Ingredients: 2 rock sugar radishes, appropriate amount of white vinegar and appropriate amount of sugar.
1. Peel the radish, cut it in half vertically, then cut it in half, divide it into four petals, and slice it horizontally.
2. Put a spoonful of sugar on the cut radish, mix well and marinate for a while.
3. The pickled radish has come out of the water. Pour out the water.
4. Add a proper amount of white vinegar and sugar (the ratio is 1: 1) into the bottle, stir well, add the pickled radish, cover it, and put it in the refrigerator for refrigeration.
You can eat it in 5 or 2 hours, and it tastes better and turns pink after being refrigerated overnight.