Pickled radish

Category: Cold meals and snacks

Ingredients
Red radish, medium or large	8-10 pcs.
White wine vinegar	75 ml
Sugar	50 g
Salt	1 tsp

Cooking method

1. Cut the radish into thin slices
2. make the marinade:
Combine vinegar, sugar, salt in a ladle. Bring to a boil, boil for 1 minute and pour the radish with boiling marinade.
3. We insist the radish for 20-30 minutes and serve.

You should not insist longer, the radish gives off all the juice and becomes wrinkled.
LET'S TRY…
It turned out to be a wonderful appetizer or side dish for meat and vegetables !!!
It goes very well with suluguni cheese (unsalted) !!!
I whipped up such a snack sandwich with grapes.

Note

A recipe from the bowels of a computer. For a long time I doubted whether to do it or not, and what would come of IT and where to do IT then. But here on the market came across a very large and beautiful radish - and I immediately remembered the recipe!
Now I can say - thanks to the author of the recipe - delicious!

Probably you can continue to combine pickled radish in various combinations with other products, I have not had time yet.
Try it - you won't regret it!

Bon appetit, everyone!

REDIS - roots of the same name vegetable annual herb with a rosette of leaves (lower - lyre-shaped, upper - ^ dissected) and white or pink flowers in loose inflorescences-brushes. Root crops weigh 7–20 g, they have juicy pulp, various shapes (from flat-round to long conical and fusiform) and colors (white, purple, red with different shades, pink-red, red with white tips).

The birthplace of radish is the Mediterranean. Radish is cultivated mainly in temperate zones; in the former USSR - everywhere. Radish is the first fresh vegetable after the winter break; it appears exactly when the body is especially acutely deficient in vitamins. It contains water, sugar, nitrogenous substances, fiber, 25 mg% vitamin C, essential (mustard) oils, which give it a pungent peculiar smell, as well as phytoncides, mineral salts, organic acids. It stimulates the appetite well. It is appreciated as a flavoring product and a source of vitamin C.

Radishes are consumed fresh as a snack, eaten with butter or vegetable oil and salt, sour cream, salads with green onions, cucumbers and sour cream are prepared from it, salad is also seasoned with vinegar with vegetable oil and sugar. It is not recommended to use radishes for gastrointestinal diseases, as well as for liver, kidney and gout diseases. Radish withers quickly, loses its main advantages - juiciness, aroma, - sharp taste. Therefore, you should not store radishes. The most common varieties are: Saksa (root vegetable with a dark red skin), Rose red with a white tip, Ice Icicle (an elongated white root vegetable), Red with a white tip, etc.