Pickled radishes with beets and green onion - tasty salad of radish - the recipe with a photo

If you are tired of salad with fresh radish, I propose to try to cook my recipe for a very tasty pickled radishes with young beetroot, garlic and herbs. Garlic gives pickled radish acuity, beets - nice color and delicious taste, parsley and green onions make the taste of radishes is not usual.

Ingredients:

• radish - 600 g;

• onions - 1 bunch;

• parsley - 1 bunch;

• beets (preferably young) - 250 gr.

For the marinade:

• soy sauce - 40 g;

• vegetable oil - 40 g;

• sugar - 30 grams;

• c 5 salt;

• garlic - 1 head (small);

• Apple (or table) vinegar - 30 gr.

as pickled radishes with beets and garlic

Parsley to wash, break off the leaves. Stems are set aside, and the leaves should be cut finely.

Green onions, too, my, cut off his white tips and cut too finely (into pieces 2 cm long).

radishes need to rinse well with cold water and cut off from it on both sides of the tips.

Then, radish cut into rings, but not too thin, the thickness of the rings should be approximately 3-4 mm.

When marinating you have young beets, peel then she can not be cleaned. It is enough to just have a good root to wash and cut it ends. The old beet peel is tough and it is better to clean.

Next, cut the beets in half, each half into three parts, and then, shinkuem on platelets as in the photo. But mind you, the thickness of chopped beets should be thinner than sliced radish, because radish pickled faster and beets to fully marinated, you need a little more time or more thin slicing.

After our vegetables are cut, they need to be folded into a deep bowl and mix.

Now, it's time to start preparing filling.

Clear the head of garlic, and passes it through a press. In a deep vessel thoroughly mix the soy sauce, garlic, sugar, vinegar, salt and vegetable oil.

Get marinade fill radishes with beets, cover vegetables flat plate (or lid from sudochki how I pictured) and put the weight on top.

After a couple of hours allowed vegetables juice, and four hours later you can bring to the table the most delicious pickled radishes with beets and greens.