Pickled radish strips

Overview

During this season, radishes are on the market in large quantities and are of high quality and low price. Cooking with radishes is the most economical option. Today I will share with you a side dish that I particularly like to eat during this season, garlic radish strips. It is simple to make and unlike normal pickles that need to be pickled for a long time. It only needs to be pickled for a day and you can eat it. It is healthier to eat as you go.

Tags

• side dishes
• home cooking
• lunch
• dinner
• balsamic vinegar
• fruit vinegar
• sugar
• white radish
• carrot
• salt

Ingredients

Steps

1. 1 Peel the carrots, and only need to remove the bad skin from the white radish, but do not need to remove the green skin.

   

2. 2 Cut the radish into strips about 8 mm thick and dry them in the sun

   

3. 3 When the sun is relatively bright, half a day is enough during this season. It is enough to dry it until it is properly dehydrated and close to semi-dry. Do not dry it in the sun, otherwise it will not taste good.

   

4. 4 Put the dried radish strips into a ceramic or glass container and add sugar

   

5. 5 Add salt

   

6. 6 Pour in the rice vinegar and balsamic vinegar.

   

7. 7 It is best to turn the pickled radish strips after one or two hours so that the radish strips can absorb the soup evenly

   

8. 8 This has been pickled for a whole day and is ready to eat. It is sour and delicious, and it tastes relatively crisp.

   

9. 9 Take out as much as you want to eat, and you can continue to marinate the rest. Generally speaking, it won’t go bad for half a month, but I basically ate it all in 3 days.