Crispy Pickled Cherry Radishes

Choose smaller ones for better marinating.

Clean thoroughly, and cut off the top and roots of the radish.

Cut into small cross-shaped pieces; larger ones can be cut a few more times.

Sprinkle in salt and marinate for about half an hour to draw out the moisture.

After marinating, a lot of water will be released. Squeeze out as much water as possible for a crisper and softer texture, and rinse twice with purified water.

Drain the water, add an appropriate amount of white vinegar and white sugar, three pieces of rock sugar, and one small chili (you can skip it if you don't eat spicy).

Mix well.

Since I like oranges, I added a third more for a more fragrant taste.

Mix well, seal, refrigerate for 12 hours, then it's ready to eat.