Sweet and sour pickles

Name: Sweet and sour pickles
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 1/2 piece Cabbage; 1/2 piece white radish; 1 piece Carrot; 2 pieces Cucumber; 450 g white sugar; 450 g white vinegar; 3 g Salt

Cabbage, radish, carrot, and cucumber are thinly sliced, briefly salted, and squeezed dry. A sweet-sour brine then transforms them into a bright, crunchy pickle.

0 minNewMedium Pickled & Preserved Mix Sweet & Sour

Instructions

1
Clean the vegetables thoroughly and peel the outer skin of the radish.
2
Cut the cabbage into large diamond-shaped pieces
3
Cut the carrot into thin slices or grate it into thin slices.
4
Cut the white radish into thin slices or use a slicer to shred it into thin slices
5
Cut the cucumber into thin slices about 3 millimeters thick.
6
Put all the vegetables into a bowl and sprinkle a little salt.
7
After mixing evenly, let it sit for about 15 minutes.
8
Gently squeeze the pickled vegetables by hand to remove the excess vegetable juice.
9
Prepare soft white sugar and white vinegar
10
Put the white sugar into a bowl, pour the white vinegar on top, and stir evenly with chopsticks until the white sugar dissolves.
11
It can be eaten after marinating for one hour, but if marinated for more than two days, the taste and texture will be even better.
12
Sour and sweet, very crisp and refreshing
13
Refreshing, relieving greasiness, appetite-stimulating