A kitchen grows richer with every dependable recipe we add to it; today, that recipe is Pickled Radishes. This is the sort of homemade staple that adds character whenever it appears on the table. This is one of those small homemade luxuries that pays you back over several meals.
Ingredients
- 2 bunches radishes, washed and trimmed
- 1/2 beet root, sliced
- 2 springs rosemary
- 2 cloves garlic
- Black pepper corn
- 4 cups filtered water
- 20g sea salt
- 1/4 tsp sugar
- 1-prepare your pickling jar by sterilizing and drying
Instructions
- 2-add slices of beet root, 2 cloves of garlic and 2 sprigs of rosemary to the bottom of the jar then add 2 bunches of radishes. If you have any large ones cut in half then add the rest of the rest of the beet root slices and top with pepper corn.
- 3-don’t over crowd leave space for the pickling solution.
- 4-make the pickling solution buy stirring salt with water. The ratio for the solution is standard it’s enough for 2 jars (quart size).
- 5-fill the jar with the solution then add 1/4 teaspoon of sugar and close tightly.
- 6-leave in a dark place in your kitchen a pantry or cabinet. It’s should be ready in 10 days. Once opened keep in the fridge.