Pickled radishes

Until recently, our enjoyment of radishes went no further than sandwiches with radishes. However, eating them raw is still number 1 in our editorial office. We want to take a closer look at what else radishes have to offer apart from the delicious raw taste. Today we're putting it in.

The color alone makes this underground vegetable look very appealing. If you also know about their vitamin C and fiber content, it's obvious - we need more of them.

Since pickled vegetables offer an overall healthy treat because they provide us with probiotics, enzymes and antioxidants, our motivation increases immeasurably and we can't wait any longer.

So, tie on your apron, open the window to let spring in and you're ready to go.

What we need

for 1 bunch of radishes

2 garlic cloves

300 ml vinegar (very high quality, for example white wine)

300 ml water

Some sweetener (date syrup, agave syrup, maple syrup if you like - a tablespoon of sugar is also possible)

2 tablespoons mustard seeds

1 heaped tablespoon of salt

Bay leaf

If you like: 1 teaspoon of cloves, a few peppercorns

❤ Wash, clean and finely slice the radishes

❤ Boil the vinegar, water, sweetener and salt together

❤ Pour the spices into a clean preserving jar

❤ Add the radishes to the preserving jar

❤ Once the stock is boiling, carefully pour it over the radish mixture

❤ Close tightly and wait 8 hours

Durability:

The radishes will keep for 6-8 weeks in a sealed jar.

You should keep an opened jar in the fridge and eat the contents within 3-5 days.