Radishes pickled with tarragon

Ingredients for 3 servings:

• 2 bunch radishes
• 1 chili pepper(s) or pepper
• ½ bunch of dill
• 3 cloves garlic
• 6 stalks of tarragon
• 3 sprigs of rosemary
• 300 ml white wine vinegar 5%
• 500 ml water
• 2 tbsp mustard seeds
• 4 carnations
• 10 allspice berries
• 3 bay leaves
• 1 tsp black peppercorns
• 1 tbsp sugar
• 2 tbsp salt

Instructions

Working time approx. 20 minutes; Rest period approx. 14 days; Cooking/baking time approx. 5 minutes; Total time approx. 14 days 25 minutes

Wash the radishes thoroughly with a vegetable brush, trim off the ends, and slice the radishes. Peel and slice the garlic. Wash the chili, remove the seeds and skins, and slice into rings. Place the radishes in prepared, sterilized jars with the mustard seeds, spice seeds, peppercorns, cloves, chili rings, rosemary, dill, tarragon, bay leaves, and garlic slices. Bring the water and vinegar (always in a ratio of 5 parts water to 3 parts white wine vinegar) to a boil with salt and sugar. Adjust the ratio to your taste. I like the radishes a hot and spicy pickle; if you prefer a sweeter taste, simply add more sugar to the vinegar and water mixture. Divide the hot pickle between the jars and immediately screw the lids on tightly. Place on the lids and cover with a towel. Let stand until cool. If stored properly (in a cool, dark place), the pickle will last at least one year. Radishes can be eaten on their own, as a side dish for dinner, or even in salads. The tarragon note and their spicy, rather than sweet, flavor make them a unique experience. Yet they’re not too spicy.