Quick pickled whole radishes

Votes: 1

How to Make - Quick Whole Pickled Radishes

Time: 1 hour 25 minutes
Complexity: easily
Servings: 10 - 12

Young radishes from your garden can make their way to your table in a different form. A quick pickling method imbues them with a balanced tart and spicy flavor, while maintaining their crispness and ready to serve immediately. Experience radishes in a completely new way. This recipe marinates whole radishes with a small green stem—it looks charming and will decorate any holiday table. To ensure they soak up the marinade better, prick each radish deeply in the center with a wooden skewer. Afterwards, pour a hot marinade of champagne vinegar and spices over the vegetables and let them sit, covered, until cool. Fennel adds a special flavor and aroma. The resulting appetizer is quite unusual and interesting.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Radish

4 bunches radishes, washed and pierced down the centre, leaving stems about 1cm long.

Marinade

1 liter of champagne vinegar
1 cup white sugar
1/4 cup seasonings for pickling vegetables
2 crushed garlic cloves
2 stalks fresh fennel (or 2 tablespoons dried fennel seeds)

Ingredient Substitution Suggestions

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Recipe:

Place the radishes in a large, deep dish. Combine the marinade ingredients in a large saucepan and bring to a boil. Remove from heat and pour the hot mixture over the radishes. Immediately cover tightly with plastic wrap. Once the radishes have cooled to room temperature, drain the marinade and serve.

Recipes with similar ingredients: radish, champagne vinegar, seasoning for pickling vegetables, fennel bulb, garlic

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