Turnips carrots delicious sweet and sour salt

(Phunutoday)-radish and carrot sweet crispy sweet and sour crispy sour salt makes you eat forever not bored; served with fried or grilled fried then not what by now!

  Material:-450 g carrots, rinse the Peel-450 g white radish, rinse the Peel-110 g sugar-1 teaspoon salt-300 ml vinegar-240 ml lukewarm water-glass Jugs to contain

  How to do:-carrots and turnips, Thai long rods, thick white about 0, 5 cm on each side.-For carrots and beets into large bowl, sprinkle 2 tsp of sugar and 1 teaspoon of the salt, use your hands to gently and stir suspension for beet-infused sugar, salt in about 3 minutes and begin to soften; until you bend folds them back without being broken.

  -Pour the beet-carrot out, coated over with water and then drained.-In a different Bowl, dissolve sugar remaining seat pitches with vinegar and warm water.-prepare glass jugs dry, clean. Remove the radish-carrot into jugs and then pour the water sweet and sour mix into invading the beet cold, wait for the hand to approximate totally new to close the cover of the bottle. Leave at least 8-10 hours before use!

  After 1-2 days will be the most tasty beets, you can store them in a cool fridge compartment to prevent further sour beets. Salted radish pickles to be good in the cooler compartment from about 4-6 weeks, eaten grilled or fried fried were graph. You give it a try!