How to make Cantonese three-color pickles

Posted in Chinese cuisine

  • [Cantonese three-color pickles 】Crisp and sweet sour recipe steps: 1

    1

    Wash 90 grams of white radish and 40 grams of carrot, peel and cut into strips or pieces. Wash 50 grams of cucumber (peeled or not) and cut into strips or pieces. Add 17 grams of salt, mix well and marinate for 30 minutes until soft.

  • [Cantonese three-color pickles 】Crisp and sweet sour recipe steps: 2

    2

    Pour away the excess juice from the pickled vegetable strips, rinse with cold water to remove excess salt, and then drain the water

  • [Cantonese three-color pickles 】Crisp and sweet sour recipe: 3

    3

    Add 35g of white sugar and 33ML of white vinegar and mix evenly. At this time, you can add a little sliced ​​young ginger and shredded and seeded peppers according to your personal preference. (You can leave it alone)

  • [Cantonese three-color pickles] crispy and sweet recipes: 4

    4

    Mix well, put into glassware, and store in the refrigerator. It can be eaten after marinating for 1 day.

  • [Cantonese three-color pickles 】Crisp and sweet sour recipe steps: 5

    5

    Cook a little less each time and finish it within 5 days. (This recipe lasts about 3-5 days for two people)