Pickled radishes

Radishes are used, as you know, almost all over the world - based on these miniature root crops, snacks, salads, okroshki and numerous other delicious dishes are prepared. Moreover, the popularity of this vegetable is due not only to its excellent taste qualities, but also to its health benefits. Meanwhile, fresh radishes combine well with other vegetable crops, dairy products, as well as eggs.

Radishes is an early vegetable that appears as one of the first on our table and is therefore highly valued. The fruits contain a prehromic amount of minerals and vitamins, which the human body needs so much after a long winter. Of course, fresh radishes are most useful, but they can be fried and even canned, in particular marinated.

Harvesting radishes for the winter at first glance may not seem so difficult. This plant is considered rather unpretentious and is cultivated under almost any conditions, however, the preparation of pickled radish is more problematic than its cultivation. By the way, this is due, first of all, to the very small size of the vegetable crop, that is, each root crop needs preliminary processing.

In general, for many, the optimal version of pickled radish is its preparation with other vegetables as part of various salads. But pickled radish in its purest form is an excellent snack that has an attractive appearance and a savoury taste. So, for the preparation of pickled radishes at home, not only the fruits themselves are needed, but also other components, as which it is customary to use fresh dill, bay leaf, black pepper pot, garlic, sugar, salt and table vinegar (essence).

In addition, often in the composition of pickled radishes you can find vegetable oil, which increases the calorie content of the finished dish, making it more nutritious and satisfying. Other ingredients can be used if desired - for example, coriander seeds, thanks to which pickled radishes for the winter will have an even more saturated aroma and taste.

The beneficial properties of this vegetable are obvious, because even in pickled radishes there is mustard oil, which has an antiseptic effect, which determines its ability to help with various lesions of the mucous membranes of the internal organs. In addition, the use of pickled radishes in moderate amounts increases appetite, and also generally favorably affects the functioning of the digestive tract.

It is worth noting that not only fresh, but also pickled radishes contain plant anthocyanins. According to data from some sources, these substances are able to block the development of malignant cells. It should be said that pickled radish contributes to the elimination of harmful cholesterol and toxic substances from the body, further increasing the immune defense.