Pickles

By VicentaLakin

Pickles
Now it's time to eat radish, to make radish, to make radish, to make greasy rice, and I used to eat spicy, with garlic and pepper, which tastes so good, but now I can't eat spicy, but I can't use it, and I can eat spicy drums. I used to be hot, my son didn't touch it, but I had a few of them that morning, and it was delicious

Recipe Recommendations

  • radish appropriate amount
  • ginger appropriate amount
  • white sugar appropriate amount
  • salt appropriate amount
  • Fresh soy sauce appropriate amount
  • soy sauce appropriate amount
  • honey appropriate amount
  • white vinegar appropriate amount
  • sesame oil appropriate amount

Steps for Pickles

  • Make Pickles step 0
    1
    A radish cuts in half in two, and a part cuts up like a twirl, and a piece of meat on the skin tastes better than the skin。
  • Make Pickles step 1
    2
    Cut the radishes。
  • Make Pickles step 2
    3
    Take a radish pelvis, but don't cut. It tastes like radish. I've tried it without cutting. It tastes slower。
  • Make Pickles step 3
    4
    Cut it down。
  • Make Pickles step 4
    5
    A spoon of sugar mixed with water。
  • Make Pickles step 5
    6
    An appropriate amount of salt is mixed to smooth out the water, and a suitable amount of salt is poured out and the excess water is poured out. (Note: This is salt pickled twice, for about half a day or one night, preferably in the fridge. I'm not sure
  • Make Pickles step 6
    7
    With a proper amount of ginger silk, fresh and raw, white vinegar, a few drops of old smoke (unsatisfied) and a spoon of honey mixed in the freezer for 10 hours. "This spicy step can add pepper and some pepper water."
  • Make Pickles step 7
    8
    It can be eaten with a proper amount of soy oil or frozen in the fridge for a few hours。

    • Pickles Make Tips

    1. Leave some flesh on the radish when peeling. 2. It is best to salt it twice. 3. It is best to use honey for a better taste. 4. Refrigerating during the pickling process allows for faster flavor absorption and better flavor.

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