Description
Pickled radish salad and onions for the winter is perfect for potato dishes or meat, thereby introducing variety into the daily diet.
Ingredients
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Radishes
500 g
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Onion
100 g
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Red currants
100 g
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Water
500 ml
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Salt
0.75 Tbsp
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Black pepper
6 piece
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Bay leaf
4 piece
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Vegetable oil
6 Tbsp
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Soy sauce
3 Tbsp
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Vinegar
30 ml
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Sugar
1 Tbsp
Cooking
Radishes thoroughly rinsed several times changing the water to remove any contamination and particles of sand. Cut the ends. Cut into rings, it is better to use a special grater.
Peel the onion, wash and cut into half rings.
Red currants well washed.
Water bring to a boil, add salt, sugar, pepper, Bay leaf.
Well, to spray, to heat the oil, then let cool slightly. In warm, sterilized jars (I have 2 pieces 0.5 litre) pour the slightly cooled vegetable oil (in each 3 tbsp), then tightly spread out the radish, onion and currants.
Pour the hot marinade, add vinegar and naturally brewed Kikkoman soy sauce (1.5 tablespoons in each jar).
Cover the jar with a lid, place in a saucepan with hot water and sterilize for 10 minutes.
Banks roll, flip and allow to cool completely. Store in a cool place.
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