I first bought red radish about 10 years ago to try it and decide if I like it or not. Honestly, there was no love from the first bite of this vegetable, I just preferred to eat radishes. But when 3 years ago we decided to eat a whole plant and gluten-free diet, I had to change a lot of things in our daily menu. So during the winter months I started buying red radish. And since I don’t like it raw, I started experimenting!
One of my favorite things to eat during the winter months is red radish pickle by wild fermentation. And because I love variety and combinations, I always add something different to the main vegetable for a different taste. Along with the red radish I bought cranberries / I thought to make them for some dessert, but they turned out to be sour /, and at home there was a box of crab apples / mini apples / for tea. And the combination for the pickle “Winter Delight” was ready – red radish, crab apples and cranberries! I put them in a jar, left it warm in the kitchen, and almost forgot. After 10 days I decided to check what happened in the jar – whether it is edible or throw it away. I took the pickle out on a plate and we formed a trio of tasters – me, Danail and my mother. The pieces of radish turned out to be pleasantly crunchy, the cranberries slightly sour, and the crab apples tenderly sweet and melting in the mouth. The combination of fruits and vegetables in the pickle “Winter Delight” is a real feast of flavors and textures – the sweet of apples and sour of cranberries, slightly crunchy of red radish and tender creamy of crab apples! The pickle in the jar ran out very quickly, so I did more – healthy food is delicious when prepared with love and inspiration!
Raw pickles “Winter delight”Course: Food in jars, Recipes
Pickled red radish and crab apples
1 glass jar with a capacity of 1.7 liters
1 circle for pressing or weight
660 g red radish
150 g crab apples /mini apples/
can be replaced with pieces of hard apple
50 g cranberries fresh
can be replaced with frozen cranberries
3 g star anise
25 g Himalayan pink salt
can be replaced with any other salt
5 g dried quince leaves
650 ml. spring water
- I carefully wash the glass jar with hot water and dishwashing detergent. I set it aside to drain.
- I weigh the required amount of red radish, apples and cranberries with a kitchen scale. I wash the products well and drain them. Cut the red radish into 4 pieces lengthwise and cut each piece into slices 0.5 cm thick.
- At the bottom of the glass jar I put a few quince leaves, then add pieces of red radish making a layer of about 1 cm. On top of the red radish add apples and cranberries. Then I put a few quince leaves again and arrange pieces of red radish again – I continue to add pieces of red radish, apples, cranberries and quince leaves until the jar is full.
- In the full jar add the salt and pour the water on top to the level of the vegetables. I carefully place the pressure disc on top – there must be water above the disc and the vegetables!
- I close the filled jar with a lid and shake well. I unscrew the lid slightly and leave the jar in a dark and warm place in the kitchen to ferment.
- After 10 days at 20° C the pickle is ready for consumption. I serve pickles as an addition to other dishes.
- Nutritional value per 100 g product:
- Energy value – 37,42 kcal.
- Protein – 0,77 g.
- Carbohydrates – 8.56 g.
- Fat – 0,00 g.
- Fiber – 1,77 g.