Pickled radishes
Juicy, crunchy pickled radishes are perfect as a snack or a flavorful addition to sandwiches and salads. Pickled vegetables are a great source of valuable probiotics that maintain the balance of bacterial flora in our intestines, supporting our digestion.
Preparation: 30 min
Easy
Preparation: 30 min
Easy
Ingredients:
- 700 g water
- 1 g bay leaf
- 4 g Horseradish, raw
- 8 g garlic
- 17 g salt
- 500 g radishes
- 5 g Dill
- 1 g Gorczyca
Method of cooking:
- Place the bowl on the lid without a measuring cup, reset the scale, and weigh 500 grams of thoroughly washed radishes without leaves. Cut the radishes in half or slice them and set aside. Prepare two sterilized 500 ml jars with lids. To each jar, add 1 peeled garlic clove, 1 sprig of dill, 1 slice of horseradish, 1 bay leaf, and 1/2 teaspoon of mustard seeds. Pack the previously weighed radishes tightly into the jars.
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