Pickling method of preserved plums and radishes

The pickling method of preserved plums and radishes is as follows:

Preparation: solid white radish, soy sauce, salt, sugar, white vinegar, preserved plum, garlic, millet pepper and purified water.

Manufacturing steps: 1. Wash and dry the radish, and don't peel it. Radish skin is crisp and delicious after pickling. Cut into radish strips/slices/dices/fans (rough cutting is recommended), and marinate with salt for half an hour until soft and drained.

2. Marinate with half a spoonful of white sugar for half an hour and drain the water (if you don't like the raw taste of radish, white sugar can be marinated twice).

3, with a bowl of seasoning, placed in order, 7 tablespoons of soy sauce, 2 tablespoons of white sugar, 0.5 tablespoons of 65438+ white vinegar, 7 tablespoons of pure water, and 4-5 plums. Garlic and millet pepper are added according to their own tastes, and the more spicy they are.

4, mix well, the seasoning has not passed the radish. Cover and refrigerate for two days. Success!