Recently, I fell in love with making pickles. I pickled a lot of radishes and a big box with rose vinegar. Sour, sweet, crispy and tender. It’s super appetizing


1 white radish
Proper amount of salt
90g sugar
120g mulberry rose vinegar
Proper amount of purified water
1 tablespoon rose wine


Step 1
Peel the radish and wash it.

Step 2
Add 1 tablespoon salt and mix well.

Step 3
Let stand for half an hour.

Step 4
Put mulberry rose vinegar and sugar in the pot.

Step 5
Add 1 tablespoon of salt, about 100g of purified water, and mix well.

Step 6
Boil over low heat and let cool.

Step 7
Pour out the water from the pickled radish.

Step 8
Rinse twice with purified water.

Step 9
Take out the radish, squeeze out the water and put it into the box.

Step 10
Mix juice with 1 tablespoon rose wine and mix well.

Step 11
Pour into the box and cover.

Step 12
Refrigerate for more than 24 hours and mix once in the middle.