar solution can continue to be used when the pickle is finished; and the slices must be watered again so that they are smooth and smooth, or the raw slices may be put in and eaten like wood. Don't ask me how I know I've had such a long experience; it tastes better with salt to kill these vegetables with extra soup and then with white sugar and vinegar; it tastes better if you like spicy ones and you add a little pepper and pepper when you bubble! When the pickles are ready, one or two hours will be enough, except for the pink of the carrots, which is far less colored. The food after two days is more delicious, and if it is kept in the fridge and then eaten, it's more cuddly。