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THEradishesthey are counted among the least caloric foods to bring to the table. Unlike thecarrots, it seems that iradishesare not so appreciated by Italians: there are very few gardeners who delight in the cultivation of radish. Still, theradish, together withcarrot, it is an excellent element to enrich pasta and vegetable salads. As it grows underground, theradish, as well as thecarrot, it can also be grown in the middle of winter. By playing cunning, in the garden, they can be harvested simultaneously both radishes that carrots. For the various similarities between these two foods, we will see how to prepare somepicklejust based oncarrots and radishes.
Prepareof jars of radish and pickled carrotsit is a far from difficult undertaking. It won't take you long and the ingredients are also very easy to find, let's see what you need:
- 2 decks ofradishes
- 3 carrots
- 3 serrano peppers
- a handful of coriander
- 1/2 cup distilled white vinegar
- 1/2 cup of apple cider vinegar
- 1/4 cup of sugar
- sea salt
Forprepare pickled radishes and carrotsjust follow these practical instructions:
- Cut the radishes and carrots into thin slices. Chop the coriander and cut the peppers into very thin strips.
- In a saucepan, heat the two types of vinegars and bring to a boil; add the sugar, a spoonful of salt and turn off only when these have completely dissolved.
- Let the vinegar mixture cool (distilled white, apple cider, salt and sugar now dissolved).
- In a jar, arrange the slices of radishes, carrots and the strips of chillies in an unordered way (so you can mix it). Pour the acetate mixture, now cooled, into your jar. Stir and to fivire, add the coriander.
The jars ofpickled radishes and carrotsthey can be stored for two to three weeks. They are excellent for enriching salads or single dishes and, given the presence of sugar and apple cider, they will also be appreciated by those who do not like the overly strong flavor of the classics pickle.
Photo | flavorsericette.blogosfere.it