Good afternoon, my reader. Perhaps vinegar gives any vegetable a new spicy taste and reveals its culinary potential. For this reason, marinades for the winter are so popular. Today we are going to tell you about two simple but delicious recipes for pickling radishes.
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First recipe
We will need one and a half kilograms of fresh radish, which are designed for 5 half-liter cans for seaming. In addition to the main vegetable, we also need 400 grams of green onions. Instead of onions, you can put a dozen black peppercorns in jars along with a bay leaf. You will also need a couple of bunches of parsley and dill and some vegetable oil.
First, let's make the marinade. To prepare it, boil a liter of water and add 4 tablespoons of salt to it until it is completely dissolved. You can also add finely chopped paprika for flavor. After the resulting brine has boiled over low heat for 10 minutes, remove it from the stove and, after allowing it to cool slightly, add 6% vinegar in an amount of 100 grams.
Now you need to finely chop all the available greens, including the green onions, and stir in a deep cup until smooth. After that, you need to ignite 15 tablespoons of oil, with which pre-sterilized jars are poured at the rate of 3 spoons per jar.
All this is necessary to reveal the aroma of our greenery, which is mixed with radish and placed in jars after the oil. Finally, it is time for the marinade, which must be evenly distributed over all the available jars. The rest of the volume can be filled with boiled water, but so that no more than 2/3 of the volume remains covered.
Finally, put all the jars in a deep saucepan and give them a water bath for 20 minutes. This pasteurization will steam the vegetables and allow the marinade to soak deeper into the firm radish pulp. At the end of the procedure, you can twist the jars and wrap them in a warm blanket. After cooling, the workpieces should be lowered into the cellar or refrigerated.
Second recipe
The second recipe also cannot boast of complexity, but this will not affect the taste of the finished dish in any way. First, we need to select small root vegetables and carefully place them in a jar without pressing. They will serve as our yardstick. Approximately the same amount will be included in other banks of a similar volume.
In addition to the radish itself, for each jar you will need: 1 onion, 3 cloves of garlic, a few black peppercorns and a couple of bay leaves. If you like a spicy speck, you can add a small hot pepper.
To make the marinade, you will need a teaspoon of salt, 3 tablespoons of sugar, and 2 tablespoons of 6 percent vinegar.
The marinade is prepared according to the scheme described in the first recipe. Salt is poured into boiling water, after which the brine should cool slightly. Now sugar and vinegar are added. This completes the preparation of the marinade.
Sterilized jars must be arranged in a row and placed on the bottom of each of them on a bay leaf, finely chopped garlic and onions uncut into rings. Next, the brine is boiled again for 10 minutes and poured into jars, which then need to be twisted.
We hope these simple recipes will help you delight your loved ones with excellent winter radishes!
Do you cook pickled radish?
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