A simple, quick, and incredibly delicious pickled radish recipe! Guaranteed to be sweet, sour, crunchy, versatile, and appetizing—it'll even look great in photos! 📝 Instructions (easy to remember): "To draw out the water, use 2 parts salt to 1 part sugar, 6 parts vinegar to 5 parts sugar to 3 parts water, add half a spoonful of salt as a base, and garlic, chili, and lemon for extra flavor."
Materials
✨Classic Sweet and Sour Pickled Radish | A Recipe for a Sweet, Sour, and Crisp Appetizer That Cuts Through the Grease
Preparing the radish: Wash thoroughly, peel or leave the peel on (leaving the peel on makes it crisper but may be slightly spicy; peeling results in a milder texture). Choose according to the desired style of the finished product. Cutting method determines texture: Thin slices/half-round slices (0.3-0.5cm thick): absorb flavor fastest, suitable for immediate consumption or short-term pickling. Thick strips/finger strips (1cm x 1cm x radish length): fuller texture, more pronounced crispness, suitable for slightly longer pickling. Small pieces/rolled chunks: suitable for pickling with other ingredients, providing a richer flavor. ⚠️Key step: Dehydration! This is crucial for crispness! Place the cut radish in a large bowl, add 1.5-2 tablespoons (about 15-20g) of salt and 1 tablespoon (about 10-15g) of sugar. Salt primarily dehydrates, while sugar balances the flavor and helps maintain crispness. Thoroughly mix by hand, ensuring each piece of radish is coated with salt and sugar. Let it sit for 30 minutes to 1 hour. You'll see the radish ooze a lot of water. Drain the water and rinse off the excess salt with cooled boiled water or purified water (taste a small piece; it should be slightly salty, not too salty). Squeeze out the excess water from the radish! The drier it is, the crisper the finished product will be, and the easier it will absorb the marinade.
1. Place the prepared (water-removed and squeezed dry) radish slices/strips into a clean, dry, and oil-free airtight jar or container. 2. Add garlic slices and chili peppers (if using). 3. In a small saucepan, combine vinegar, sugar, water, and a pinch of salt. Heat over medium-low heat, stirring until the sugar is completely dissolved, then turn off the heat (⚠️Do not boil!). Let cool to room temperature. ⚠️(The sweet and sour sauce must be cooled before pouring; hot sauce will soften the radishes and make them less crisp.) 4. Pour the cooled sweet and sour sauce into the radish jar, ensuring the sauce completely covers the radishes. If desired, add lemon slices or ginger slices. 5. Seal tightly and refrigerate. It can be tasted after 2-3 hours at the earliest; it will already have a nice sweet and sour flavor. Refrigerating overnight yields the best flavor, a balanced sweet and sour taste, and excellent crispness. It can be stored for 1-2 weeks.
✨Classic Sweet and Sour Pickled Radish | Tips for a Sweet, Sour, and Crisp Appetizer That Cuts Through the Grease
1. The ultimate rule for making the sauce: Taste the cooked sweet and sour sauce after it has been chilled! ▶ Too sour → Add half a spoonful of sugar to dissolve ▶ Too sweet → Add half a spoonful of vinegar (the liquid will be more sour when cooled than when hot, and the sweetness will also decrease after refrigeration) 2. Guaranteeing crispness: Squeeze dry! Squeeze dry! Squeeze dry! The drier the radish is after removing the water, the crisper the finished product will be. 3. Visual enhancement: Add 1/4 spoonful of yellow rock sugar to the sweet and sour sauce (cooked with white sugar) for a more golden and translucent color, perfect for taking beautiful photos! 4. Lazy person's speed-up method: Directly mix vinegar + sugar + water + salt while cold (without cooking), but the flavor will be absorbed 30% slower, suitable for when you are not in a hurry.
