Simple Appetizing Sweet and Sour Pickled Radish
1.
Peel two white radishes and cut off the ends.
2.
Cut the white radish into two, two into four.
3.
Cut into evenly thick slices, not too thick so as not to taste. Put 2 spoons of salt and marinate for 2-3 hours to let the radishes come out of water.
4.
Rinse the marinated radish with water to control excess salt and dry it out.
5.
The garlic cloves and millet are spicy and cut into slices. The ingredients are weighed, and the ingredients are halved for only one carrot.
6.
Except garlic cloves and millet, all the spices are mixed well, and the radish controlled dry water is placed in a clean container.
7.
Put millet spicy garlic cloves, and those who don’t eat spicy garlic will only put garlic cloves.
8.
Cover the lid in the refrigerator and marinate overnight. You can eat it the next day. Take as much as you eat, and keep the rest in refrigeration for 5-7 days.
9.
The sweet and sour pickled radish is ready, the taste is really good, you must try it.
Tips:
For the radish, choose this kind of white water radish, not the green one, and salt the radish to remove the water, otherwise the radish will have a bitter taste. It's best to marinate overnight, and it will be more delicious. I wish everyone success!
