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Do you also like to enjoy an excellent breakfast on the terrace during the summer months? The smell of fresh bread, spread with butter and sprinkled with chives, is something we can all certainly recall even in winter; after all, it’s not hard to prepare. And what about bread with cheese and radishes? That’s more difficult. Although you can find them in some shops, their taste is markedly different from the ones you grow in your own garden. So how can you preserve radishes to make them last as long as possible?
A surprising way to preserve vegetables
Most of the time we’re used to consuming all the produce from the garden right away, or freezing it. When there’s an excess of tomatoes, you can make a delicious sugo from them that can be canned and used as a pizza base. Pickling cucumbers we can preserve, and other types of vegetables must be processed. What if we try pickling radishes too? Will their taste be preserved? Will they be usable in a salad or on bread? Yes! Go ahead, you’ll surely enjoy them in winter. You’ll need:
- 4 kg radishes
- 1 l of water
- 2 tablespoons of salt
- 40 g parsley
- 2 g bay leaf
- 2 glasses of apple cider vinegar
- 10 whole peppercorns
Involve the children in the preserving
Small helpers will certainly come in handy; they’ll be happy to take on any important task. You won’t get by without them for counting the peppercorns and weighing the other ingredients. Feel free to entrust the preparation to them, but it’s better if you handle the actual canning yourself. In 1 liter of water, bring the apple cider vinegar, pepper, salt, and bay leaf to a boil. Meanwhile, wash and slice the radishes and chop the parsley. Pack them into sterilized jars and pour the brine over them. Then close the jars, turn them upside down, and wrap them with a towel. After cooling, store in a dry cellar or pantry. These pickled radishes can be enjoyed as a side dish with roasted meat, or simply on their own – plain.
