Back to Recipes
Sweet and sour pickled radish
A traditional preserve where radish pieces mellow in a sweetened vinegar brine for about ten days, turning pleasantly tangy and crisp.
Instructions
- 1
First wash the radish, 2. cut it into small pieces and let it dry,
- 2
Put the radish into a clean glass container.
- 3
Pour the vinegar and sugar into a glass container according to the ratio of 1 jin of vinegar to 8 liang of sugar, seal it, and it will be ready to eat in 10 days.
Video Sharing
Share your cooking video with others
No videos yet. Be the first to share!
Discussion
Sign in to join the discussion
Loading...
Ingredients
Main Ingredients
- white radishto taste
Seasonings
- Black vinegar500g
- white sugar400g