A great way to preserve seasonal vegetables and it is super easy!
I can eat pickled vegetables on top of everything. Be it radish, onion, jalapeno, beets or cabbage I just love them all.
Pickled vegetables tastes good on their own or you can bury them in your sandwiches. I tend to do this often. Over the time, I realized they tastes great in wraps, or as a side with rice and dal, and goes well with a lot of Indian dishes.
Fermented vegetables are good source of Lactobacilli which are gut-friendly bacteria known as Probiotic. These healthy bacteria breakdown the sugars from vegetables and makes easy for digestion.
There are so many combinations of spices and vegetables that tastes great after pickling. I am sharing one of my constant “pickled radishes” recipe.
- 1 bunch radishes (8-10 radishes), sliced
- 1.5 cup white vinegar (acetic acid)
- 1 cup water
- 1 Tbsp salt
- 1 tsp whole peppercorns
- 2 dried whole red chili
- Wash and dry radishes. Trim the top and bottom of radishes and slice them thin.
- Take a glass container. Make sure its clean and dry with no residual water. Do not use any metal or plastic container.
- Transfer radishes, peppercorns, chili in a glass or ceramic jar.
- In a saucepan, on a medium heat pour water and vinegar. Bring to boil and simmer. Add salt and simmer for another 1 min.
- Transfer this hot liquid mixture in to the jar. Do not cover.
- Let it cool. Once cooled clean the rim of the jar with clean and dry paper towel. Cover and store in refrigerator.
- You can eat them right away or let it ferment for 5-6 days.
- Always use clean spoon to take out radishes.
- You can refill radishes in remaining liquid.
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