John Myers
Stock: Pickled Dill Radishes
The perfect stock: pickled dill radishes recipe with a picture and simple step-by-step instructions.
- 2 bunch Radishes fresh
- 0,5 liter Water
- 250 ml White wine vinegar
- 2 piece Bay leaves
- 5 piece Juniper berries
- 7 piece Peppercorns, black
- 1 teaspoon Yellow mustard seeds
- 2 tablespoon Sugar
- 1 tablespoon Salt
- 1 piece Onion
- 3 Branches Fresh dill
- Remove the greens from the radishes (do not dispose of them, you can use them to cook sauces, soups or vegetables), wash them and cut them into slices.
- Mash the juniper berries and peppercorns with the back of a knife. Peel the onion and cut into half rings. Pluck the dill from the stalks.
- Boil a stock of water, vinegar, the spices and the dill stalks. Let cook for about 5 minutes.
- Blanch the radishes with the stock for about three minutes. Remove some of the onions, the bay leaves and the dill stalks, sieve the radishes and layer them in prepared, clean, hot-rinsed jars. Put some fresh dill between the layers.
- Bring the brew to the boil again and use it to fill the glasses. Close immediately and let it steep for four weeks.
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