Pickled white radish and gherkins

Ingredients for 10 servings:

• 2 m.-large radish(s), white
• 3 cucumber(s)
• 2 small onions
• 3 stalks of celery
• 1 tsp, heaped caraway seeds
• 1 tbsp, heaped curry powder, Bengali
• 2 tbsp white pepper
• 3 tbsp mustard seeds
• 1 tsp, heaped caraway seeds
• 2 tsp turmeric
• 6 tbsp, heaped sugar
• 2 tsp, heaped salt
• 500 ml white wine vinegar
• 300 ml veal stock

Instructions

Working time approx. 40 minutes; Rest period approx. 1 day; Cooking/baking time approx. 15 minutes; Total time approx. 1 day 55 minutes

great side dish to grilled fish and meat

Combine the spices, vinegar, and stock in a saucepan and heat gently. Cut the radish and cucumbers into neat 2-3 mm thick slices. When the vinegar has reached just under 80°C, add the cucumbers and radish and bring everything to a boil. Simmer for about 5 minutes, then remove the pan from the heat. Boil the jars and set aside. Prepare the celery stalks. Pick off all the leaves and divide them between the jars. Chop the celery stalks finely and divide them between the jars as well. Then, using a ladle, fill the jars with cucumbers and radish up to just below the rim. Fill everything with the hot stock. Screw on the lids tightly and set them upside down. Let stand for 24 hours. Garnish with fresh mint when serving.