Pickled radishes are delicious. The sharpness in their flavor disappears and they acquire the most beautiful color. They can spice up dinner, the tapas table, or your salad with their color, crunch, and flavor.
Recipe for pickled radishes
Pickled radishes are delectable. Their slightly sharp taste dissipates, and they attain a beautiful vibrant color. They can liven up your dinner, tapas spread, or salad, both with their color, crunchiness, and flavor.
Additionally, pickling is an excellent way to preserve your produce, ensuring you make use of all your vegetables.
Servings: Portions
Pickled Radishes
Pickled radishes are delicious. The sharpness in their flavor disappears and they acquire the most beautiful color. They can spice up dinner, the tapas table, or your salad with their color, crunch, and flavor.
Ingredients
- 200 gram White Wine Vinegar
- 100 gram Water
- 6 gram Salt
- 12.5 gram Sugar
- 400 gram Radishes
Instructions
- Pour the vinegar, water, sugar, and salt into a pot and bring it to a boil.
- Clean the radishes, wash them, and cut them into thin slices.
- Boil the radishes for 1 minute in the vinegar brine.
- Scald a canning jar in the meantime (we use a Quooker for this).
- Pour the radishes and vinegar brine into the canning jar and put the lid on.
- Place the canning jar in the refrigerator and let it sit for at least 2 hours (preferably longer) before eating.