It’s a great time to make half sour pickles. I love cucumbers this way, lately I tried half sour radish and all my family was happy to try it. It’s great to grill parties, fresh and crispy, with a dill flavor and a bit of garlic. I invite you to experiment a bit and try radishes or other vegetables. Let me know please how you liked it and what kind of vegetables have you tried.
- bunch radishes (8-10 medium sized radishes)
- small piece horseradish
- 2 garlic cloves
- 1 liter water ( 4 cups)
- 1 tablespoon salt
- 2-3 sprigs dill with seeds
Wash radishes and remove leaves. Place them in a one – liter jar. Add garlic cut in few pieces and washed horseradish root. Put sprigs of dill in a jar.
Dissolve a tablespoon of salt in boiled and cooled water and pour it to the jar. It should cover radishes and dill completely. Make more solution if necessary according to this ratio: 1 tablespoon of salt for each 4 cups of water. Place the jar on the counter.
You can try half sour radish after 2 days. I usually have some on the next day, try yourself on what stage you like them the most.
Comment on the post if you have questions, other ideas on the recipe or just enjoyed reading. I would be happy to see your thoughts on my posts!
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2 thoughts on “Half Sour Radish”
Sounds delicious. I have a question … most veggies I pickle (onions, cucumbers, green beans, peppers) use vinegar to help preserve the vegetable. I see your recipe does not include vinegar. Does that mean it is not necessary for the radishes? Thanks in advance for a reply.
Hi Jan, these pickels are different type, they are under fermentation process, so salt is needed. No vinegar used.