Well, really - where and how can you use radishes, except for salads and okroshka? Have you ever wondered?
It turns out there are many options. The main thing is fantasy and desire to try something new. Like, canned or pickled radishes. Is it strange? But tasty and pleasantly spicy!
Pickled radish is a real original appetizer that can be prepared not only for the winter. For example, it doesn't hurt to cook such a radish in the barbecue season.
Pickled or canned radish
How to prepare 1 can of 0.5 l:
1. Rinse and dry the radishes. Cut off the tops and root.
2. Cut the radishes in half or into thin slices. They will quickly become soaked with marinade and after a couple of hours the radish can be served.
3. For aroma and taste, you need young garlic, a couple of sprigs of dill and a pod of hot hot pepper.
4. Rinse jars and pour over boiling water, dry.
5. Put garlic cloves, dill and hot pepper in rings at the bottom of the jars. Then a radish. You can add currant and cherry leaves on top.
6. Prepare the marinade: add 1 tsp to 250 ml of water. l. and 1 tbsp. l. sugar, a couple of black peppercorns and one bay leaf. Bring to a boil, boil for 4-5 minutes and pour the radish with the prepared marinade to the top of the jar.
7. At the very end, pour 1 tsp into the tank. l. apple cider vinegar. Close the lid and wait until it cools completely. As soon as the can has cooled down, send it to the refrigerator.
After a couple of hours, pickled radish can be served with a glass of a strong drink or to warm up your appetite before the main course. For example, to barbecue.
In order to preserve such a radish for many months, it is recommended to sterilize it for 5-8 minutes, then roll it up and wrap it up. Store in a cool place.
Fried radish, delicious
How to cook:
Cut the radish from the tops, scrape the tails and rinse. Cut each radish in half. And fry in vegetable oil on both sides until crusty. Season with salt and pepper before serving.
Serve with mayonnaise or sour cream and garlic sauce. Or add to meat salads.
Baked radish for garnish
How to cook:
Rinse the radishes well, cut off the tails and ends of the stems. You do not need to peel the root crop. Further, if the radish is very large, it must be cut into two halves.
But it is better to leave medium and small radishes whole, but it is still necessary to cut off both ends.
Add vegetable oil and salt to the radish. Herbs like rosemary or dry basil can be added. Stir and lay out the radishes on a parchment-lined baking sheet.
Preheat the oven to 200 degrees. Bake the radishes in the oven for 20 minutes.
Tzatziki sauce with radish - an interesting option
How to cook:
To get started, prepare a bunch of radish, 1 pickled or pickled cucumber, 200 ml of natural yogurt, 1 clove of garlic, 1 tsp. l. honey, salt and green onions.
Wash the radish, cut off the tops. Grate cucumber and radish on a fine grater. Almost mashed.
Add yogurt, garlic through a press, honey, salt to taste and finely chopped green onions. Mix well.
Refrigerate before serving.
This sauce is suitable for both fish and meat.
Enjoy!
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Thanks for reading to the end!