What is meant by inserting?
Pickling is a popular way to store food longer. The food is filled into a glass whole or cut into bite-sized pieces and poured with a liquid. This brew adds flavor and, thanks to its composition, makes the radishes long-lasting without having to be boiled down.
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So that the food does not spoil, it is important to work cleanly when inserting it. It is therefore advisable not only to rinse the glasses thoroughly, but also to sterilize them in boiling water for ten minutes.
Sweet and sour pickled radishes
Always use a good quality vinegar with at least 5 percent acid. This has an antibacterial effect, so the radishes have a longer shelf life. In addition, the small tubers must be completely covered by the brew.
Ingredients for 1 glass
- 1 bunch of radishes
- 250 ml white wine vinegar
- 250 ml of water
- 250 grams of sugar
- 10 g of salt
It tastes very tasty if you also add a bay leaf, peppercorns,
ClovesAdd garlic or fresh herbs such as dill to the glass.preparation
- Wash and clean the radishes.
- Slice into thin slices.
- Put the vinegar, water, sugar and salt in a saucepan.
- Bring to the boil once while stirring so that all the crystals dissolve.
- Pour radishes into the previously sterilized glass and pour the hot brew over them.
- Close immediately. Store in a cool and dark area.
Fermented radishes
This very old method of preservation is currently on everyone's lips. Lactic acid fermentation ensures that the small red balls stay crisp, but taste milder than fresh radishes.
You should also pay attention to cleanliness during fermentation and clean the glasses thoroughly in advance.
Ingredients for 1 glass
- 1 bunch of radishes
- 1 liter of water
- 20 g of salt
preparation
- Wash and clean the radishes.
- Mix water and salt, all crystals must have dissolved.
- Layer the radishes in the glass, leaving three to four centimeters of space under the edge.
- Weigh down the tubers with a special fermentation weight. Alternatively, you can put a small glass lid on the radishes, which will prevent the balls from rising to the top.
- Close the jar.
- Store at room temperature for five days.
- Then put in the refrigerator so that the fermentation doesn't get too acidic.
- After about two weeks you can enjoy the first radishes.
Tips
Unfortunately, radishes spoil quickly and become wrinkled. But these can still be inserted easily. The tubers become a little softer anyway through the hot brew or the brine, so that the loss of water through storage is no longer noticeable.