Pickled radish in a day: how to cook to make it crispy and juicy

Radish is a healthy spring vegetable that can be used to make salads and various snacks. It can be stored fresh for about 3 days, after which it becomes soft and loses its flavor. In this case, pay attention to pickling.

Food blogger Victoria Popin (picantecooking) shared a recipe for canned radish and its greens, which are very juicy, crispy, and elastic, on her Instagram page.

Ingredients:

• radish
• radish greens

Marinade for 2-liter jars:

• water - 500 ml

• vinegar - 250 ml
• sugar - 200 g
• salt - 1 tbsp.

Optional:

• garlic - 2-3 cloves
• ginger root - 3-4 centimeters

Additionally for preserving greens:

• soy sauce - 2 tbsp.
• hot chili pepper - 1 tbsp.

Method of preparation:

1. First, wash and cut the radish in half. Put them tightly in a 1-liter jar.

2. Meanwhile, mix all the necessary ingredients for the marinade in a saucepan. Add whole garlic cloves and ginger root if desired. Put on the stove and bring to a boil. Boil for a few minutes.

3. Fill a jar with radish and the hot marinade. Close the jar, cool it at room temperature and store it in the refrigerator.

4. Meanwhile, wash the radish greens and put them in a 1-liter jar.

5. Boil the remaining marinade again with soy sauce and pepper. Afterwards, be sure to cool it.

6. Pour the cooled marinade over the greens and mix lightly. Close the jar, cool it at room temperature and store it in the refrigerator.

Important to know:

• Canned radishes can be eaten within a day, while greens are ready in a few hours.
• Canned radishes and greens must be stored in the refrigerator.
• You can use any spices for cooking.