Sweet and sour pickled radish is a dish that goes well with many foods such as bread, roasted duck, and grilled chicken. Today, let’s explore and learn 2 simple ways to make this mixed dish with the TasteVN Into the Kitchen section!
1. Sweet and sour pickled radish
Preparation
20 minutes
Cooking
1 hour 15 minutes
Difficulty
Easy
Ingredients for Sweet and sour pickled radish Serves 4
White radish 5 pieces Carrot 2 pieces Vinegar 1 liter Sugar 500 gr Salt 2 tablespoons
Tools needed
Image of ingredients
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How to make Sweet and sour pickled radish
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Cook the vinegar sugar solution
Add 500 gr of sugar, 1/2 spoon of salt, and 1 liter of vinegar into a pot, then place it on the stove to cook until the sugar dissolves and the mixture boils evenly, then turn off the heat and let it cool.
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Prepare the ingredients
After purchasing, peel the radish and carrot, rinse them with clean water, and let them dry.
Once the radish and carrot are dry, use a knife to cut them into small strips.
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Mix the ingredients with salt
Add the remaining 1.5 tablespoons of salt and mix well with the radish and carrot, then marinate for 20 minutes to release water, making the radish and carrot softer.
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Rinse the ingredients
After mixing the radish and carrot with salt, rinse the ingredients about 2 – 3 times with clean water and let them drain.
Tip: To help the radish and carrot drain faster, you can place the ingredients in a cloth bag and squeeze gently so that the radish and carrot inside do not get crushed. -
Soak the ingredients in the vinegar mixture
After the radish and carrot have drained, place the ingredients in a food container to begin soaking in vinegar.
Next, pour the prepared vinegar mixture over the radish and carrot to soak for about 3 – 4 hours.
Tip: To enhance the flavor of the pickled radish, use a clean heavy object to weigh down the surface of the radish and carrot during the soaking process. -
Final Product
After soaking for the right amount of time, you can take the radishes out onto a plate and enjoy them with your meals.
The radishes and carrots are crispy, delicious, sweet, and fully soaked in the vinegar sugar solution. Eating sweet and sour radishes with bread or grilled meat is just wonderful, isn’t it?
2. Sweet and sour radishes (recipe shared by a user)
Preparation
10 minutes
Processing
45 minutes
Difficulty
Easy
Ingredients for Sweet and Sour Radishes (recipe shared by a user) Serves 3
White radish 2 pieces Carrot 1 piece Chili pepper 1 piece Garlic 4 cloves Vinegar 2 cups Sugar 1 cup Salt 2 teaspoons
Utensils
Raw ingredients
How to prepare Sweet and Sour Pickled Radish (recipe shared by a user)
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Prepare the ingredients
Take 2 white radishes and 1 carrot, peel them, wash them thoroughly with cold water, and let them drain. Then, use a knife to slice them into bite-sized pieces lengthwise, about the length of your pinky finger.
Next, place the white radish and carrot into a small bowl, add 1 spoon of salt, mix well, and marinate for about 30 minutes before removing and letting it drain.
Wash 1 chili pepper, chop it finely. Crush 4 cloves of garlic, remove the skin, and chop them finely.
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Prepare the pickling liquid
First, place a pot on the stove, add 2 bowls of vinegar, 4 bowls of water, 1 bowl of sugar, and 1 teaspoon of salt, then stir well and simmer on low heat for about 15 – 20 minutes.
When the pickling liquid starts to boil, add the minced garlic and chili, then turn off the heat and let it cool down.
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Pickling the radish
Place the radish and salted carrots into a clean jar. Then pour the pickling liquid over the radish, seal the lid tightly, and let it sit overnight before enjoying!
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Final product
The sweet and sour pickled radish dish is so appealing! The radish is crunchy, sweet and sour, delicious when eaten with bread or dry dishes!
How to choose fresh and delicious white radish
- Fresh and delicious radishes are those that are intact, with crunchy flesh, smooth skin, not bruised, crushed, or have unusual dark spots on the outside.
- You should choose radishes that have a slim shape, tapering towards the tail, with green, fresh leaves, and roots still tightly attached to the body; when picked up, you can feel the firmness and weight of the radish.
- Avoid buying radishes that are abnormally swollen, with soft, mushy flesh, wilted, yellowing leaves, or those with broad shoulders. These are radishes that have wilted or contain a lot of fiber, and when cooked, they will be bland and not tasty.
How to choose fresh and delicious carrots
- Fresh carrots are those that have a natural orange color, smooth skin, small core, and the size of the carrot is just right (not too small and not too large).
- You should choose carrots with leaves tightly attached to the body, still green, and when picked up, you can feel the firmness and weight of the carrot.
- Avoid selecting carrots that have unusual shapes, abnormally large sizes, cracked skin, and bruised or crushed bodies. These are carrots that have been stored for too long and will not taste good and have less nutrients when cooked.
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With 2 ways to make sweet and sour pickled radish that are extremely easy to make at home provided by TasteVN above, hope you will successfully make it and have a delicious dish with your family!
