Hot and sour pickled pepper crispy radish

Overview

Summer is coming soon, and I haven’t used the jar of pickled peppers yet, so I tried my best to make them and eat them

Wash and drain the yellow radish flowers and cut into long strips of about 1.5cm
Sprinkle an appropriate amount of salt, mix well and simmer for about ten minutes to bring out the spiciness of the water and radish
Slice ginger and cut pickled pepper
Add mineral water to the pot, add sugar, Sichuan peppercorns, ginger and pickled peppers, bring to a boil and set aside until cool
Drain the killed radish yellow flowers and put them into a container with a lid. Pour in the boiled water and put the lid in the refrigerator
It can be eaten after marinating for more than two hours. It is best to eat it within two or three days