This pickling method is characterized by no salt and water, only salted sugar and white vinegar, without the salt and sugar to kill the water, the radish is more crisp, the same can kill the spicy feeling of the radish. There is no need to add cold water to the whole process. It is a nice cold dish! Taste: sweet and sour. Role: appetizer, eliminate food, phlegm. The preparation method is simple and the whole curing process takes three days.
Wash the white radish, dry it, cut into small pieces or strips according to your preference. Do not peel, so the marinated radish is more crisp.
The sugar candy is broken, so it melts faster.
When the cut radish is half a bottle, lay a layer of rock sugar. The thickness of the iced sugar should be able to completely cover the radish, so it is better to not see the radish.
Continue to add half a bottle of chopped radish, then add a layer of rock sugar. Leave it for about 24 hours. Mix 1-2 times during the period.
After being left for about 24 hours, the water from the radish can drown the radish. The water that the radish kills does not need to be dumped.
Then, according to your own taste, pour white vinegar and pepper as appropriate, and mix well.
It can be eaten after pickling for 48 hours. Flip 1-2 times during pickling.