1
Slice the radishes
10 minWash the red radishes thoroughly and slice them thin and evenly.
Pickles and Preserves
A practical pickle in which thinly sliced red radishes quickly turn sour and pink in a vinegar brine. It adds a sharp flavor and vivid color to sandwiches and salads.
Step by Step
How to make it?
2
Arrange in the jar
5 minPack the sliced radishes tightly into the jar together with the garlic.
3
Prepare the brine
5 minBoil the water, vinegar, salt and sugar, then let cool until lukewarm.
4
Seal the jar
Pour the lukewarm brine over the radishes so it covers them completely, close the jar and refrigerate.
Reminder
Important: Slice the radishes thin and evenly, as thick slices take longer to become crisp. Sterilize the jar and keep all the slices under the brine; it can be eaten as a quick pickle within a few days, but keep it in the fridge for longer storage.
Editor's Note Editörün Notu
Finely chopping the radish's green leafy top and adding it to the salad instead of throwing it away prevents waste and adds extra freshness.
Admin DadaGastro · verified in test kitchen
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