Radishes taste freshly harvested, for example as a crunchy accompaniment to a snack, are mildly spicy and are also very he althy. If you insert the small balls, the shelf life of the tubers, which are related to the radish, will be extended and they will have that certain something in terms of taste.
How can you preserve radishes and refine them tastefully?
Pickling radishes is a method to extend the shelf life of the tubers and refine their taste. You can pickle radishes sweet and sour by soaking them in vinegar, water, sugar and s alt, or ferment them by storing them in a brine.
What does pickling mean?
Pickling is a popular method of storing food for longer. The food is placed whole or cut into bite-sized pieces into a glass and a liquid is poured over it. This stock provides seasoning and, thanks to its composition, preserves the radishes without having to boil them down.
So that the food doesn't spoil, it's important to work cleanly when loading it. It is therefore recommended that you not only rinse the glasses thoroughly, but also sterilize them in boiling water for ten minutes.
Sweet and sour pickled radishes
Always use a high-quality vinegar with at least 5 percent acid. This has an antibacterial effect, meaning the radishes last longer. In addition, the small tubers must be completely covered by the stock.
Ingredients for 1 jar
- 1 bunch of radishes
- 250 ml white wine vinegar
- 250 ml water
- 250 g sugar
- 10 g s alt
It tastes very tasty if you also add a bay leaf, peppercorns, cloves, garlic or fresh herbs such as dill to the glass.
Preparation
- Wash and clean radishes.
- Plane into thin slices.
- Place vinegar, water, sugar and s alt in a pot.
- Boil once and stir so that all crystals dissolve.
- Pour the radishes into the previously sterilized jar and pour the hot stock over them.
- Close immediately. Store in a cool, dark place.
Fermented radishes
This very old method of preservation is currently on everyone's lips. Through lactic acid fermentation, the small red balls remain crunchy, but taste milder than fresh radishes.
You should also pay attention to cleanliness during fermentation and clean the jars thoroughly beforehand.
Ingredients for 1 jar
- 1 bunch of radishes
- 1 l water
- 20 g s alt
Preparation
- Wash and clean radishes.
- Mix water and s alt, all crystals must be dissolved.
- Layer radishes in the glass, leaving three to four centimeters of space under the edge.
- Weigh the tubers with a special fermentation weight. Alternatively, you can place a small glass lid on the radishes to prevent the balls from rising to the top.
- Close the jar.
- Store at room temperature for five days.
- Then place in the refrigerator so that the fermentation does not become too sour.
- After about two weeks you can enjoy the first radishes.
Tip
Unfortunately, radishes spoil very quickly and become shriveled. But these can still be inserted easily. The hot broth or brine makes the tubers a little softer anyway, so that the loss of water during storage is no longer noticeable.
