Radish salad is not quite the usual preparation for the winter. This dish will surprise your guests and will look advantageous on any table. It is enough to open the jar, fill with vegetable oil, sprinkle with chopped nuts if desired. Unusual salad is ready!
Table of Contents
Radish – 1kg
Garlic – 5teeth
Green (dill, parsley) – 1bunch
Bay leaf – 3PC.
Black pepper (peas) – 12PC.
Water – 1l
Vinegar (9%) – 40Jr
Salt – taste
Sugar – taste
Step by step cooking recipe
Rinse the radishes, cut off the tails, cut the fruits into thin circles.
Chop the greens, peel the garlic cloves and cut in half.
In pre-sterilized jars, tightly lay the radishes with herbs.
Prepare the marinade. Pour water into a saucepan, add salt and sugar to taste, bay leaf and peppercorns. Bring the marinade to a boil, then add the vinegar and simmer for 1-2 minutes.
Pour hot marinade over radishes with herbs in jars, cover with sterile lids.
Sterilize the workpiece in a pot of water for 15-20 minutes, then roll up and cool at room temperature. Store the finished radish salad in a cool, dark place.