Pickled Radishes for Winter
In winter you crave fresh garden produce more than ever. Save the treat for yourself! Pickled radishes for winter is a very handy recipe to have in your cookbook!
Katya
Recipe author
Harvesting radishes for winter
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 8 %
1 g
Fats 75 %
9 g
Carbohydrates 17 %
2 g
86 kcal
GI:
100
/
0
/
0
- Cut the washed radishes into rounds with a knife. Combine them with chopped fresh dill. Get a pot of water ready, bring it to a boil, then salt and pepper it. Let it boil for another 10 minutes, then turn it off. Cool the resulting brine. Add the vinegar to the already-cooled brine (this is important!).
- Heat the oil in a skillet (ideally get it good and hot, but not smoking). Then leave it to cool. Now for the main part. Pickling radishes for winter calls for properly sterilized jars. Prepare the canning jars by boiling them for a good while. Pack the radishes mixed with dill into the jars. First, coat the inside walls of the jars with the warmed-then-cooled oil — 2 to 4 tablespoons per jar in all. Pour the pickling liquid over the radishes and seal them. Our preserve is done.
Caloric content of the products possible in the composition of the dish
- Bay leaf - 313 kcal/100g
- Dill greens - 38 kcal/100g
- Radish - 20 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple cider vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Peppercorns - 255 kcal/100g
- Hot chili pepper - 40 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
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