Pickled radish

Pickled radish with character: a recipe for pickled radish that will conquer your taste buds!

Are you looking for an unusual addition to your dinner, a healthy snack or a way to extend the life of your spring radish? Pickles are not just cabbage and cucumbers! Discover a recipe for pickled radish that will not only charm you with its taste, but will also support your immunity and intestinal flora. Perfect for fans of fermentation, but also for those who are just starting their pickled adventure.

Ingredients (per 1-litre jar):

• 2 bunches of fresh radishes,
• 2 cloves of garlic (lightly crushed),
• 1 bay leaf,
• a few grains of black pepper,
• a piece of horseradish root (can be omitted),
• 1 teaspoon mustard or dill (if you prefer a more traditional flavor)

For the marinade you will need 1 liter of water and 1 flat tablespoon of rock salt.

Preparation:

• Prepare the radishes – wash them thoroughly, cut off the stalks, but do not peel them. Cut them into halves or quarters (for better fermentation).

• Arrange in layers – put radishes in a sterilized jar, alternating them with spices: garlic, pepper, mustard, etc.

• Pour brine over – dissolve salt in water (at room temperature) in a separate container. Pour over the contents of the jar, covering everything.

• Press down and secure so that nothing flows above the surface.

• Ferment – ​​leave the jar at room temperature (18–22°C) for about 3–5 days. Then transfer to the fridge, where the fermentation process will slow down.

  You can eat pickled radishes on their own, add them to salads, sandwiches or as a contrast to fatty dishes (they break up the flavor perfectly). The longer they ferment, the more intense they will be.

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