Pickled purple vegetables (pickle)
I made pickled vegetables with healthy purple vegetables Eat lots of purple vegetables that are good for anti-cancer effects
6 serving
Within 60 minutes
보리네식탁의보리맘
Ingredients
  • a red loan
    1pack
  • Radish
    1ea
  • Beat
    1ea
  • Lemon
    1ea
  • a purple onion
    5ea
  • Vietnamese pepper
    5ea
  • Water
    2L
  • Vinegar
    1L
  • Sugar
    1L
  • Salt
    4T
Video
Cooking Steps
STEP 1/8
1. Make pickled water and when it boils, turn off the heat and add Vietnamese pepper
(Pickled water: 2L water, 1L vinegar, 1L sugar, 4T salt)
STEP 2/8
2. Cut radish into appropriate sizes
STEP 3/8
3. Slice the lemon into half-moon slices
STEP 4/8
4. Cut the red cabbage (even the wick into thin slices and use it together)
STEP 5/8
5. Cut the purple onion
STEP 6/8
6. Cut the beat
STEP 7/8
7. Place vegetables evenly in a container
STEP 8/8
8. Pour the pickled vegetables right away when it's hot
*Pickling Spice, Pepper Seed, Pepper, and Cheongyang Pepper You can put it in Pour only 1/2 of the ingredients into the pickle Vegetables are soaked later as the water comes out of them Tip: (1T of salt per liter of water) (Sugar and vinegar are best served)
Cooking review
5.00
score
  • 966*****
    score
    Do you keep it at room temperature or refrigerate after making it? How many days later do you eat?
    2019-10-31 17:11
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