John Myers
Ingredients for 1 servings:
- 2 bunch radishes
- 300 ml table vinegar
- 300 ml water
- 250 g sugar
- 1 tsp salt
- 1 tsp peppercorns
- 1 sprig(s) rosemary
- 1 sprig(s) of thyme
- 1 piece(s) ginger, fresh, about thumb-sized
Instructions
Working time approx. 30 minutes; Rest period approx. 14 days; Cooking/baking time approx. 1 minute; Total time approx. 14 days 31 minutes
Wash the radishes thoroughly and slice or grate them. Bring the other ingredients to a boil in a saucepan. Then turn off the heat, add the radish slices, and let them marinate for one minute. Remove the ginger. Then fill into hot, rinsed, screw-top jars, making sure the radishes are completely covered with the marinade. Close the lids tightly while the radishes are still hot and let them cool. Let them marinate for about 2 to 3 weeks. Makes two to three jars, depending on the size. Delicious with fried potatoes, or with cheese or ham sandwiches. Tip: If you like it spicier, add the ginger to the jars.
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