Summer Appetizer Pickles

Cut the white radish, cucumber, and carrot into strips (the specific shape according to personal preference), sprinkle with salt and marinate for a while to let all the ingredients dehydrate slightly. After 30 minutes, rinse them with cool boiled water and dry off the moisture for later use.

Take a stainless steel bowl, scald it with boiling water and then dry it with kitchen paper. Put the sliced lemons, chili powder, and ingredients that have been dried of moisture into the stainless steel bowl and mix evenly. Next, place them into a clean glass container (here I used a Lock & Lock glass bowl), sprinkle a layer of sugar on the surface, and pour in white vinegar and cooled boiled water. My ratio of white vinegar to water is about 1:1, filling the bowl to roughly half full.

Note: When mixing the lemon, you can slightly squeeze it with your hands a few times; this will make the flavor more fragrant. If the white sugar added the first time is not enough, you can taste it slightly the next day and add more if it is not sweet enough. Generally, it can be eaten after marinating for two days.