Pickled Radish with Pickled Peppers

Name: Pickled Radish with Pickled Peppers
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece White radish; 5 Pickled peppers; 50ml Rice vinegar; 20ml Pickled pepper water; 2 tbsp Sugar

by Easy to cook

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

On a rainy day, I got up early and tidyed up the refrigerator. I looked at all kinds of cured meats and canned food. Recently, I have no desire to eat these things. I re-arranged them and put them into categories. But the white radishes I bought a few days ago gave me an idea. I eat a lot of deep-fried food, very greasy, no appetite, and I always want to eat some sour and refreshing food. Start making pickled radishes. The method is simple. It can be done in half an hour and does not need to be kept fresh. There is no problem eating it in two or three days. . The key is to relieve greasy, appetizing, and sour. The habit of thinking and doing things can’t be changed, and I don’t want to change it haha. . . I almost forgot that I still had this ingredient at home. I just went home from grocery shopping that day, and the phone rang as soon as I entered the door. My brother and sister-in-law came to see the auto show and called us for reference. Lunch and dinner were all taken care of outside. I just threw the radish out of the sky, and left it in the cold for three or four days.

Ingredients

Pickled Radish with Pickled Peppers

1. Prepare the necessary ingredients

Pickled Radish with Pickled Peppers recipe

2. Wash the white radish, rub the surface with salt again, rinse and drain the water

3. Cut the white radish with the skin into strips. After the radish skin is marinated, the taste will be more crispy. Try not to peel it.

4. Add 2 tablespoons of edible salt, toss the radish strips, and rub it with your hands a few times to allow the salt to penetrate into the radish as much as possible to squeeze out the excess water from the radish

5. Replace it with a larger basin, it can be easier to rub, and use it evenly

6. The radish sticks ooze water and slowly become soft. Rinse them with clean water. Remove and drain the water.

7. Chopped pickled peppers

8. Pour the pickled pepper water into the basin together with the chopped pickled peppers

9. Add radish sticks and pour in rice vinegar (white vinegar or apple cider vinegar can be used)

10. Pour in the sugar and mix well

11. Add a small amount of whole pickled peppers, stir again, marinate for about 10 minutes, mix well before eating

Tips:
Tips for food: try not to peel radishes. Cut them into strips and taste crisp and crisp. Pickled pepper water can be used. Of course, the premise is to meet the ready-to-eat pickled peppers. White sugar can neutralize the sourness and improve freshness. Don't cut the radish sticks too thick, otherwise it will not be easy to taste.