Pickled radishes

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Wash and clean the radishes and slice them into thin slices. Distribute into preserving jars.

2. 2

   For the infusion, boil 500 ml water, vinegar, sugar and salt. Add mustard, pepper, pepper berries and cloves.

3. 3

   Spread the infusion into the glasses, close the glasses tightly, let them cool down and put them in a cool place until used. Consume within approx. 2 weeks.