1. Wash the small carrots and cut off the head and tail. Is it like a beautiful snare drum?
2. Pat the radish with a knife, add salt and mix well, let stand for 20 minutes, let the radish salt
3. After the radish comes out of water, pour out the brine. Find a sealable glass bottle, pour the vinegar and rock sugar, add the pickled radish, stir well, put it in the refrigerator overnight, you can eat it tomorrow, and the water turns into a beautiful rose red color, and the taste is also sweet and sour. Delicious, it's a simple appetizer.
