Pickles
By VicentaLakin
How can these cabbages and carrots be preserved for a long winter? Smart Northeasters think of this good way — pickled, pickled carrots, which have a unique taste, and which, unlike fresh carrots, is less watery and soft, makes it into a small dish, congee in the morning, or dinner with buns, more popular and better. Well, let's get to the pickle。
Recipe Recommendations
- radish appropriate amount
- large-grain salt appropriate amount
Steps for Pickles
1
When the radish is bought, wash it with fresh water, wash the dirt on the radish surface, then put a chopstick under the radish, cut it slowly with a knife, not too thick, cut it from the head to the end, then turn on the rag, then cut it into radish。
2
The salt used for pickled carrots is large, thicker and larger than the salt used in our homes, so that it can slowly be melted, it can pick up the radish slowly, it can then be laid on the bottom of the basin, it can then be placed on a couple of radishs, it can be sprayed on the top of the radish, and it can be evened on the surface of the radish, then a radish, then salted, and so repeatedly, it can be filled with rags。
3
In about a day's time, salt splits the water from the radish. The water is going to fall。
4
Take out the radish and hang it on the rope that was put up in advance, and wait for the northern wind to blow and dry the radish。
5
After a few days, the water in the radish was drained by the northern wind, and then it was preserved, of course, in about three days, and then it was brought into the cold。Pickles Make Tips
A pickled radish needs large grains of salt, not refined salt, one at a high cost, the other too salty for pickles。