In winter, my family pickled radish every year, sour and spicy and crisp, storage for half a year is not bad, the next meal is very good
I remember when I was a child, the material was relatively scarce in that era, the winter was long and cold, the traffic was not convenient, in addition to the old three things of cabbage, radish, and potatoes on the table, there were small pickles that were inseparable from the meal, breakfast and porridge dinner, pickles are the treasures on the table.
At that time, every household would have several pickle jars of large and small sizes, my family was the kind of jar with a big belly and a small mouth, in the late autumn and early winter, the industrious mother was busy, pickling radish, pickled peppers, pickled cabbage, pickled celery, pickled mustard greens, etc., it seems that many dishes can be pickled into pickles.
Nowadays, although the standard of living has improved, but the northeast people are more heavy taste, many people still can't do without pickles when eating, like my mother-in-law still has to pickle several kinds of pickles every year, sometimes I will bring back some when I go back, and occasionally I will pickle a little, maybe this is also the feeling of not being able to give up.
Among the many small pickles, my family especially likes pickled radish, the mother-in-law has used the old method for 20 years, the radish cut everything first add some salt to marinate the water, and then add the cooked seasoning to stir evenly, pickled overnight can be eaten, sour and spicy refreshing is particularly enjoyable, than eating meat are fragrant, and such pickled radish, will not be moldy, storage for half a year is not bad.
Ingredients used: Radish
Seasonings: salt, sugar, soy sauce, dark soy sauce, balsamic vinegar, millet pepper
Preparation steps:
1, I used this kind of powder skin radish this time, in fact, pickled radish is best to use white radish, the white radish at home was wrapped by me a few days ago, the white radish pickled out of the taste is crunchy, this powder radish taste is slightly worse.
2: Scrape off the radish with a spatula, cut it in half and then cut it into thick slices, put it in a basin and stir well with 2 small spoons of salt, marinate for 1 hour.
3, after marinating for a while, you can see some water pickled out, grasp the water by hand, so that pickling again, radish will be more flavorful, the taste is crisp and tender and delicious.
4, add some light soy sauce, balsamic vinegar, soy sauce in a small pot, the ratio of these three spices is 3:2:1, then add salt and sugar 2 teaspoons each, add a little water to stir well, boil for 1 minute and then let cool and set aside.
5: Put the dried radish into the pot, pour in the cool seasoning juice, and then add the chopped millet pepper and stir well. After the sauce is boiled and then cooled, the pickled radish will be stored for a long time, and if you want to keep it for a long time, the amount of salt cannot be too small.
6, find a glass container, blanch with boiling water in advance to disinfect, after drying, the radish and the juice are poured into the container, cover the lid and put it in the refrigerator for refrigeration and preservation, pickling overnight can be eaten.
Cooking Tips:
1, pickled pickles, usually in 3 to 20 days, the content of nitrite is relatively high, so either once less pickled, two or three days to eat, or more pickled pickles for more than 20 days and then eat, with the increase of lactic acid bacteria in the fermentation process, can inhibit the growth of harmful bacteria, nitrite will be greatly reduced, to achieve the range of safe consumption.
2, this pickled radish soy sauce, balsamic vinegar, soy sauce ratio, can be adjusted according to their own taste, this is just the taste of our home habits, to long-term preservation, the container should be disinfected, the amount of salt should not be too small, in addition, each time to use clean chopsticks to take out, to avoid the remaining pickled radish deterioration.
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