Pickled radish

Description

I think one of the most delicious canning radish. A taste like cucumbers gherkins.

Ingredients

Radishes

1 kg
Dill

1 coup
Water

1 l
Garlic

5 tooth
Black pepper

5 piece
Vinegar

2 Tbsp
Salt

2 Tbsp
Bay leaf

2 piece

Cooking

For starters, banks sterilize them in a convenient way. I always sterilized small banks in mikrovolnovke at max power 5 min. Cover the boil.

The processed radish, garlic and dill. Radishes and garlic cut into thick slices.

While it is still warm sterilized jars stacked layers: - radishes, a few slices of garlic (2-3) -a few sprigs of dill. Usually 500 ml cans, it turns out 3 layers of radish.

Prepare the brine. Boil a liter of water. Add salt, Bay leaf, peppercorns. Optionally, some clean spices and add to taste any. Always add coriander.

In ready-made brine, add vinegar and pour in the banks. Twirl the jar. I still use Soviet-proven Twister))

Turn, wrap it up on the day. And all the jars ready for the winter. Try already 2 months, but I'm always waiting for the winter to bahromkami radish. From this quantity of ingredients is obtained 4 cans 500 ml.

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