Description
Never thought of the radish can be something to preserve. But... it Turns out there are lots of ways to make a great snack of vitamin K. This recipe is not only suitable for canning, but it can also be used in everyday menu.
Ingredients
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Radish
600 g
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Carrots
150 g
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Pepper
150 g
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Parsley
1 coup
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Garlic
5 tooth
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Salt
1 tsp
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Sugar
1 tsp
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Vinegar
50 ml
Cooking
Grate the radish on a coarse grater.
Carrots
Bell pepper (take the red, the more beautiful and more appetizing.)
Peel garlic, parsley finely chop.
Garlic press out through the frog. Combine all the vegetables, add the sugar, salt, vinegar and stir.
Next, put our salad in a well-washed sterilizovanny banks. Then again sterlized in a water bath for 30 minutes
Then roll caps and Macrium blanket to cool down. Then stored in a cool place or in the pantry.
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