Pickled Japanese radish

Ingredients for 1 servings:

• 1 radish(s)
• 2 juniper berries
• 2 bay leaves
• 75 ml rice vinegar
• 75 ml apple cider vinegar
• 150 ml water
• 75 g sugar
• 25 g mustard seeds
• 10 g salt
• 25 g ginger root

Instructions

Working time approx. 30 minutes; Rest period approx. 14 days; Cooking/baking time approx. 20 minutes; Total time approx. 14 days 50 minutes

Wash and peel the radish thoroughly. (Organic radish doesn’t necessarily need to be peeled.) Cut the radish into thin strips, slices, or cubes and place them in sterilized twist-off jars. Next, make the stock for the pickled radish. To do this, lightly roast the mustard seeds and juniper berries in a saucepan until they smell good. Be careful not to let anything burn. (The mustard seeds may start to pop at some point.) Deglaze the spices with the two types of vinegar and the water. Add the sugar, bay leaves, and salt. Thinly slice the ginger and add it to the stock. Bring the stock to a boil, stirring constantly, until the sugar has dissolved. Pour the boiling stock over the radish in the jars, ensuring they are completely covered. Immediately close the jars tightly. Let the pickled radish steep in a cool, dark place for at least two weeks. It will keep in a closed jar for about six months.