Sour pickles
By VicentaLakin
White radish is a common vegetable, and they say, "Winning radish shag, four seasons of security." Some people are used to cutting off radish skin when eating carrots, while nutritionists study that 98 per cent of calcium contained in radish is inside the radish skin. Its effects are: it contains mustard mustard, inflammable, fungus, abdominal, salivating, and coughing; it treats wind fever and flue oedema (pregnant women can also swollen their feet, and the oedema must be eaten alone, so if the radish is a radish, it is a radish. It's a treasure, but how can it taste? I like to eat with vinegar
Recipe Recommendations
- radish skin 200g
- sugar 10g
- vinegar 200g
- sweet and sour
- pickled
- a day
- simple
Steps for Sour pickles
1
Clean up the carrots
2
Cut off the skin and put it in the container。
3
Put a little sugar on it, and if you like the sweets, you can put more
4
Pour the vinegar. If you're afraid of acid, you can replace one third of the vinegar with cold water
5
The amount of vinegar is good enough to cover all the carrots
6
Put the lid on and you can eat it all day。Sour pickles Make Tips
It can be eaten after marinating for a day, though soaking it for a few more days makes it even tastier. After soaking in vinegar, the natural spiciness and astringency of the radish skin are gone. It tastes refreshing and crisp, and also has medicinal dietary benefits; moreover, the combination of radish skin and vinegar enhances the effects.