Thursday, Dec 20 2007

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Pickled Raddish

Ingredients

1 kg. Tender fresh raddish
1 recipe wet brine
1 recipe spicy vinegar solution

METHOD

1. Wash, wipe, and slice raddish into desired pieces.
2. Do not make pieces too small or they will get mushy on pickling.
3. Soak them in wet brine for 10-12 hours or overnight.
4. Drain and wash thoroughly under cold running water.
5. Drain completely, dab with kitchen cloth if necessary.
6. Pack tight layers into sterile jar, without leaving spaces.
7. Pour vinegar over slices to cover them.
8. Mature for 48 hours at least before using.

Making time: 30 minutes
Makes:           800 gms. approx.
Shelflife:        6-8 months

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