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Radishes taste freshly harvested, for example as a crunchy accompaniment to a snack, mildly hot and are also very healthy. If you insert the small balls, the radish-related tubers will last longer and taste that certain something.
There are many ways to pickle radishes
What is insertion?
Pickling is a popular way to store food longer. The food is placed in a glass whole or cut into bite-sized pieces and a liquid is poured over it. This broth provides flavor and, thanks to its composition, makes the radishes durable without having to boil them down.
So that the food does not spoil, it is important to work cleanly when inserting it. It is therefore advisable not only to rinse the glasses thoroughly, but also to sterilize them in boiling water for ten minutes.
Sweet and sour pickled radishes
Always use a quality vinegar with at least 5 percent acidity. This has an antibacterial effect, so the radishes last longer. In addition, the small tubers must be completely covered by the brew.
Ingredients for 1 glass
- 1 bunch of radishes
- 250 ml white wine vinegar
- 250ml of water
- 250 grams of sugar
- 10 grams of salt
It tastes delicious if you add a bay leaf, peppercorns, cloves, garlic or fresh herbs such as dill to the glass.
preparation
- Wash and trim radishes.
- Chop into fine slices.
- Place vinegar, water, sugar and salt in a saucepan.
- Bring to the boil and stir to dissolve all the crystals.
- Fill the radishes into the previously sterilized glass and pour the hot liquid over them.
- Close immediately. Store in a cool and dark area.
Fermented radishes
This very old method of preservation is currently on everyone's lips. The small red balls remain crunchy thanks to lactic acid fermentation, but taste milder than fresh radishes.
You should also pay attention to cleanliness during the fermentation and clean the glasses thoroughly in advance.
Ingredients for 1 glass
- 1 bunch of radishes
- 1 liter of water
- 20 grams of salt
preparation
- Wash and trim radishes.
- Mix the water and salt, all the crystals must have dissolved.
- Layer the radishes in the glass, leaving three to four centimeters of space under the rim.
- Weight down the tubers with a special fermentation weight. Alternatively, you can place a small glass lid on top of the radishes, which will prevent the balls from rising to the top.
- close glass.
- Store at room temperature for five days.
- Then put it in the fridge so that the fermentation does not become too acidic.
- After about two weeks you can enjoy the first radishes.
tips
Unfortunately, radishes spoil quite quickly and become shriveled. But these can still be put in. The hot broth or brine will soften the tubers anyway, so that the water loss from storage is no longer noticeable.