The great radish season is coming. Especially for those who sowed early ripe radishes and are already counting the days before the red-white harvest!

Try to pick full-bodied radishes with strong aroma and juicy pulp for pickling.

In the meantime, the root crops ripen in the ground, we offer you three recipes for pickled radishes that will not leave indifferent any lover of this juicy and fragrant culture. We are talking about the technology of cooking spicy radishes in soy sauce, two types of vinegar and in a brine with spices.

Spice marinated radish

To make this snack on your table, we stock up on the following ingredients:

• 1 kg of radish;
• 6 tsp Sahara;
• 3 tsp salts;
• 1 head of garlic;
• 120 ml of table vinegar;
• 1 liter of water;
• bunch of dill and parsley.

Pickled radish is a snack designed to diversify your diet!

First of all, we make marinade: pour water into the pan, mix it with sugar, salt, add bay leaf, cloves, black pepper. We put on the stove and bring to a boil. After that, remove from heat and cool to 50 degrees Celsius.

Next, let's take a radish. Wash it thoroughly and cut the tops. We put on the bottom of a two-liter jar a couple of stalks of parsley and dill, as well as chopped garlic. Next comes the radish, cut into thin slices. We alternate layers of radish with garlic plates and spices.

Pour the contents of the jar with warm marinade and add 120 ml of vinegar.

We cover and gently shake the contents of the jar to distribute the marinade between the layers. We cool the jar to room temperature and put it in the refrigerator for 5 hours. After this, the snack is ready to eat!

Radish marinated in two kinds of vinegar

To prepare snacks using this technology, you will need:

• 1 kg of radish;
• 50 ml of balsamic vinegar;
• 50 ml of wine vinegar;
• 50 g of granulated sugar;
• 100 ml of water.

Thoroughly wash the radish, cut the tops, leaving only 2-3 mm of the stem. We cut each root crop in half and put it tightly in a 1 liter jar.

You can pickle radishes not only in vinegar, but also in lemon juice or even in dry wine.

Warm over low heat in a pan with a thick bottom or in a saucepan, a mixture of balsamic and wine vinegar with sugar and water. We are waiting for the sugar to completely dissolve, after which we remove the mixture from the stove, cool and pour it into a jar with radish.

Close the jar tightly and hold for three days on the bottom shelf of the refrigerator.

After the declared time has passed, you have an excellent snack for meat or salads, which is good as an independent dish!

Radish marinated in soy sauce

To make this quick and tasty snack you will need:

• 0.5 kg of radish;
• 4 tbsp soy sauce;
• 4 tbsp apple cider vinegar;
• 1 tbsp Sahara;
• a pinch of salt;
• a small bunch of dill.

The method of slicing radishes for pickling depends on the imagination and personal preferences of the cook.

We clean our radish from tops and cut into thin plates. We put the circles in a large container and pour in a mixture of soy sauce and apple cider vinegar, pour salt (a little, given that soy sauce is salty on its own) and sprinkle with sugar.

Finely chop the dill and add to the radish, mix thoroughly and close with a sealed lid or tighten with cling film.

Radish should be pickled in the refrigerator for half an hour, after which the snack is considered ready to eat.