Pickled radishes
Crunchy, spicy and juicy taste pickled radishes. With their pink color, they are also a visual hit on any dining table. With this recipe you can easily and quickly pickle radishes yourself. The colorful snack is guaranteed to create a buzz at any barbecue party.
Servings 5 small jars
Equipment
- sterilized preserving jars or screw jars
Ingredients
- 500 g radishes
- 1 bunch dill
- 1/2 bunch parsley
- 5 cloves of garlic
- 500 ml water
- 1,5 tbsp sugar**
- 1 tbsp salt
- 3 dried bay leaves**
- 1 tsp whole black pepper**
- 20 ml vinegar essence (25 % acid) + 60 ml water
Instructions
- Cut radishes into thin slices.
- Peel garlic and slice it as well.
- Chop parsley and dill very coarsely.
- Spread the garlic slices, dill and parsley on the bottom of the preserving or screw jars.
- Layer the radish slices on top as closely as possible until the jars are full.
- Dilute vinegar essence with 60 ml of water.
- Put 500 ml of water in a saucepan, add sugar, salt, bay leaves and peppercorns and bring to a boil while stirring.
- Boil the broth for 1 - 2 minutes and take it off the stove.
- Add the vinegar essence diluted with water to the hot broth and stir it.
- Pour the broth through a sieve over the radish slices to the rim of the jar and seal the jars.
- Let the pickled radishes steep for at least 8 hours. Let them cool down first and then put them in the refrigerator.
Notes
- Instead of dill and parsley you can use other herbs of your choice.
- Garlic can be omitted according to taste.
- The broth can be made with any spices.
- The thicker the radish slices are, the longer you should let them steep. I cut the vegetables into very thin slices.
- Store pickled radishes in the refrigerator after the jars have cooled.
- Note the detailed tips and tricks for pickling radishes at the top of the post.