Ingredients (makes 2 vials)
- Rice vinegar 240ml
- 240ml water
- 50g sugar
- 450g carrots and radishes
- Salt
Making:
- Let the vinegar, water and sugar in a frying pan, heat up
the stove at medium and
boil while stirring to dissolve sugar. Turn off stove and let cool.
- Carrots, turnips wash, can peel or optional. Cut carrots,
radishes into small bars with a length of about 5cm.
- For vegetables in a large bowl, mix up with less salt, you
can mix by hand for them. Salt will be make increase the smell of turnips and
more wet of tubers.
- To marinate for about 30 minutes so, radishes and carrots
will be more clammy when marinated.
- Then, the radish, carrots washed with boiled water to
remove of excess salt. Then the tubers in glass jars.
- Pour the vinegar into a flooded sugar of tubers. To such
at room temperature for a few hours. You can eat in the day however food will
be more delicious,attractive and appealing flavor should be to cool the
refrigerator compartment few days.
- Food
radish, carrot pickled can eat with bread, rolls, spring rolls, grilled pork
bun or roll it with sushi or eaten with rice is excellent!
Refer: eva.vn
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