Pickled radish
10 servings
50 minutes
Pickled radish is an exquisite addition to traditional Russian dishes. Its bright, slightly spicy flavor with a subtle tang enhances the richness of meat and vegetable treats. This recipe, rooted in rustic cuisine, uses a combination of two types of wine vinegar, giving the radish a refined aroma and tenderness. It is easy to prepare: fresh radishes are sliced, soaked in chilled marinade, and left for several days until the vegetables are fully infused with spicy notes. The result is a crunchy and refreshing side dish that pairs perfectly with main courses or serves as a standalone snack. Pickled radish is especially good with fried or baked meat dishes, fresh bread, and herbs, creating a balance between rich flavors.
1
Wash the radishes, cut off the greens (small green stems can be left), cut in half, and pack tightly into a liter jar.
- Radish: 1 kg
2
In a saucepan, heat a mixture of red and white wine vinegar, water, and sugar (as in previous recipes, the ratio of the two types of vinegar should be one to one with water and sugar). Wait for the sugar to completely dissolve, then let the mixture cool (do not pour it hot, as it will cook the radish) and fill the jar to the top. Seal it and let it sit for three days.
- Red wine vinegar: 50 ml
- White wine vinegar: 50 ml
- Water: 100 ml
- Sugar: 50 g