Surprise your family and friends with an unusual piece - pickled radish. Appetizing crispy vegetable, moderately sweet and spicy, to decorate any table. Recipe with photo step by step.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipes
In spring, radishes appear on store shelves and markets. Appetizing, crunchy young radish cannot leave anyone indifferent. What is not done with it and they prepare salads and cold soups (okroshka), and fried it and even pickle it. We'll talk about the latter. Pickled radish will not leave anyone indifferent, because radish in the middle of winter in the afternoon with fire will not be found. And then, by the new year, you take out a jar of radish and open it solemnly.
Believe me, this appetizer will be highly appreciated. After all, it goes well "with vodka" or complements any meat dish. Therefore, feel free to prepare 3-4 jars for the first time for testing, and only then take this recipe into service, and prepare more. Radish varieties "Ruby" and "Beloraika" are best suited for seaming.
Pay attention to the radish itself - it should be dense and not very bitter. Therefore, do not hesitate to "crush" and try the radishes on the market. Do not forget to grab fresh dill, or dill umbrellas, if any. For lovers of spicy pungency, we recommend adding 1–2 hot pepper rings to the blank.
- Caloric content per 100 g - 22 kcal.
- Servings - 2 cans
- Cooking time - 20 minutes
Ingredients:
- Radish - 250 g
- Water - 300 ml
- Salt - 0.5 tsp
- Sugar - 1 tsp
- Dill - a couple of twigs
- Vinegar 9% - 1 tbsp l.
- Black peppercorns - 5 pcs.
- Garlic - 2 tooth
- The bow is half.
Step-by-step preparation of pickled radish for the winter with a photo
Rinse the radishes thoroughly under running water. Cut off the tips. Cut the radish into rings. If the radish is small, then you can pickle it whole. We put the radish in a clean jar, without ramming it hard.
Add dill sprigs and black peppercorns directly to the jar.
Peel the garlic and onion. Cut the garlic in half, so that the conservation is ultimately more aromatic and spicy, and cut the onion into rings. If the onion is small, then cut it into 4–6 pieces and put in a jar.
Fill the jar to the very top with boiling water. We leave it for 10 minutes. Under the influence of boiling water, the radish will shrink a little, the water itself will turn pink. We drain the water from the jar and put on fire to re-boil. This will turn the water color purple. It's normal, when combined with vinegar, the water will turn pink again. Add salt to the jar.
Add sugar.
Add vinegar. And fill it with re-boiled water drained from the jar.
We seal the jars with sterile lids. Leave it warm until it cools completely. After we take away for storage in two months, the radish can be tasted and the result can be evaluated. If you have closed a couple of jars from the first harvest of radishes, then when it's time to try, a second harvest will appear on the shelves and you can make up for the loss.
See also video recipes:
1) Marinated radish for the winter, very tasty
2) Recipe for pickled radish for the winter
